Yirgacheffe (which translates to “Land of Many Springs”) has perhaps the perfect terroir for producing high quality coffee; the combination of altitude, biodiversity, and proximity to water sources is simply unmatched.
The climate is warm and temperate, with wet summers and dry winters, providing structured seasons for growing, harvesting, and processing coffee. To the naked eye the hills of Yirgacheffe appear to be heavily forested, but in reality they are densely populated with villages of farmers growing what is commonly referred to as “garden” coffee.
The majority of these farmers are multi-generational producers, who operate on just a few acres of land, more similar in size to gardens than full production farms.
These producers typically sell their coffee as whole cherries to centralized mills, which help to establish distinct flavor profiles through implementing meticulous standards for sorting, grading, and processing coffee.
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