Ethiopia is the mother earth of the Coffea arabica species and coffee plants grow wild in the forests of the Kaffa region. The country shows a typical “smallholder” structure, This means that a large number of farmers with a generally small yield bring their cherries to the central washing stations, where the coffee is carefully selected, de-pulped, fermented for 24-36 hours, washed and classified in washing channels and finally, dried on the so-called “African bed”, also known as “drying tables”, for a tepistic ranging from 10-15 days. The cafes of the Yirgacheffe region, located in the central-southern part of the country, they reveal a very special character and a unique cup profile that justifies the fame as an exclusive and unique coffee in its taste. This coffee comes from a single washing station of the Koke cooperative. It is a cooperative founded in 1975 and joined the Yirgacheffe Coffee Farmers Union (YCFCU) in 2002. It currently has 828 member farmers, who grow their coffee organically on plots of land less than 4 hectares.
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