The route to Yirgacheffe, which passes through places like Awassa, Yirga Alem, and Dilla, is well-known to green coffee buyers who seek high-quality coffee. When you pass the city of Dilla, you officially enter Yirgacheffe.

Yirgacheffe is home to elusive and complex coffee flavors and profiles you won’t find anywhere else. It is one of the regions that makes Ethiopia stand out from other coffee origins. And it is safe to say the taste of Yirgacheffe coffee put the region on the radar for many coffee buyers.

Typical coffee from Yirgacheffe has a bright pointy citric acidity, well-bodied, and a balanced profile. Due to mostly Kurume, Wolisho and Dega varieties coffees from here have the classic Ethiopia flavor. A layered and complex wheel of taste. Besides the bright washed Yirgacheffe coffees, you can find balanced fruity and winey naturals. With the new modern processing procedures these flavors transform into
sweet tropical fruits with the same bright acidity and hints of spices in the finish.

cherries will be fermented for 4-5 days

Anaerobic (oxygen-free) fermentation is a method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, the fully ripe cherries are added to special bags and covered with their own tightly packed.

Oxygen will be taken out using sacking/vacuum machine, after around 18-24 hours, the anaerobic process will be started by build-up of CO2 pressure in the tank.

Cherries will be fermented for 4-5 days. The pressure forces the flavours of the juicy mucilage into the coffee beans. When the process is done, the red cherry colour is charged to yellow. Once carefully removed from the tank, the coffee is dried for 15-18 days on African drying beds without shade.