Регіон: Gedio, Yirgacheffe
Грунт: Red brown fertile
Середні опади: 1525 ml
Середні температури: min. 11,38⁰c; max. 25.57 ⁰c
Різновид: Kumie Diga Wilsho
Висота вирощування: 1995 – 2020 masl
Yirgachefe is one of the woredas in the Southern Nations, Nationalities, and Peoples’ Region of Ethiopia , named after its major town Yirgachefe . Part of the Gedeo Zone , Yirgachefe is bordered on the south by Kochere ,on the west by the Oromia Zone , on the north by Wenago , on the east by Bule , and on the southeast by Gedeb . 409.2 km Far from capital city of Ethiopia 0Addiss abeba.This woreda has a total population of 195,256, of whom 97,385 are men and 97,871 women; 15,118 or 7.74% of its population are urban dwellers.
Yirgacheffee Negele Gorbitu.
Natural ( Unwashed ) Coffee Processing The arrival cherry is sorted by hand first to separate the less dense cherries. Then the good cherry is taken to raise bed to dry under the sun light. This might take for about 21 days. When the coffee is dried with cherry, it is milled to remove the husks and stored in the warehouse and transported to the final processing warehouse.
Red cherry is picked and freshly sorted before pulping. Over-ripe and under-ripe beans are handpicked and separated before processing. Fresh red cherries are supplied to the washing stations. Coffees are pulped and allowed to ferment naturally. The fermented coffee is washed with clean running water, soaked in clean water and then dried to retain about 11.5% of moisture. Dried parchment coffee is stored in field warehouse until it is transported for further processing to Addis Ababa. The parchment coffee is processed in dry processing warehouse to remove the husks and the clean beans are packaged in label bags (60Kg bags) for export.