Ethiopia Gera Jimma Yukro

Out of stock
91.2
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Wet Process Style Machine Washed
Drying Method Raised Bed Sun-dried
Arrival date Jun 22 2015
Lot size 160bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade 2
Appearance .2 d/300gr, 16-18 Screen
Roast Recommendations An incredible cup at extremely light roast levels, but works across the spectrum.
Weight 1 LB
This coffee was once part of an initiative in Ethiopia focused on working directly at the coop level. Administered by a non-government organization, they helped the cooperative with coordinating agronomists, managers, and with business advisors to helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. This is a key position; I have never known a coop to get this kind of expert advice from outside ... not in Africa at least. A cooperative can make all kinds of quality improvements, turn out fantastic coffee, and sink deeper in debt all the while. Cooperatives often fail to return a fair and full amount of payment to their farmer-members. Often this is from poor management, and sometimes from graft as well. The ultimate goal of the program is to get the cooperatives they work with to the point of self sustainability, which Yukro has now achieved. Because of this work and the resulting transparency of the organization, we can verify that the great price we paid will result in a fair distribution of funds, a better managed coop, investment in the mill, and even better coffee next year. The farms are in Goma Woreda, with altitudes between 1900 to 2100 meters.
This year's crop from Yukro is a stunning Ethiopian coffee, light roasts possessing ripe fruit and delicate floral notes, and deeper roasts juicy tropicals and developed sweetness. At City roast level this coffee shines, such clarity in profile flavors and aroma, a citric to tannic acidity propping up the complex nature of the cup. The aroma is deeply sweet, smells of raw honey and sugar in the raw mingle with ripe, floral stone fruits and a scent of lemon merengue pie. Full City echoes the level of sweetness, syrupy and a smell of heavily caramelized sugars with plum pudding. A pour over of City roasts yield amazing retronasal aromatics (aromatics sensed through the mouth when the coffee is on the palate, and in the aftertaste), especially once cooled. Prized top notes of sweet lime, lilac hints, and the floral side of red apple peek out behind sweet flavors of peach pie and marmalade, and orange-spiced tea in the finish. Full City shows notes of cherry cola, with melon to ripe berry notes abound. The finish is extremely clean, a refined fruited sweetness coming to a nice point. It's a complex cup that can take extremely light roasts, with shining effervescent acidity, also developing a complex sweetness nearing Full City.