Ididoyirgacheffe

Black tea, bergamot, apricot, dark chocolate

Yirgacheffe farmers use traditional, organic methods, intercropping coffee with food crops and using minimal fertilizers or pesticides. Farm work is mostly manual.

Training programs improve cherry quality, focusing on harvesting and transport. Farmers handpick and deliver cherries to washing stations, where they are sorted and dried for 16 to 21 days on raised beds.

Yirgacheffe, in Southern Ethiopia’s Sidamo region, is renowned for its washed coffees and is considered a coffee micro-region. Most farmers grow local landrace varieties or JARC-developed disease-resistant varieties, on farms smaller than 5 hectares.

Ethiopian coffee is prized for its flavor diversity, stemming from genetic variety, processing methods, and traditional cultivation practices. Most coffee is grown without chemical fertilizers or pesticides and is manually harvested and dried.