Yirgacheffe

Yirgacheffe is part of the Sidamo region, but it’s sub-divided into its own trademarked micro-region due to its exceptional coffees. Most of the coffees produced here are washed processed, although some naturals are also produced.

The Yirgacheffe Coffee Farmers’ Cooperative Union (YCFCU) has 28 primary cooperative members that represent over 45,000 member farmers in the region. Andualem Shiferaw, Deputy Manager of YCFCU, says, “The general YCFCU coffee can be characterised as a bright, medium-bodied coffee with distinct floral tones in aroma, an intense and complex flavour, flowery, medium to pointed grandly exhilarating acidity, flavour-saturated finish with good and extended aftertaste.

“The characteristics may vary from low land area to highland areas; for example, coffee produced in an elevation of 1,600 to 1,800 m.a.s.l in Chichu and Michle cooperatives is herbal in its aroma. However, coffee from Idido, Adadao, and Aramo cooperatives – produced at an elevation of 2,000 to 2,400 m.a.s.l – may exhibit a flowery aroma.”