Ethiopia Yirgacheffe Kore
Refined fruit-laden elegance with soft sweet citrus and floral aromas. Delightful flavours of peach tea, honeydew melon, citrus, and soft blueberry expressions.
Ethiopia is the birthplace of coffee, and home to the greatest genetic diversity of the Arabica species. Coffee is so culturally significant to Ethiopia that, unlike other coffee producing countries, it consumes more than half of what it produces.
Geographically, Ethiopia has all of the important elements for growing coffee: good elevation, ample rainfall, suitable temperatures, and fertile soil. Coffee is grown in forests and in coffee gardens in the vicinity of the farmer’s residence together with other fruit and vegetable crops. Yirgacheffe is a region famous for its coffee quality. It is home to a village called Kore, by a small collection of farmers.
Harvest occurs between November and January. The fresh picked cherry travels 25 km from Kore to Boji Washing Station, where it undergoes washed processing within 12 hours of picking, a crucial step in ensuring quality preservation.
The cherry is dumped into tanks of water, where the lesser quality cherries that float are removed. From here the cherry skin, and most of the fruit is mechanically removed and allowed to ferment between 36-72 hours in tanks of water.
The coffee is rinsed clean, placed on raised beds, where it is raked through several times to ensure even drying over a period of 12 days. The final step involves sorting and carefully picking through the coffee until free of defects.
Coffee, or “buna”, is deeply embedded in Ethiopian culture. It is celebrated daily by way of a traditional and elaborate coffee ceremony that involves fresh-cut grass, flowers, and the lighting of incense. The ceremony is a social event that can last an hour or more, where conversations are had and stories are told.