Located within the Gedeo Zone of southern Ethiopia, Yirgacheffe is widely revered as the spiritual birthplace of specialty Arabica coffee. The region's extreme altitude, nutrient-dense volcanic soil, and dense indigenous micro-forests create an unparalleled growing climate for wild heirloom landrace varieties.
Origin Specification Sheet
Fermentation & Processing Mechanics
Washed Yirgacheffe coffees undergo a rigorous 36-to-48-hour underwater fermentation process. Soil-derived yeasts break down the dense mucilage layer surrounding the parchment before beans are thoroughly washed through concrete channels and spread onto raised African drying beds.
This prolonged clean fermentation highlights the bean's natural linalool and geraniol aromatic compounds, yielding signature white floral jasmine notes and tea-like elegance when roasted to a light city development standard.
Recommended Extraction Parameters
- Brew Ratio: 1 : 16.5 (e.g., 18g coffee to 297g water)
- Grind Micron Size: 600–700 µm (Medium-Fine)
- Water Temperature: 93.5°C (200.3°F)
- Target TDS Yield: 1.35% – 1.42%
For official global coffee export standards and origin research metrics, consult the International Coffee Organization (ICO) Official Database.