Ashenafi Guta Yirgacheffe FW

Ashenafi Guta established his washing station in 2022. He’s focused on processing the superb local landraces and JARC varieties grown in Dumerso, a region in the coffee-industry’s darling, Yirgacheffe. 

Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.  

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Yirgacheffe typically use very few — if any — fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing. 

Farmers deliver their selectively handpicked cherry to Ashenafi’s washing station where it is processed with care to produce delicious Fully washed lots like this one. At intake, cherry is selectively sorted to remove any damaged or underripe cherry. Accepted cherry is pulped and fermented in concrete tanks for 38 to 48 hours. The higher altitude where the station sits means the temperature is cooler and fermentation typically takes longer. Following fermentation, parchment is washed in clean water and laid on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 7 to 10 days for parchment to dry.  

In the Ethiopian grading system, grade 2 refers to the cup quality as well as physical quality of a coffee. A grade 2 allows between four and 13 full defects per 300gr green sample. The cup typically has fruity and clean characteristics without any off-flavors.  

Ethiopia Sidamo 2 is a classic in every coffee range and is especially popular in blends. The cup quality can be very surprising for prices well below the grade 1 price point. For us, grade 2 coffee typically sits around an 83-84 cup score.