About This Coffee
Yenenesh Getu cultivates local landraces and JARC varieties on her farm, Chirada village, at 2,100 meters above sea level in Yirgacheffe. Yenenesh and her family cultivate their 2.8 hectare with banana trees for shade. Yenenesh Getu's dedication to sustainable farming practices and meticulous processing methods ensures she consistently delivers a remarkable cup.
Cultivation
Yenenesh’s practices are deeply rooted in the traditional farming practices of the Yirgacheffee region. She employs seasonal workers who handpickcherry and ensure that only the ripest and highest quality cherry is selected.
Yenenesh’s coffee is organic-by-default. Yenenesh gets support from Ephtah Specialty Coffee Export, which provides essential resources such as beds and nets for drying.
Harvest & Post-Harvest
Cherry is visually hand sorted and floated to remove any underripes. Cherry is spread out on beds to sundry. Workers rake cherry frequently to ensure even drying. It takes approximately 15 to 17 days for cherry to dry. The combination of careful handpicking and controlled drying conditions enhances the coffee's clarity and complexity.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.