Ethiopia Yirgacheffe Natural: Wogida Mekuri Bensa
This bean is juicy and richly sweet. Bright flavors of raspberries, ripe melon, apricot, and pine nut layer together to create a creamy body with a citrus bergamot edge. This beautiful dance of characters shows off the authenticity of the Yrgacheffe origin.
The Farm Story:
It is rare to get a single farmer lot in Ethiopia. The size of the farm is so small and rightly named “garden“ instead of the farm. But Mekuri Bensa has a larger than usual garden, 5 hectares, that he and his family take care of meticulously, he waits until the cherries are bright red and juicy before picking then carefully put them to dry on mats close to his house. He asked the local Mill of Abebe Muligeta to have his lot of dried cherries kept separated from the rest of the cherries from the same area, and when we cupped it, it reached the highest cupping score of 2019!! Our importer Keffa coffee made sure that the logistics and the very first lot kept unblended until it reached Roasting Plant!
What is unique about our Ethiopian Yirgacheefe?
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as different from one another, washed or natural.
The coffee is picked between November and January, de-pulped within 12 hours, and washed using spring water. The soils in this region are red-brown clay soil, about 1.5 meters deep.