Ethiopia Yirgacheffe Natural: Wogida Mekuri Bensa
This bean is juicy and richly sweet. The flavors of raspberries, ripe melon, apricot, and pine nut layer in a creamy body with citrus bergamot edge showing off the authenticity of the Yrgacheffe origin.
The Farm Story:
It is rare to get a single farmer lot from Ethiopia, because the size of the farm is so small and rightly named “ garden “ instead of farm, But Mekuri Bensa has a larger than usual garden, 5 hectares, that him 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 logistic and the very special lot was kept unblended till it reached Roasting Plant!
What is special about our Ethiopian Yirgacheefe?
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both distinctly Ethiopian, as well as distinct 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.