Ethiopia is regarded by many as the birthplace of coffee. It has been cultivated there since the 1500s, in much the same way it is grown today. Most coffee grows wild in the shade of other trees and is referred to as forest grown coffee. Other coffees grow in gardens along with other crops, with minimal agricultural intervention. Some is a bit of a combination, where producers lightly cultivate and weed their forest crop in order to ease harvesting. In any case, most smallholders produce an average of only 5 bags per year.
One of the most notable coffee producing regions in Ethiopia is Yirgacheffe. This small region is located in the southern part of the country, adjacent to other notable coffee regions like Kochere and Oromia. It is home to fertile soil, high elevation and a tropical climate with moderate wet and dry seasons.
Ethiopia Yirgacheffe Agaro is washed and dried on traditional raised beds, which promote even drying with optimal airflow. The heirloom varietal, idyllic climate and processing methods combine to create a signature flavor. The profile is renowned for its bright acidity, delicate body and floral aroma.
Agaro Dry Mill
This Ethiopia Yirgacheffe comes to us from the Agaro dry milling station. The coffee is a collection of the efforts of 498 smallholder farmers. Their coffees are handpicked at peak ripeness, machine pulped and undergo anaerobic fermentation before washing. Finally, as is typical to the region, the coffee is sun-dried on raised beds for seven to ten days, depending on sun and humidity.