Ethiopia Yaye Premium Natural Espresso - Single Origin

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Funky
  20

Ethiopia Yaye Premium NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Espresso - Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources.. This lot is sourced from 20 carefully selected producers in the Chericho kebele of Arbegona. These producers are identified through Testi Specialty Coffee’s Premium Cherry Selection program, which recognises consistent delivery of high quality, well managed cherry. Cherry selection begins at the farm level, with producers incentivised through premium pricing to deliver optimally ripe fruit. At Yaye washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., intake protocols are highly selective, with additional sorting and floatation used to standardise quality prior to processing. Coffee is processed using a controlled natural method, with cherries dried on raised beds in 5cm layers and turned frequently to regulate fermentation and ensure even moisture loss, while being covered during peak heat and overnight to minimise thermal stress and reabsorption. As drying progresses to the raisin stage at around 25 percent moisture, layer depth is increased to stabilise drying rate and prevent uneven fermentation. Over approximately 30 days, moisture is reduced to 12 percent through careful management of airflow, bed depth, and continuous defect sorting to maintain consistency and physical integrity. PROCESS: W REGION: P ELEVATION: 1 VARIETAL: T CUP: L ROAST: F