Ethiopia Yukro

Yukro is sourced from 579 smallholder farmers in Ethiopia’s Agaro region. The Yukro washing station is known for its meticulous processing, where the coffees are washed and depulped, then soaked overnight to ferment. After fermentation, the coffee is dried for six to eight hours per day over the course of six to eight days on raised beds, with frequent turning to ensure an even drying. 

The Yukro washing station lies in the Wanja Kersa kebele, an area known for its high rainfall. Wanja Kersa’s producers intercrop using false banana trees and maize for shade, selecting based on the age of the coffee plant and its other needs. Their soil is a highly fertile sandy loam with good water retention and drainage. It’s self-sufficient with proper planting practices and doesn’t require fertilizer to produce spectacular quality.

The farmers of Wanja Kersa belong to the Oromo people and speak Oromo. They maintain certain ancestral customs and have a quiet lifestyle built almost entirely around coffee farming. Many families here struggle with lack of electricity and drinking-water access. Children in the area usually don’t start going to school until age 9 because they have to travel long distances to get to the nearest school. Due to this education gap, the majority of young people in the area end up dedicating themselves to agriculture: growing potatoes, coffee, maize, or false banana trees on their parents' or neighbors’ farms.

Yukro is one of our favorite coffees, period, and we're so excited to have it back on the menu this year. In the cup, we're tasting the classic notes of ripe mango, stone fruit, and floral honey.