Flavor profile
Roasting
The origin of coffee
Region
Guji and Yirgacheffe
Manufacturer
Several small farms
Variety
Heirloom
Height
2000 meters above sea level
Process method
Washed
Story
Yirgacheffe is located in the south of Ethiopia and is often considered the birthplace of coffee. Many great coffee lots come from this area as it contains the popular areas of Worka, Aricha, Koke, Konga, Beloya and the famous Chelelektu.
Acacia coffee is named after the national tree of Ethiopia and comes from small farmers in the Yirgacheffe and Guji regions. The sweet, fruity profile of Ethiopian coffee is selected to represent the classic flavors of some of Ethiopia's most renowned coffee producing regions. Acacia coffee is a reflection of the community of small farms that characterize the landscape of coffee production in Ethiopia.
In these southern regions of Ethiopia, farmers harvest coffee selectively, picking only ripe cherries by hand. The pickers rotate between the trees every eight to ten days and pick only cherries that are at their peak ripeness. The coffee is de-wrapped and washed by hand in cement canals at public washing stations. After fermentation in the water, wooden spatulas are used to completely rinse the coffee. The coffee is then placed on raised beds and left to dry in the sun.