In the Yirgacheffe region, high altitudes and loamy iron-rich acidic soil give rise to a bright, floral profile--strong fruit tea notes along with crisp apple, blueberries, and stone fruit. Small agricultural villages are spread throughout the area, unified through central washing stations, while the typical holding for a grower here is less than one hectare of ground. Because of that, coffees are usually not traceable to individual farmers. Distinct high-quality lots are separated based on screen size, defect, micro-climate, and process method, and sold as micro-lots within the cooperatives or other marketers/exporters.
The air in the growing regions of Ethiopia is heavy with the scent of coffee flowers--like jasmine and orange flowers, and yet not at all like. Coffee’s origin is shrouded in mystery but is believed to have begun in Ethiopia, where heirloom varieties still grow wild beside the road. As the story goes, a drowsy goat herder named Kaldi noticed his goats were perkier after nibbling on the coffee trees, and tried the cherry for himself. Caffeine was discovered, and coffee’s epic began.