$26.00

Ethiopia Sidama Yaye Natural

Bergamot - Jammy Apricot - Blackberry

Built in 2021, Yaye Washing Station is driven by careful experimentation. The Odakko Project brings together 50 nearby smallholders, using selected cherries and clean processing to capture a single variety at its peak.

Grind Size:

Bag Size: 250g

250g 500g 1kg

Espresso Coffee Suitable For:

Espresso

Stovetop

French Press

Aeropress

Cold Brew

Coffee & Farm Information

Farmer: Yaye Washing Station
Region: Sidama, Ethiopia
Altitude: 1995 - 2300 MASL
Coffee Varietal: Variety 74158
Coffee Processing Method: Natural Special Prep

Meet the Producer behind this Coffee

This coffee is the result of a four year study into how to create a one of a kind flavour profile. Focusing on a single variety grown at up to 2,300 meters, the team harvests only in the late afternoon to keep fermentation controlled. The cherries dry for twenty eight days in a specific part of the station that gets more wind and less direct sun. This slow pace, followed by a six week rest, allows the dark chocolate and red wine notes to fully develop. It is a very deliberate way of working that puts Yaye on the specialty map.

About the Coffee Processing Method

This natural process coffee is what the locals call Premium. It is a very small production where every bag is stored on its own. The farmers focus on picking the cherries at peak ripeness, usually all in one day. Once sorted and rinsed, the coffee sits on raised tables. Depending on the sun and wind, it stays there for anywhere from eight to twenty five days. It is a slow, manual process that requires constant turning by hand.

Espresso Coffee Brew Guide:

Ratio: 1:2.25
Dose: 20g
Yield: 45g
Extraction Time: 27 to 32 sec

Man standing in front of a coffee roasting machine

a real commitment for

good coffee

We're stoked to be a part of your daily ritual, that's why we do everything we can to provide the goods in your cup. Always fresh, always delicious. Quality first, always.