The relatively small Yirgacheffe district (woreda) is located within the Gedeo Zone, among the smaller administrative divisions in the vast Southern Nations, Nationalities, and People’s Ethnic Region of Ethiopia. Gedeo receives its name from the ethnic majority in the region, and shares a border to the north with the much larger Sidama zone. A kebele could be translated to mean “neighborhood,” so geographically, this coffee is from the Konga neighborhood of the town of Yirgacheffe in the zone of Gedeo within the bounds of the Southern Nations, Nationalities, and People’s Ethnic Region. It’s particularly interesting to note that Yirgacheffe has it’s own cooperative union, a distinction typically reserved for much larger geographical areas – a testament to the importance of the microregion to Ethiopia’s coffee production. Especially notable is that the town of Yirgacheffe was an early adopter of the fully washed method of processing coffee, where the coffee seed is mechanically depulped and then dried on raised beds.
This Ethiopian comes to us from family-owned farms organized around the Hayat PLC a coffee mill located in the town of Konga near the woreda of Yirgacheffe within the Gedeo Zone, Southern Nations Nationalities, and Peoples’ Region, Ethiopia. Coffee producers deliver their ripe cherries to the Hayat coffee mill station where the cherries are sorted and then run through a 3-disc depulper. After pulping, the the coffee ferments for 36 to 48 hours prior to washing, grading, and drying on raised beds in thin layers. The coffee initially begins drying under shade, and then is moved to full sun and during the first few days is turned every 2 to 3 hours. After about 10 to 12 days the coffee finishes drying and conditions in dried parchment for about two weeks prior to dry milling and export.