Meticulous processing results in clean, intense flavors. To show appreciation for this work, we pay sorters twice the average wage and keeps wages timely and consistent despite a fluctuating coffee market. Workers say the extra income helps them support their communities and send their children to school, highlighting the importance of specialty coffee premiums and direct trading practices.
The coffee-growing region of Yirgacheffe is small but fertile, producing some of the world’s most well-known beans. Our patented YirgZ takes the classic Yirgacheffe taste profile to the next level by ensuring zero defects. To accomplish this, the coffee is rigorously sorted in a process that includes mechanical sorting by size and density, then careful hand sorting that takes three times longer than conventional coffee.
After small farmers harvest their coffee and bring it to their local mill, hundreds of skillful workers continue to sort out overripe and under ripe cherries. The coffee dries on raised beds for 8-10 days, and is rotated every 30 minutes to promote even drying. The time spent on the raised beds is complemented by 2-3 days of final drying on a concrete patio. This careful attention during natural processing ensures each bean carries the full, distinctive flavors and aromatics.