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Origin: Ethiopia
Zone: Jimma
Woreda: Agaro Gera
Union: Kata Muduga
Washing Station: Yukro
Elevation: 2,000 Meters
Process: Washed, Mechanically Pulped Overnight
Drying: Raised Beds
Tasting Notes: Black Tea, Watermelon, Blackberry

 Yukro comes to use from the Agaro region of Western Ethiopia. Brining with it, a juicy and refreshing currant like tartness -- both red and black. While the original Yukro Multipurpose Cooperative was established in 1977, the Yukro we know and love today didn't find its way to the market until just ten years ago; after USAID's Technoserve project vest this regions -- once known for less-than-steller Grade 5 sundried naturals-with brand new processing equipment, allowing their coffee to showcase its unique character and improve the lives of those growing it in the process. 

Thanks to Technoserve's intial investment and the stellar leadership of Yukro and Kata Muduga, Yukro's processing is immaculate, leading to an incredible showcase of the coffee's natural potential year after year for a ridiculously long time off harvest. The secrete? After Penagos processing equipment mechanically removed most of the fruit and mucilage from the seeds, they soak overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surfaces so that the coffees are perfectly clean by the time they hit the drying beds for the eight-plus days they'll need to dry. 

Yurko has the good habit of managing the initial 24-48 hours of this stage under a shaded canopy to protect the soaking-wet parchment from direct sunlight, preventing parchment cracking and thereby protecting the beans once they do move into the sun. Remarkably, Yukro not only starts the season stellar, it actually continues to open up and give even more over time, sometimes peaking in perfection at ten to twelve months off harvest and lasting longer after that.