East Africa is recognised as the birthplace of coffee, and the Yirgacheffe region in Ethiopia is considered by many to produce some of the most complex and exciting coffees in the world. Produced in the Wenago woreda (district) by various local smallholder farmers, this coffee has all the hallmarks of a classic Yirgacheffe washed coffee; sweet, floral with bright acidity and a soft mouthfeel.
Coffee in Ethiopia is traditionally either washed or naturally processed. At Wenago the cherries are de-pulped, and fermented for up to 48 hours in fermentation tanks. The coffee is washed and dried on raised drying beds, producing a vividly bright cup, sparkling with an array of citrus and spice.