Most coffees grown in Yirgacheffe are local landrace (or, heirloom), farmed using traditional intercropping methods. Doing this maximizes farm land for smallholders. Most farms are also organic by nature of these traditional methods which does not include the use of pesticides or adding fertilizers.
All coffees are handpicked and taken directly to the washing station. Here the coffee will be sorted and then pulped before being transferred to the fermentation tanks for around 24 hours to loosen mucilage. Once the mucilage is washed off of the parchment, the coffee will be taken to raised beds for drying times around two weeks, until moisture is at 12%.
The resulting cup from Yirgacheffe Gr2 washed lots is clean and fruity. They stand on their own really well, and can add a nice brightness if used in a blend. This one arrived at Bodhi Leaf with notes that highlight the region well: we got Black Tea, Lemon/Lime, and a lingering note of Vanilla.