The Yirgacheffe region, also known as the Gedeo zone, is located in the southwest of Ethiopia and is situated approximately 370 kilometers away from Addis Ababa. This area is highly regarded by green coffee importers and roasters who seek out high-quality green coffees. The region is comprised of six subdivisions, namely Wenago, Kochere, Yirgacheffe, Gedeb, Dilla Zuria, and Bule, all of which produce exceptional coffee, solidifying Ethiopia's prominent position on the global coffee map.

In the 2021/22 season, the Yirgacheffe region achieved a gold medal ranking as the largest coffee supplier among various sub-origins within the Southern Nations Nationalities Region (SNNPR). Within these subdivisions, the Yirgacheffe woreda (district) received the highest recognition for its exceptional coffee production practices. This achievement can be attributed to the replacement of old coffee trees with new ones across 67 large farms. Another crucial factor contributing to this success is the district's focus on specialty coffee production, resulting in increased representation and success at the Cup of Excellence-Ethiopia (COE Ethiopia) competition.

The Gola Washing Station, located in Dilla Zuria, plays a vital role in the region's coffee supply chain. It is responsible for receiving, sorting, selecting, and processing the cherries from nearly 2000 small-scale farm holders in the Dilla Zuria region. The washing station collaborates closely with farmers to ensure the best outcomes, emphasizing the importance of cherry selection at every stage. Farmers are encouraged to pick the cherries at the optimal time and deliver them to the washing station on the same day or, at the latest, the following day. However, due to the high price of cherries, some farmers prioritized quantity over quality. Through the dedicated efforts of the team, the drying beds at the washing station were consistently filled with only deep red cherries by the end of each day.

Upon arrival at the washing station, the cherries are carefully placed on raised drying tables and meticulously inspected to remove overripe or underripe fruits. The drying process occurs in two stages. In the initial phase, when the moisture content is reduced to around 25%, the cherries are arranged in thin layers and frequently rotated to control fermentation. Once the moisture reaches 25%, known as the "raisin" stage due to the wrinkling of the cherry resembling a raisin, the layer thickness is increased. Throughout the day, the cherries are continuously moved and are left to rest at night. The drying period typically lasts between 13 and 20 days, depending on the temperature, with the cherries being exposed to the sun for approximately 8 hours each day. To prevent undesirable fermentation, the cherries are covered during the central hours of the day when the temperature is higher.

Finally, the dried skin and pulp, as well as the parchment, are mechanically removed, leaving behind the coffee beans. These beans are then packaged in GrainPro bags before being transported.

In the cup:

This lot stands out for its remarkable sweetness and complexity. Notes of cherry, vanilla, dark chocolate and rose. With profiles dedicated to each extraction, it is excellent as both filter and espresso.

Resting period: at least 7 days for filter roast.