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Yirgacheffe Region
Located in the highlands of southern Ethiopia, Yirgacheffe region is a small coffee region within the Sidama zone. Known for its vibrant and floral coffees, Yirgacheffe has become a benchmark for washed Ethiopian coffees.
The area's high elevation, usually above 1,800 meters above sea level, combined with rich volcanic soil and consistent rainfall, creates ideal conditions for slow coffee cherry maturation. Most farmers here cultivate heirloom varieties on tiny plots, often less than two hectares, nestled among bananas, maize, and other subsistence crops.
These coffee gardens are typically organic by default, with minimal chemical input and a strong reliance on traditional, sustainable practices. The result is a cup profile that reflects both the biodiversity of the land and the deep-rooted knowledge of its growers.
Wete Ambela Station
This coffee is processed at a washing station owned by Wete Ambela Coffee Export PLC, located in the Wete Kebele of Konga Woreda, Yirgacheffee Zone, at 2050 masl.
The station produces around 54 tons of coffee per year. The cherries are grown at altitudes of 2050-2200 masl on adjacent farms.
Processing
Once harvested, the cherries undergo sorting in the channels to remove floaters, supplemented by manual sorting. The cherries then get pulped and soaked for 8-12 hours.
First drying phase takes around 8-14 hours, after which the coffee is transferred to raised beds where it dries for another 7 to 11 days.
The coffee is then stored in a warehouse dedicated to conditioning of parchment, for a minimum of 12 hours before packaging. Each lot is carefully separated by time and space, with a coding and numbering system implemented for identification and tracking purposes.
