“Sweet Tooth” Espresso Yukro

Yukro is sourced from 579 smallholder farmers in Ethiopia’s Agaro region in Oromia in the Jimma zone. Like the rest of Ethiopia, Jimma is divided into several woredas (districts) and kebeles (communities) with washing stations throughout—each offering unique terroir. The Geera woreda is one of them, and within it lies the Wanja Kersa kebele, housing the Yukro washing station.

At the Yukro washing station, the coffees are washed and mechanically depulped, then soaked overnight.
After fermentation, coffee is dried for 6 to 8 hours a day over 6 to 8 days on raised beds, with frequent turning for even drying. Yukro is a bright, tea-like, sweet coffee—as an espresso, you’ll find juicy stone fruit notes, along with oolong tea and dark chocolate.

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