Warmer weather is finally here y’all, and the spring/summer season means new Ethiopian coffees, always a favorite for light & bright coffee fans. Yukro, our first of the fresh crop Ethiopians, has all the best characteristics of coffees from the region and a bright, tart, sweetness. We taste pomegranate, lemonade, and oolong tea with a nice juicy body and a crisp, clean, and sweet finish.
Yukro’s standard of quality emerged just ten years with the help of USAID’s Technoserve project. Technoserve is an international nonprofit that invests heavily in developing countries by offering information, capital, and access to markets. Yukro was provided with brand-new processing equipment, lifting their coffees from low Grade-5 sundried naturals to the high grade uniquely beautiful coffees we know and love.
The nerdy stuff: Penagos processing equipment mechanically removes most of the fruit and mucilage from the seeds. They soak overnight in fiberglass tanks, allowing any remaining sugars to be fully removed from their surface so that the coffees are perfectly clean by the time they hit the drying beds for the eight-plus days they’ll need to dry. Yukro has the good habit of managing the initial 24-48 hours of this stage under a shaded canopy to protect the soaking-wet parchment from direct sunlight, preventing parchment cracking and thereby protecting the beans once they do move into the sun.
*IF you would like this coffee ground, please specify brew method in comments.