About this Coffee
The Yayu Coffee Forest Biosphere in Ethiopia is one of the last and most important remaining mountain forest fragments for the preservation of wild populations of Arabica Coffee (Coffea arabica), in the world. We’ve worked with the Darwin Institute and Royal Botanical Gardens, Kew, in the area since 2015 to improve the quality of coffee and therefore income for farmers, enabling preservation and study of this unique biosphere.
As an espresso, enjoy soft citrus acidity upfront, syrupy body, and notes marzipan and dark chocolate. Longlasting bourbon biscuit aftertaste. Brewed as filter the coffee has a tea-like quality and feels light on the tongue. It opens on a mild citrus-like acidity, displays flavours reminiscent of kumquat, sweet shortcrust pastry and brown sugar, and finishes on bittersweet notes of roasted cocoa beans.
The farmers of our coffee from Yayu, Ethiopia have faced poor weather conditions, political unrest and challenges faced by the global covid19 pandemic. Their coffee has been extremely well received and we were not able to purchase sufficient coffee to fulfill our projected demand this year. To enable us to have availability throughout, our Yayu blend includes up to 25% of Fero cooperative, sourced from Sidama region in Ethiopia, where we have developed long-term relationships.
We are working with Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH, a global service provider in the field of international cooperation for sustainable development. GIZ supports Germany in their partnership with the Ethiopian Government to provide the farmers in Yayu the assistance they need to increase the volume of coffee they export. We plan to return our Yayu coffee to 100% from Yayu area as soon as possible