Ethiopia Yukro #12

From the highlands of Agaro in Ethiopia’s Jimma zone, this washed coffee comes from the Yukro washing station, which works with 579 smallholder farmers in the Wanja Kersa kebele. Coffee grows here at remarkable elevations between 1,800 and 2,200 meters in fertile sandy loam soil that produces exceptional quality without requiring fertilizer.

What makes Agaro coffees particularly special is their evolution over time. These are among the first Ethiopian coffees to arrive each year, as early as February, yet they continue opening up for six months after arrival, revealing new dimensions with each passing week. This extended flavor development sets them apart from virtually any other origin we work with.

The processing at Yukro reflects the meticulous attention that defines this region. After mechanical depulping with Penagos equipment, the coffee soaks overnight in tanks, allowing complete removal of any remaining sugars. The beans then spend 6-8 days drying on raised beds, turned frequently for even development. This careful handling produces a remarkably clean cup that showcases the terroir of Western Ethiopia.

In the cup, expect the bright citrus of lemon pound cake layered with delicate floral tea notes and hints of pink fruit. The tea-like body and vibrant acidity make this coffee exceptionally refreshing, while the complexity reveals why this region produces some of Ethiopia’s most sought-after coffees.