2.000 m abover the sea level
The Yirgacheffe region is one of the most famous coffee growing regions in Ethiopia. The coffee producer of these Arabica varieties is called Metad and has his farm Chlechele (2000 m above sea level) about 400 km south of the capital Addis Adeba. Metad spent some time in the USA and is now back home to not only produce wonderful specialty coffee at his farm, but also to market it successfully. As in other coffee-growing countries, more and more producers are emerging, who also have the necessary amount of self-confidence to place their product on the global market, in addition to their great knowledge of coffee cultivation Quality gets a price.
The grown coffee derives from local Arabica varieties, which in Ethiopia are usually referred to as Heirloom. After harvesting, the beans are processed using the “washed” or “wet porcess” method. To cut a long story short: the beans are separated from the pulp and the remaining pectin layer is microbially broken down in a pool of water over a period of between 24 and 72 hours. The pectin layer is then water-soluble and can be washed off. The beans are then dried on so-called African beds. The “washed” process gives the coffee a particularly clean cup profile with exciting, complex acidity – a very fine process to bring the quality from the field into the cup.
