Yukro is sourced from 579 smallholder farmers in Ethiopia’s Agaro region in Oromia in the Jimma zone. 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. The resulting coffee is bright with delicate florals and yields a beautiful pour over.
340g
Yukro is sourced from 579 smallholder farmers in Ethiopia’s Agaro region in Oromia in the Jimma zone. 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. The resulting coffee is bright with delicate florals and yields a beautiful pour over.
340g
