Ethiopia Yukiro Cooperative
Ethiopia Yukiro Cooperative
Yukiro Cooperative was once part of an initiative in Ethiopia focused on working directly at the coop level. Administered by a non-government organization, they helped the cooperative with coordinating agronomists, managers, and with business advisors to helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. This is a key position; I have never known a coop to get this kind of expert advice from outside ... not in Africa at least. A cooperative can make all kinds of quality improvements, turn out fantastic coffee, and sink deeper in debt all the while. Cooperatives often fail to return a fair and full amount of payment to their farmer-members. Often this is from poor management, and sometimes from graft as well. The ultimate goal of the program is to get the cooperatives they work with to the point of self sustainability, which Yukiro has now achieved. Because of this work and the resulting transparency of the organization, we can verify that the great price we paid will result in a fair distribution of funds, a better managed coop, investment in the mill, and even better coffee next year. The farms are in Goma Woreda, with altitudes between 1900 to 2100 meters. Yukiro currently has 520 members (170 female members), and have improved their beds and warehouse capacity in the last year, as well as installed a new Penagos 2500 coffee pulper.This coffee is part of our Farm Gate pricing program.
This year's crop from Yukiro is a stunning Ethiopian coffee, light roasts possessing tart fruit and delicate floral notes, deeper roasts building balance between sweetness and contrasting cocoa roast tones, while keeping fruit notes well in focus. At City roast level this coffee shines, where the most clarity in profile flavors and aroma are found, a citric to tannic acidity propping up the complex nature of the cup. The fragrance and aroma smell of honey and sugar in the raw mingle with ripe, floral stone fruits, and a scent of black tea with lemon. Full City echoes the level of syrupy sweetness, with a smell of heavily caramelized sugars, and apricot preserves. A pour over of City roasts yield amazing retronasal aromatics (aromatics sensed through the mouth when the coffee is on the palate, and in the aftertaste), especially once cooled. Top notes of floral peach and apricot, lilac, and stone fruit nectar peek out behind a sweet base of honey wheat. The cooling cup boasts notes of nectarine pie and cherry preserves, and tart orange note in the finish. Full City delivers a mild date flavor, caramel, and a peach Hefeweisen beer flavor in the finish. The aftertaste is clean, a refined fruited sweetness coming to a nice point. It's a complex cup that shows well in light and middle roasting, and we're still searching to find the roast "sweet spot". Some Ethiopias you simply roast light, and that's all that is necessary to find florals, sweetness, and acidity en masse. City roasting finds wonderful florals and acidity in Yukiro too, but I think needs a little extra care in order to build the sweetness (which is definitely 'there'), perhaps an extra few seconds in the roaster.