Any drive to the famous Yirga Chefe town first will, as the road climbs up from Awasa, take you through Wenago. A sign almost that you have definitely arrived in this most famous of coffee growing districts. This coffee is quintessentially all that is great about Yirga cheffe to drink too, combining floral and fruit flavours with refined harmony.
The coffee comes from a days picking by the six hundred or so families that live around Wenago. These families deliver their ripe coffee cherry from their smallholdings for processing processing at the wet mill just outside the town. After fermenting, channelling and soaking over a period of three days the coffee is dried on raised beds as with almost all coffee in the region. This traditional processing serves the coffee very well and at Artisan Roast we feel this coffee represents the exceptional quality produced in this region.
As with all our Yirga cheffe coffees this is a grade 1 selection, graded in this way both on flavour profile and green unroasted coffee quality grading. To best represent this quality we've roasted this coffee to the lighter end of our roasting profiles and with filter brewing in mind. Often the bright perfumed and floral notes are more prominent with this brew method, and the delicacy of this coffee zone can be experienced in it's fullest.
Aeropress and french press brewing brings out more of the dried apricot like characteristics and milk chocolate underlying the brighter characteristics becomes noticeable. We find the coffees more to the north of Yirgacheffe town often have a more complex and grape like acidity prominent in their profile compared to the the neighbouring washing stations to the south. This is is noticeable in this coffee which has an effervescent acidity which lasts long after the first sip and adds balance to the aeropress or french press brew methods