Ajere

This washed Ethiopian coffee is sourced from the Ajere Washing Station in the Gedeo region of Yirgacheffe. The coffee is grown at elevations between 1900 and 2100 meters above sea level by smallholder farmers in rich volcanic soils under dense forest canopies. The farms are typically less than a hectare and most cultivation is organic by default. The lot follows the classic Yirgacheffe workflow: fresh cherry is pulped on arrival, fermented under water for 12 to 36 hours, washed repeatedly to remove all mucilage, then dried slowly on raised beds with constant turning. The cup profile features lemonade acidity, apricot fruit, and floral notes.