**MEET THE PRODUCER |**The Arbegona woreda of Sidama is one of the highest coffee-growing elevations in all of Ethiopia. Here, high altitude and lower temperatures mean that coffee cherries ripen more slowly than is typical, resulting in excellent cup profiles that are sweet, bright, and sought-after. In fact, nearly everything about the coffee we are sharing with you today took place at a slower pace than we would typically expect, from its time spent on the tree to its extended stay at the Yaye washing station, one of the highest washing stations in the world. Yaye processes coffee from smallholders throughout Arbegona, and this lot in particular is one of the loveliest representations of its unique terroir to date. TRUST THE PROCESS | During harvest, ripe coffee cherries are handpicked by over 300 farmers across Arbegona and delivered daily to Yaye. They are meticulously hand-sorted before being packed into polyurethane tanks and sealed without oxygen. The cherries are left to ferment at a controlled temperature for around seven days, during which time carbon dioxide is allowed to escape through small valves in the tanks. After fermentation, the coffee cherries are washed with fresh river water and then quickly dried in mechanical dryers until they reach 35% moisture content. Finally, they are spread out on African raised beds to dry in the sun for 24-30 days, until 12% moisture content is achieved. TAKE A SIP | As you may know, it's been a really challenging year for Ethiopian coffee. Shipping disruptions have caused huge lags in trans-Atlantic transit time, and many coffees finally finding their way to America haven't held up well as a result. That's partially why we're so impressed with this year's lots from Yaye (you'll be seeing more of them on our menu soon!) - because they stood up to those longer shipping times and still taste lovely on the cupping table. Quite floral and very fruity, this coffee brings all of the fun without any of the funk. Subtle tropical fruits, like grilled pineapple and mango, are readily apparent. A dense sweetness, like dark honey, joins forces with that characteristic vibrant acidity to give us a new note, like lemon candy. ___________________________________________________________________________ **Origin |**Arbegona, Chericho, Sidama, Ethiopia Washing Station | Yaye Process | Natural Variety | Landrace and JARC selections Elevation | 1950-2230 masl

**MEET THE PRODUCER |**The Arbegona woreda of Sidama is one of the highest coffee-growing elevations in all of Ethiopia. Here, high altitude and lower temperatures mean that coffee cherries ripen more slowly than is typical, resulting in excellent cup profiles that are sweet, bright, and sought-after. In fact, nearly everything about the coffee we are sharing with you today took place at a slower pace than we would typically expect, from its time spent on the tree to its extended stay at the Yaye washing station, one of the highest washing stations in the world. Yaye processes coffee from smallholders throughout Arbegona, and this lot in particular is one of the loveliest representations of its unique terroir to date. TRUST THE PROCESS | During harvest, ripe coffee cherries are handpicked by over 300 farmers across Arbegona and delivered daily to Yaye. They are meticulously hand-sorted before being packed into polyurethane tanks and sealed without oxygen. The cherries are left to ferment at a controlled temperature for around seven days, during which time carbon dioxide is allowed to escape through small valves in the tanks. After fermentation, the coffee cherries are washed with fresh river water and then quickly dried in mechanical dryers until they reach 35% moisture content. Finally, they are spread out on African raised beds to dry in the sun for 24-30 days, until 12% moisture content is achieved. TAKE A SIP | As you may know, it's been a really challenging year for Ethiopian coffee. Shipping disruptions have caused huge lags in trans-Atlantic transit time, and many coffees finally finding their way to America haven't held up well as a result. That's partially why we're so impressed with this year's lots from Yaye (you'll be seeing more of them on our menu soon!) - because they stood up to those longer shipping times and still taste lovely on the cupping table. Quite floral and very fruity, this coffee brings all of the fun without any of the funk. Subtle tropical fruits, like grilled pineapple and mango, are readily apparent. A dense sweetness, like dark honey, joins forces with that characteristic vibrant acidity to give us a new note, like lemon candy. ___________________________________________________________________________ **Origin |**Arbegona, Chericho, Sidama, Ethiopia Washing Station | Yaye Process | Natural Variety | Landrace and JARC selections Elevation | 1950-2230 masl