Ethiopia Yukro Lot 4: Sample Coffee Roasters

Ethiopia
Yukro
Lot 4

We find flavours of blood orange, fanta, tropical fruit

Body Acidity

Much like other coffees we have featured from the Jimma region, such as Duromina, the farmers contributing to Yukro Co-operative originally produced only natural and honey processed coffees, often as their primary income crop. These farmers faced low and unpredictable crops from their coffee trees and earned low prices due to the poor quality of their coffee.

Challenges such as these make it difficult for them to escape poverty, despite the work they put into their coffee harvests.

Technoserve, a non-government organisation, have been working in East Africa to bring farmers the right training, processing facilities and services, needed can grow coffee for the specialty market and significantly boost their incomes.

A school under construction, funded by the premiums paid through specialty coffee

These higher coffee earnings can then be invested in greater food production, diversifying income sources, and expand coffee production – which in turn pays for improved housing, healthcare and education for their families.

Read more about Technoserve’s Coffee Initiative

Yukro co-operative was originally formed in 1977, in the village of Wanja Qarsa, in the Gera District of Jimma. Today, they are part of the Kata Mudaga Union, which was established in August 2016 and includes more than 17,000 small-scale farmers.

You can also read more about Yukro in this blog post from Coffee Collective

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Keta Muduga and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Yukro Co Operative
Country: Ethiopia
Region: Agaro
Altitude: 2000m above sea level
Varietals: Ethiopian Heirloom
Process: Washed
Body: Light
Acidity: Medium
Tasting notes: Blood orange, fanta, tropical fruit
Roast style: Omni

Varietals

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.