Landrace
Washed
Habtamu Fekadu Aga, Goro Outgrowers

Tastes Like: Honeysuckle, Citrus, Nectarine

Origin: Yirgacheffe, Ethiopia

Variety: Kurume, Dega

Producer: Habtamu Fekadu Aga

Elevation: 1,900–2,100 masl

Process:  Washed

Cup Profile

A clean washed Yirgacheffe profile built around honeysuckle aromatics, bright citrus, and nectarine-like sweetness. The cup should read floral and transparent, with a lifted acidity, light-to-medium body, and a crisp finish that reflects both the high elevation and careful washed processing.

About Habtamu Fekadu Aga

Habtamu Fekadu Aga is connected with Kuri Mountain Coffee, an Ethiopian producer/exporter operation with roots in Kuri Kebele and a focus on traceable coffees from registered outgrowers and company-managed washing sites. This coffee is listed as a Yirgacheffe lot, and related sourcing references identify Chelbesa-area outgrowers as the contributing producer group; cherry deliveries are documented through farmer receipts to preserve traceability and confirm the contributing area.

The supplied station notes describe a washing station taken over by Habtamu in 2020 and upgraded with a Penagos pulping machine in 2022 to support more uniform pulping and lot preparation. The site uses water from a deep gravel-rock well, monitors fermentation and drying through quality-control staff, and treats wastewater according to pH rather than reintroducing used processing water into the surrounding environment. Farmer support includes agronomy education, cherry collection, and, when available, interest-free advance payments prior to harvest.

Variety

Kurume and Dega are regional Ethiopian landrace varieties, commonly discussed in relation to southern coffee areas such as Yirgacheffe, Gedeo, and Guji. These names are often tied to local ecological and cultural references rather than the more globally standardized cultivar descriptions used for many Latin American varieties. In this coffee, the Kurume and Dega selection helps frame the delicate floral, citrus, and stone-fruit profile, though the final cup is also shaped heavily by elevation, cherry selection, wet-mill practice, and drying.

Processing

This lot is listed as washed. According to the supplied station notes, cherry is sorted and depulped mechanically, leaving a small amount of mucilage on the parchment before a 24-hour fermentation. The coffee is then hand-washed and dried on beds for 9–12 days, kept out of direct sunlight, turned regularly, inspected for defects, and monitored for moisture throughout drying. This style of processing is intended to emphasize clarity, defined acidity, and clean sweetness while preserving a delicate texture.