Yaye Chericho from SEY Coffeeis a coffee that embodies everything that makes Ethiopian Arabica beans so fascinating – purity, delicacy, depth, and unexpected lightness. In the cup, you will find a rich range of flavors, from delicate floral notes to juicy peach and the sweetness of ripe melon. The taste is balanced, sweet, and refreshing, with delicate acidity and a long, velvety finish. The light roast enhances the natural character of the coffee, allowing the delicate fruity and floral notes to shine through and emphasizing its light structure.
This lot comes from the Yaye Chericho processing station in the Arbegona area, located in the heart of Ethiopia's Sidama region. The altitude of approximately 2,230 meters above sea level provides ideal conditions - cool nights and slow ripening give the beans their delicacy and complexity. The station processes the harvest from a group of small farmers who grow native EthiopianHeirloom varieties. Each harvest is the result ofcareful manual work—the cherries are picked only when fully ripe, floated in clean water to remove defects, and then sorted.
Processing is carried out using the washed method. After the pulp is removed, the coffee ferments under water for about 36 hours, which removes any remaining mucilage and enhances its natural freshness. It isthen dried on raised African beds for 10 to 14 days—during this time, the cherries are constantly turned so that the beans retain their uniform structure and full flavor. The result is a coffee with an incredibly clean flavor profile, combining a bright floral aroma with light fruitiness and a velvety body.
- Altitude: 2,230 meters above sea level.
- Processing station:Yaye Chericho