La Cabra brings another exceptional lot from Ethiopia's Sidamo region – YAYE. This coffee captivates from the very first aroma with intense floral notes of violets and jasmine, which smoothly transition into a taste full of sweet forest fruits, dark chocolate, and a hint of red wine. It is a complex yet juicy cup that retains its freshness and purity thanks to careful processing. It works great as an espresso, but also in filtered form, where its directness and layering come to the fore.
The coffee comes from the Yaye processing station, which was founded by Testi Coffee in 2021 at an altitude of around 2,200 meters above sea level. It is one of the most modern stations in the entire project and is known for its precision and emphasis on purity. All the coffee cherries for this lot come from farmers living within a 10 km radius of the station, and only those who grow the 74158 variety – one of the varieties from the JARC research center – are purchased. This results in a flavor-consistent, extremely high-quality coffee that bears the unmistakable signature of its place of origin and the farmers themselves.
Yaye coffee is processed using the natural method, i.e. by drying the whole cherries naturally. Before this happens, however, the fruits undergo several rounds of manual sorting, during which unripe and damaged pieces are removed – on the contrary, some overripe cherries are deliberately left to add depth and fruity sweetness to the final cup. Drying takes place in the shade for more than four weeks, preserving the delicate acidity and concentrated aroma. Emphasis on hygiene throughout the process, including regular washing of equipment and hands, further reduces the risk of defects and ensures the purity of each bean. The result is a coffee that combines freshness, elegance, and a distinctive fruity structure.
- Altitude: 2,200 meters above sea level
- Producer: Testi Coffee