We are excited to welcome Yukro back to our menu! We first fell in love with Yukro in 2012, shortly after they changed the perception of quality and flavor from Western Ethiopian coffee. The Yukro Cooperative is located in the Jimma region, just around the corner from our friends at Nano Challa. Until the past decade, this region mainly produced low-grade, dry-processed coffees. In 2010, Yukro was one of the first cooperatives in the area to install a washing station and then start preparing washed coffee. With a little support and training, it was as if a brand new region was born; one that presents dynamic, sparkling flavor and complexity unique from the rest of the world.
The Yukro Cooperative, named after the villages that the coffee is produced in, is made up of about 400 members who act as both shareholders and farmers. At the washing station, the coffee is pulped and washed using a Penagos, a machine most commonly seen in Latin America and is well known for using minimal water to process coffee. Following the wash, the coffee is soaked and then sun-dried on raised beds, where members constantly move and sort through the coffee during the drying process.
This coffee comes out of a common sense of oneness within the community. Everyone pitches in and shares responsibility with the goal of creating something special. We’ve been buying this coffee since the 2012 harvest. And, as the 2014 Good Food Award Winner, Yukro offers an elegant, beautiful complexity and notes of peach, rose, and caramel.