Ethiopia Yayu 250G
☕ filter : 30 to 50g of coffee for 300ml of water
The Yayu forest, located in southwest Ethiopia, is a coffee forest classified as a "biosphere reserve" by UNESCO since 2010. The place is unique and, it must be admitted, it is l epicenter of the coffee planet. As the largest and most extensive wild coffee forest in the world (167,021 hectares), Yayu is a treasure trove of coffee genetic resources and biodiversity, for Ethiopians and the world alike. Located in the Illubabor area in Oromia State, this area plays a key role in the conservation of the local terroir and local fauna. The site is made up of three sets: a central zone, a buffer zone and a transition zone. This zoning was carried out on the basis of research undertaken on the theme of the use and conservation of wild Arabica populations in the Ethiopian tropical forests over the past 10 years. The different zones of this forest therefore represent different management methods of the forest:
The central zone It represents the zone of greatest abundance of wild Arabica coffee trees and diversity of species in the world. Covering 27,733 hectares, it is a totally wild area and not managed by the local populations. This area therefore consists of an almost intact forest, of high conservation value for coffee and forest biodiversity. The forest is not planted but is used as a resource by the populations and as a subject for research. Today it acts as a reserve for the diversity of coffee trees but also endemic trees.
The buffer zone This is an area managed as a forest zone, covering 21,500 hectares. Unlike the central zone, the forest is exploited by the peasants for the production of coffee, spices and the production of honey in a form of semi-forest systems. The coffee plants are of wild (genetically wild) origin, but the number of shade trees and secondary vegetation is reduced by 30 to 50% in order to improve coffee production.
The transition zone This 117,000 hectare zone is not only managed in agroforestry, but in an agricultural system working to improve the livelihoods of the local community. It includes agricultural land, pastures, settlement areas, family coffee gardens, small plantations and some semi-forested coffee production areas. This coffee comes from what is called the buffer zone.
|Aromas||Nougatine, honey and lime|
|Roasting||Light - Filter|
|Coffee farmer||Cooperative Yayu|
|Altitude||1400 - 2100 m|
|Composition||100% arabica moka|
|Harvest period||November to January|