Yippie Yaye
€97,00 incl. VAT
Taste Profile
Lychee, mango, strawberry and dulce de leche.
Additional information
| Variety | Heirloom |
|---|---|
| Processing | Anaerobic natural |
| Country | Ethiopia |
| Region | Sidamo, Arbegona |
| Farmer | Faysel Yonis Abdosh |
| Altitude | 1.900 - 2.300 masl |
Yippie Yaye
Sitting at 2,230m above sea level, Yaye produces exceptional washed, natural and special preparation lots. Built in 2021, the washing station is one of Testi’s premium sites, meaning it only accepts the highest quality cherry, and farmers receive added payments for those lots. Premium sites are selected for their regional characteristics (Yaye, for example, was built next to the Gelana River), as these can streamline processing and guarantee they only receive cherry from local farmers who grow coffee under exceptionally prodigious conditions.
During harvest, freshly picked coffee cherry is delivered daily by some 300 independent outgrowers from the kebeles surrounding the nearby Tulecha mountain. The majority of the families that contribute to this lot farm organically on tiny plots of land, which average just one hectare in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,995–2,230m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.
About the Sidamo Coffee Station
Historically, Sidamo refers to a wide geographical region encompassing much of central-south Ethiopia, that is well known for producing exceptional natural and washed coffees. The region is located in Ethiopia’s South East Coffee Zone, and includes renowned coffee-producing localities such as Yirgacheffe, Kochere, West Arsi, Bensa and Guji. Sidamo extends across the states of Oromia and the Southern Nations, Nationalities, and People’s Region (SNNPR), two of eleven ethnically-based regional states of Ethiopia. After a 2019 Referendum, some of the territories that fall under the the Sidamo coffee region have separated from the SNNPR and become the autonomous Sidamo regional state.
Coffees that are grown and processed in Sidamo showcase an extremely diverse range of flavour profiles, and are noted for their intensely fruit-forward, tea-like, floral and complex character that is sought after worldwide. It is widely accepted that the coffee species, Arabica, originated in the lush forests of southern forests of Ethiopia and hence growing conditions in this area are perfectly suited for producing exquisite coffees.
Testi Trading PLC is a family-owned company embedded at the origin to supply the specialty coffee industry with high-quality coffee beans. Mr. Faysel together with his family established Testi Trading PLC in 2009. The name ‘Testi’ means joy or Happiness in the Harrari language (it is also the name of Faysel’s middle son).
Testi coffee is focusing on quality and long-term relationships, as well as maximizing the potential of Ethiopian Coffee. Their focus is to work with their supply chain of smallholder farms to improve their livelihoods and living conditions. Testi coffee independently own 3 farms and twenty washing stations in all specialty coffee growing regions.
Processing Details – Anaerobic Natural
First, cherries immersed and floated in the water tanks to remove the low density coffees and cherries were closed in air tight and in a fully sealed and controlled fermentation tank. The tanks regulated by valves to ensure no oxygen can seep throughout the fermentation process. The fermentation occurred for 7 days until the pH level dropped to 3.8 to get the desired profile of winey, dry fruit, juicy, fruity flavors, rich floral. Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain constant temperature between 15 and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was homogenized by rotating or moving the tanks.
At the end of the seventh day, the fermentation suspended by taking out the cherries from the tanks.
On day one, quick drying applied until the coffee humidity drops to 35%. Cherries were dried for 30 days under shade net on African beds. Once the drying period completed and the humidity decreased to 12%, cherries collected and stored in a conducive warehouse for four weeks of resting time.
Credit: Plot coffee
Our coffee is treated with care
Meticulous Quality
We hope to provide our customers with the best and therefore pay close attention to all factors affecting the quality of our coffee. These include cultivar, growing altitude, climate, soil chemistry, harvesting and processing conditions, drying method, storage conditions, transportation, roasting conditions, grind size, brewing water and brewing recipes.
Highly Curated
Each one of our coffees is carefully selected by our roasting team. Before we buy in bulk, we go through many samples from different specialty coffee estates. Often times we are working with the most renowned coffee producers in the world.
Small Batch Roasting
All our coffee is roasted in our Roastery in Westbahnstraße 13, in Vienna. We roast small batches (10kg max) because we have better control over all the parameters that impact the flavour profile and can therefore better guarantee consistency.
Ethically Sourced
We ensure traceability for all our coffees. Our house Espresso from Nicaragua is directly traded without any middle-men and when we go through a wholesaler, complete transparency is a must. We want to provide our customers with the ability to know where their coffee comes from down to the name of each farmer.
