Tastes Like: Limeade, Fuji Apple, Melon and White Chocolate

Yukro is a coffee we come back to year after year. This is our third season in a row roasting Yukro and we couldn't be more excited. Yukro comes to us from the Agaro region of Western Ethiopia, bringing with it a juicy and refreshing tartness like currants, both red and black. While the original Yukro Multipurpose Cooperative was established in 1977, the Yukro we know and love today didn’t find its way to market until just ten years ago, after USAID’s Technoserve project vested this region—once known for less-than-stellar Grade 5 sundried naturals—with brand-new processing equipment, allowing their coffee to showcase its unique character and improve the lives of those growing it in the process. Yukro operates under the leadership of the Kata Muduga cooperative union, whose continued investment in the coops that it leads makes possible some of the most delicious and coveted coffees in the world.

Remarkably, Yukro not only starts the season stellar, it actually continues to open up and give even more over time, sometimes peaking in perfection at ten to twelve months off harvest and lasting long after that. For us, we are roasting this coffee about 6 months after it arrived in the US and about 8 months after harvest, meaning we are heading into peak flavor for this coffee.