Our Coffees Wutete, Yayu Wild Forest Coffee, Ethiopia

Wutete, Yayu Wild Forest Coffee, Ethiopia

Flavours

Candied Lemon, Nectarine, Honeysuckle

Quality Score ? Q-grading scores coffees out of 100, with scores of 80+ classed as "Speciality". Coffee Club coffees are all 84+, amongst the top 2% of coffee in the world.

Roast ? We hand-roast our coffees in batches to develop the natural flavours and aromas - dark roasts give richer, chocolatey notes, whereas lighter roasts allow fruity, zesty flavours to come through.

Light roast

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This is a beautiful filter coffee because of its bright acidity, sweetness and a clean finish. Bright notes of lemon, nectarine, canned peach and smooth honeysuckle you’ll enjoy a lingering sweetness and juicy citrus aftertaste, perfect for the summer.

The Yayu Forest Reserve in south-west Ethiopia is one of the last and most important remaining places for the preservation of wild Arabica coffee (Coffea arabica). This largely forested landscape is also a hotspot for biodiversity, with numerous rare plants and animals. Coffee farming generates up to 70% of the cash income for over 90% of the population at Yayu. However, many farmers in the area are struggling to make sufficient income from coffee, which leads to a conversion away from forest-based farming to non-forest crops, resulting in deforestation and biodiversity loss.

In 2014 we started a collaborative project with Dr Aaron Davis (Head of Coffee Research, Royal Botanic Gardens, Kew) and partners in Ethiopia, to work with the communities at Yayu. Our aim is to increase the income for Yayu farmers, via improvements in coffee quality and by providing access to market via direct trade. Through maintaining forest-based coffee farming systems we hope to stabilize deforestation and preserve biodiversity. The project also aims to better understand how Yayu farmers can make their coffee farms more resilient in to climate change.

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