This coffee has a citrus-like acidity, light body balanced by a delicious sweetness. Look out for notes of loquat, peach, black tea and marzipan. Try it with milk for a lemon tart flavour upfront, hazelnut, sour cherry and hint of blueberry on the aftertaste.
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. We work with The Royal Botanic Gardens, Kew, partners in Ethiopia, and Darwin Initiative to preserve the wild coffee forest and to produce this delicious heirloom varietal coffee with distinctive flavours.
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.
The community of Achibo Co-operative, in Ilu Babor are connected to the natural resources through a system called Participatory Forest Management which relates to the sustainable use of forest resources. They have been shown that with careful intervention, the forest produces an abundance of coffee, honey, spices and other non-timber forest products. It was shown that the success of conserving the biodiversity depends on improving the livelihoods of the local community by sustainably managing these natural resources. We began working with the communities before and during the season to provide the farmers with special training to improve their coffee harvesting and processing techniques. Through this approach, development can be simultaneously socially equitable, economically viable and environmentally sound.