Ethiopia Yirgacheffe Supernatural

Savor our Ethiopia Yirgacheffe Supernatural as a rich espresso—bursting with strawberry jam notes, delicately layered with hibiscus and apricot.

Espresso Extraction

Dose: 19.5 g (double)

Temperature: 204°F [95.55°C]

Time: 28 seconds total (3 second pre-infusion)

Out: 38 g

Our in-country partner has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia. They have been trialing anaerobic fermentation with several of their washing stations in Yirgacheffe since 2015. Uraga washing station receives cherries from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region. Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides.

Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, Uraga washing station provides training to help farmers produce better quality cherries. Training focuses on procedures for harvesting and transporting cherries. While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters alike. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure, and great coffee we enjoy today. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown without chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested, and dried using manual systems.

The supernatural processed coffees at Yirgacheffe Werka Chelchele Station begins with the picking of coffee cherries are spread onto African Drying Beds just 8–12 hours after harvest. They dry under shade for 3 days, then bask in the sun for another 19 days. This meticulous process, overseen by our station manager Ali Yasin, ensures exceptional quality while keeping the beds clear for the steady stream of fresh cherries—especially given the soaring demand for Chelchele, Sakaro, and Danche coffees.

Yirgacheffe Werka Chelchele Station is one of our largest and most vibrant washing stations, a true hub of coffee excellence in Ethiopia. Every single day, more than 705 dedicated farmers deliver their freshly harvested cherries—either directly or through trusted middlemen—as captured in this picture (1).

In Yirgacheffe, coffee is often called “Garden Coffee” because it thrives right in farmers’ backyards, grown in small plots of land that brim with care and tradition. The majority of these coffees trace back to the legendary Ethiopian Heirloom Varietals, alongside select JARC 74110 & 74112. Known for their small yet remarkably dense beans, Gedeb coffees are among the very best you can experience—whether as a bold espresso, a refreshing cold brew, or countless other brewing methods.

What makes this coffee extraordinary is its rich genetic diversity combined with soaring elevations, giving it a flavor profile so distinct that it’s sought after year after year. Thanks to the size of our station and the consistent supply of cherries from nearby farms, Chelchele proudly produces Washed, Natural, and Special Fermentation coffees.