Introduction to Popular Ethiopian Coffee Processing Stations: Yaye in Sidamo

YayeArbegona,Bensa,.The average altitude of the coffee-growing regions in this area is about 2,000 to 2,300 meters, with relatively low temperatures, allowing coffee to have a longer growth cycle to absorb more nutrients and accumulate more flavor compounds.Farmers commonly grow varieties such as 74110 and 74112.

2021,·(Faysel Abdosh)(Testi Trading PLC),.

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:,,.Most drying beds are equipped with sunshades above them to create conditions for slow drying.

,,,.To prevent further natural fermentation of coffee cherries, this step is usually done within 6–8 hours after harvesting.The coffee, after the fruit peel and pulp are removed, is placed in a washing tank and left to stand for 36–48 hours. Fermentation is used to break down the mucilage (pectin) attached to the coffee, and finally, the coffee beans are cleaned with clean water.The cleanliness of coffee beans is assessed based on the clarity of the water, the traction sounds made during pushing and pulling the coffee, and the residual fibers or mucilage. The cleaned beans are then placed on shaded drying beds to dry until the moisture content reaches 11%–12%, after which the dried beans are stored in warehouses.

Testi Coffee ,,.Coffee from the Yaye processing station features floral aromas, rich tropical fruit flavors, and a complex structure that supports depth.