Ethiopia Yukro is sourced from 579 smallholder farmers in the Agaro woreda of the Jimma zone in the Oromia region. The community of Wanja Kersa farms at 1,800–2,200 MASL on small plots of 0.1–2 hectares, intercropped with false banana and maize. Fertile sandy loam soils and abundant rainfall support healthy coffee production without the need for fertilizers. At the Yukro washing station, cherries are mechanically depulped, soaked overnight, and carefully dried on raised beds for 6–8 days with frequent turning. Coffee is the main source of income for Oromo families here, who maintain ancestral customs and a lifestyle deeply tied to coffee farming.

This coffee is complex and refined across all roast levels. Light roasts highlight floral aromatics, tea-like clarity, and delicate stone fruit, with notes of jasmine, candied lemon, and honey sweetness. At medium, layers of light brown sugar, citrus, and peach deepen the sweetness while preserving the coffee’s lively character. Medium-dark roasts reveal richer tones of dark caramel and black tea, with a subtle undertone of stone fruit. In the dark profile, the cup remains elegant and composed, showcasing dark sugars and a hint of blackberry syrup. Every roast level brings its own character, making this coffee an exciting choice for pour-over or a playful expression as an espresso offering.