Ethiopia Yirgacheffe Kebede Wako

Slightly funky with vibrant acidity and sweetness, distinct spice notes, juicy mouthfeel and a clean lingering aftertaste.

Blue’s has included a coffee from the Yirgacheffe region in its lineup for many years, and we’ve found another real gem from the 2025 harvest.

‘Ethiopian heirloom’

Ethiopia, the birthplace of coffee culture.

Coffee farmer Kebede Wako’s farm is located opposite Danche Hill, an area in the Yirgacheffe region known for its high-quality coffee. Kebede Wako runs his 16.45-hectare farm with the help of his two wives and eldest son, Birhanu. The farm produces approximately 22.7 tons of coffee. Kebede is a second-generation farmer; his family has been growing coffee in Chelbesa, Gedeb since 2000. In 2018, they received their export license, allowing them to sell directly to international buyers and achieve better margins. After selling his coffee on the international market himself for two years, Kebede found that handling the entire export process independently was too much to manage. This year, he joined ‘Operation Cherry Red’ (OCR) through our sourcing partner Trabocca.

Through OCR, Trabocca works directly with a number of smallholder coffee farmers in Ethiopia. This ensures that farmers receive a fair price for their high-quality coffees. Producers who can manage their own exports through this program can earn up to approximately 70% of the FOB price—a substantial increase compared with traditional sales through cooperatives, which often yield only about 30%. Kebede’s greatest wish is to have a truck of his own to handle transportation and shade cloths to cover the drying beds.

For Blue’s, this is a unique opportunity to buy exceptional coffee directly from smallholders and help create a truly impactful, transparent, and traceable coffee supply chain.

Coffee beans from the Yirgacheffe region are considered the best coffee from southern Ethiopia. Because the farms are located at high elevations, the beans qualify as ‘Strictly High Grown’ (SHG) / ‘Strictly Hard Bean’ (SHB). The high elevation slows the growing process, giving the beans extra time to develop their most refined flavors. Kebede employs seasonal workers on his farm to hand-pick the ripe coffee cherries. The cherries are then dried on 130 raised beds for 15–21 days and turned six times a day to ensure even drying. The beds are covered during rain or cold nights. This bean from the 2025 harvest has a cupping score of no less than 87.75 and is highly recommended for its complex, fruity flavor.

Country: Ethiopia Region: Yirgacheffe, Chelbesa, Gedeb Elevation: 2,010–2,060 meters above sea level Processing: natural Flavor: complex, strawberry, mango, kombucha, cardamom, black tea