Dinkinesh: Yukro, Jimma, Ethiopia

Dinkinesh: Yukro comes from 579 smallholder farmers in the Wanja Kersa community of Agaro, Western Oromia, grown at 1,800–2,200 meters on small plots shaded by maize and false banana. Washed at the Yukro station with mechanical depulping followed by overnight soaking and 6–8 days of slow drying on raised beds, this processing creates exceptional clarity. The cup is floral and expressive—blueberry, lemonade, peach, stone fruit, and honeyed sweetness with a silky, tea-like body that continues to deepen over weeks, revealing soft spice and a graceful finish. Agaro coffees are known for opening slowly after arrival, gaining complexity and sweetness over months, making this a rewarding choice for patient coffee drinkers.