Yukro comes to us from the Agaro region of Western Ethiopia, bringing with it a juicy and refreshing tartness like currants, both red and black. While the original Yukro Multipurpose Cooperative was established in 1977, the Yukro we know and love today didn’t find its way to market until just ten years ago, after USAID’s Technoserve project vested this region—once known for less-than-stellar Grade 5 sundried naturals—with
brand-new processing equipment, allowing their coffee to showcase its unique character and improve the lives of those growing it in the process.

Yukro operates under the leadership of the Kata Muduga cooperative union, whose continued investment in the coops that it leads makes possible some of the most delicious and coveted coffees in the world. Thanks to Technoserve’s initial investment and the stellar leadership of Yukro and Kata Muduga, Yukro’s processing is immaculate, leading to an incredible showcase of the coffee’s natural potential year after year for a ridiculously long time off harvest. The secret? After Penagos processing equipment mechanically removes most of the fruit and mucilage from the seeds, they soak overnight in fiberglass tanks, allowing any remaining
sugars to be fully removed from their surface so that the coffees are perfectly clean by the time they hit the drying beds for the eight-plus days they’ll need to dry. Yukro has the good habit of managing the initial 24-48 hours of this stage under a shaded canopy to protect the soaking-wet parchment from direct sunlight, preventing parchment cracking and thereby protecting the beans once they do move into the sun.

Yukro not only starts the season stellar, it actually continues to open up and give even more over time, sometimes peaking in perfection at ten to twelve months off harvest and lasting long after that. It's a gorgeous coffee that we're honored to roast and share with y'all.