Located in southern Ethiopia's Sidamo region, the Yirgacheffe district is so renowned that it is considered its own micro-region. Farming in Yirgacheffe remains largely traditional, with smallholder farmers intercropping coffee plants alongside other food crops. This practice not only maximizes land use but also helps sustain their families.
Most farms in Yirgacheffe are also organic by default, as farmers use little to no fertilizers or pesticides. After carefully selecting only the ripest cherries, they deliver their harvest to the Idido washing station, where the high altitude and distinct wet and dry seasons create ideal conditions for coffee processing.
What are JARC Varieties?
Ethiopian coffee varieties are categorized into two main groups: JARC or regional varieties, and local indigenous varieties. These ancestral varieties grow in very localized areas and are often referred to with the English word “heirloom.”
Indigenous varieties have evolved over time. Through generations, these plants have evolved and adapted to their environment. There are at least 130 indigenous and ancestral varieties grown in Ethiopia. This vast genetic pool results in a wide diversity of flavors among farms, and even within lots from the same farm.
In contrast, JARC varieties have been developed by the Jimma Agricultural Research Center. Designed to resist drought and disease and to be well-suited to the Ethiopian climate and soil, these varieties were created to support local agriculture robustly. Established in 1967, JARC has developed many varieties that thrive across Ethiopia today. It also provides agricultural training to help farmers learn the best cultivation methods for these new varieties.
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