Ethiopia | Yirgacheffe Amederaro | Heirloom Nitrogen Natural, Opal 0926
Product details
| Management number | 253652569 | Release Date | 2026/10/24 | List Price | CA$13.60 | Model Number | 253652569 | ||
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Amederaro Washing Station
Amederaro sits in Konga village beside the Toracho River, about 6km from Yirgacheffe town, at around 2,000m. Around 1,890 smallholders deliver cherry grown in their backyards as 'garden coffee'. The station placed 7th in the inaugural Ethiopia Cup of Excellence and made the final table at the African Fine Coffees Association Taste of Harvest in 2018 and 2019.
It is operated by Primrose, Project Origin's exporting partner since 2015. Meseret Workneh and the Primrose team began experimenting with Supernatural and carbonic maceration processing alongside Project Origin in 2017, refining these lots every season.
Yirgacheffe
Yirgacheffe is perhaps the most celebrated coffee area in Ethiopia, the birthplace of Arabica. Within just 30km the Gedeo Zone climbs from 1,200m to 3,200m, creating a bio-diverse landscape where countless wild coffee varieties grow - the source of Yirgacheffe's famously complex, floral and fruit-driven cups.
Nitrogen Natural - Opal 0926
Ripe red cherries are hand sorted at 20-22 Brix (90%+ ripeness) and placed in sealed tanks flushed with nitrogen. With yeast activity, temperature and humidity controlled, the cherries undergo an extended anaerobic fermentation, then dry slowly in thick stacks over 25-30 days to build texture. Project Origin cups the lots with Primrose to curate this Signature Opal profile.
Expect a winey cup of raspberry, dark grape, red fruit and mulberry, with toffee sweetness and a twist of orange.
About the Heirloom Varieties
Ethiopia is home to the widest genetic diversity of coffee on earth. Trees grow semi-wild and naturally adapt to their surroundings, so a single lot is a field blend of many indigenous landraces - which is why Ethiopian coffees are usually listed simply as 'Heirloom'.
That diversity is what gives Yirgacheffe its layered, complex cup. Paired with nitrogen fermentation, it turns into a deep, winey fruit bomb with a thick, syrupy texture.
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