Yaye is a brand new milling site in Sidama, operated in partnership between its owner, Mr. Faysel Abdosh, and the Catalyst Trade team (our friends and sourcing partners).
Yaye is located in the district of Arbegona — it hosts some of the highest coffee elevations in the country. This is strikingly apparent in this coffee's tiny seeds. The slow maturation from that high elevation and cooler climate add a huge amount of dense peaberries to the harvest, creating even more complexity in the cup.
But the most impactful step in the coffee's journey is fermentation. Catalyst has honed in on really nuanced, on-site techniques that help to amplify and sweeten an already sparking, floral Ethiopian profile. At Yaye they spontaneously fermented the coffee, much like a lambic-style old world ale. The seeds get exposed to the full scope of wild yeasts & microbes off the Ethiopian air, which amplify fermentation and boost the coffee's natural flavor.