Yukro is produced by 579 smallholder farmers in the Wanja Kersa kebele, part of the Geera woreda in Ethiopia’s Jimma zone. Situated at elevations between 1,800 and 2,200 meters above sea level in the Agaro region of Western Ethiopia, this area experiences high rainfall throughout the growing season. Harvest typically runs from mid-October through January. At the Yukro washing station, coffee is mechanically depulped using Penagos equipment, then soaked overnight in fiberglass tanks to remove any remaining mucilage. After fermentation, the coffee is dried for 6 to 8 days on raised beds with regular turning to ensure even drying and preserve clarity in the cup.

The Yukro washing station was originally established through the USAID Technoserve project, which brought new infrastructure and processing equipment to underserved coffee-producing communities. The surrounding farms are small, ranging from 0.1 to 2 hectares, and are often intercropped with maize and false banana trees. The soil is sandy loam with excellent drainage and water retention, requiring little to no fertilizer to yield high-quality coffee. The farmers, who belong to the Oromo people and speak the Oromo language, live a lifestyle centered on agriculture, particularly coffee. While infrastructure remains limited in the region, the farming knowledge passed down through generations continues to shape the exceptional quality of Yukro’s coffees.