Ethiopian Yirgacheffe

Ethiopian Yirgacheffe is a floral, light-medium single-origin coffee — washed-process Heirloom varieties grown at 1,800–2,200 meters in the Gedeo Zone of southern Ethiopia. Jasmine, bergamot, malic brightness, tea-like body. A full pound per bag, hand-roasted in 25-lb small batches by master roasters with 20 years at the drum.

Tasting notes: Jasmine, bergamot, white stone fruit, honey, bright malic acidity, clean tea-like finish.

At a glance

• Origin: Ethiopia · Yirgacheffe, Gedeo Zone · smallholder cooperative
• Altitude: 1,800–2,200 meters above sea level
• Varietal: Ethiopian Heirloom (regional landrace varieties)
• Process: Washed (fully washed, sun-dried on raised African beds)
• Roast: Light-medium — tuned to preserve floral/citrus character
• Bag: 1 lb (16 oz) — about 33% more coffee than the 12 oz specialty-coffee standard
• Brew: Pour-over (V60, Kalita), Chemex. Skip French press.

The farm story: Yirgacheffe’s flavor comes from three things — Heirloom varieties that have grown wild in the Ethiopian highlands for centuries, altitude among the highest in the coffee-growing world, and meticulous washed processing that lets the coffee’s character come through unadorned. This lot comes from smallholder farmers organized into a cooperative — coffee as it was originally cultivated, at the elevation where it was originally discovered.

Brew recommendation: Pour-over (V60 or Kalita) at a 1:16 ratio, medium-fine grind. Also exceptional in a Chemex for a cleaner cup. The paper filter is part of what makes Yirgacheffe Yirgacheffe.

The Art & Science of Coffee. Roasted to order in 25-lb small batches by master roasters with 20 years at the drum. A full pound per bag — because 12 ounces was never enough.