Our Ethiopia Yirgacheffe is a fully washed coffee bean sourced from various small estates in the town of Yirgacheffe in the Sidama region of Ethiopia. These beans are grown at high altitudes between 1700-2200 masl and harvested between November and January. The coffee is made up of JARC varieties and local landraces, resulting in a Grade 1 quality. With a cupping score of 86, this coffee boasts notes of citrus fruit, apple, lemongrass, and black tea. Enjoy the bright and complex flavours of this exceptional Ethiopian coffee.
Use & Applications
Filter Brewing: Ideal for clean, delicate cups with vibrant florals, citrus brightness and tea-like clarity.
Espresso: Produces a refined espresso with bright acidity, honey sweetness and elegant fruit notes.
Milk Based Drinks: Creates a smooth and balanced flat white or latte with subtle floral sweetness and creamy citrus tones.
Batch Brew and Pour Over: Excellent for showcasing the coffee’s clean washed profile, layered fruit character and crisp finish.
Coffee from Ethiopia
- While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
- The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
- Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.