Ethiopian Yirgacheffe Coffee

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Ethiopia Yirgacheffe Aricha - Washed ProcessWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. - Medium Roast TASTING NOTESTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Lemon | Floral | Tropical Fruit Grown in Ethiopia's legendary Yirgacheffe region at 1,900-2,150 meters. This washed coffee delivers bright lemon citrus and delicate floral notes with tropical fruit complexity. Washed processing strips away the fruit before drying—creating clean, crisp flavors instead of the heavy jammy sweetness of natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. Perfect for pour over brewing, with vibrant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., light bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and a tea-like finish that wakes up your palate. What makes this Yirgacheffe coffee special: Washed processing—where the fruit is removed before drying—creates the clean, crisp cup Yirgacheffe washed coffees are famous for. Grown at 1,900-2,150 meters in Aricha Woreda, these beans develop intense floral and citrus complexity from extreme altitude and volcanic soil. Sourced from the Adorsi washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. representing 800+ smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers, this lot delivers the lemon brightness and jasmine notes that make Yirgacheffe one of the world's most sought-after coffee origins. Why Medium Roast for Single Origins? We roast all single origins to a medium profile to preserve the unique characteristics of each origin. Medium roast lets you taste what makes Yirgacheffe different from Sidama or Guji—the soil, altitude, and processing methods all come through. If you want darker roasts, check out our espresso blends and dark roast blends designed for bold, roasty flavor. ✓ Pour over champion: Bright acidity and delicate floral notes shine beautifully in manual brewing—this is where Yirgacheffe shows off its legendary complexity. ✓ Extreme altitude intensity: Grown at 1,900-2,150 meters where high elevation creates vibrant acidity and clean fruit flavors—lemon, jasmine, and tropical notes that wake up your palate. ✓ Fresh-roasted and shipped within 48 hours. No sitting on shelves for months. Just quality beans delivered at peak flavor. Best Brew Methods Pour Over, Drip, Aeropress Origin Yirgacheff