Ethiopia Yirgacheffe

We roast this coffee lighter - to illuminate its bright, zingy citrus acidity coupled with its gentle cantaloupe sweetness.

Best brewed as a filter, but can also be enjoyed as an Aeropress or Cafetiere, or even as a bright Espresso.

As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any other.  This Grade one microlot was produced at Aricha washing station in the Yirgacheffe region by a collective of some 650 local small holder producers. The combination of altitude (up to 2,200m in some areas), fertile soil, consistent precipitation, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The region of Yirgacheffe in Ethiopia is known for producing some of the world's most celebrated coffees. Produced from a mélange of heirloom coffee tree varieties and the hard work and dedication of some 650 local small holder producers, this coffee is an expression of the regions character and true nature. Heirloom coffee varietals grow wild in Ethiopia and are responsible for the beautiful, bright acidity associated with this origin. This is fully washed and sun dried processed coffee. Ripe coffees are brought to the wet mill for sorting and de-pulping, prior to allowing a 36-48 fermentation time. After fermentation has allowed for the natural removal of the remaining flesh on the cherries, the parchment beans are thoroughly washed again. After washing, the beans are placed on raised African drying beds to dry in the sun.  The beans are moved regularly to allow good airflow for optimal moisture consistency. The coffee is covered during peak hours of 12-3pm to protect it from the hot sun and covered in the evening from rainfall and excess moisture.  Once the parchment has been dried to the ideal moisture content, the parchment beans are sent to the capital of Addis Ababa for further milling, grading and intensive sorting prior to export in flavour sealing Grainpro bags.