Ethiopia Yirgacheffe

TASTING NOTES:

Apricot, citrus, butterscotch, lily

ROAST:

Light

COFFEE PROFILE:

Sourced from the Birhanu Tebeko and Neja Fadil washing stations in Yirgacheffe, this fully washed coffee showcases the dedication of smallholder farmers. They nurture a variety of heirloom beans at high altitudes between 1,900 and 2,000 meters, ensuring a unique and exceptional coffee experience.

History of Coffee in Ethiopia

Ethiopia Yirgacheffe Fully Washed coffee exemplifies the pinnacle of Ethiopian coffee cultivation. Sourced from the renowned Yirgacheffe region, this fully washed coffee delivers the characteristic bright acidity, floral aromatics, and citrus notes that coffee connoisseurs prize. The meticulous washing process enhances its clean cup profile, revealing complex flavour nuances that reflect the region's unique terroir and centuries-old coffee heritage.

Ethiopia’s connection to coffee is ancient, yet coffee farming is a relatively recent development. By the late 9th Century, coffee was cultivated primarily as food, with brewing techniques emerging later in the Arab world. Even as Ethiopia began exporting coffee in the late 1800s, the beans were mostly gathered from wild plants rather than farmed. A century ago, plantations were rare, especially outside Harar, while the famous “Kaffa” coffee was still harvested from untamed forests. As William Ukers noted in 1935, these vast wild coffee forests offered an almost limitless supply with minimal labor, highlighting Ethiopia’s unique coffee heritage.