Ethiopia
Ethiopian Yirgacheffe
- Best For
- Pour-over (V60), Chemex
- Variety
- Heirloom
- Altitude
- 1700 - 2200 MASL
- Processing
- Washed
- Community
- 13 Brew Reports
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Origami Cone Filters (100ct)
Origami Air Dripper
The Story
Yirgacheffe is where coffee's story begins—the Kaffa forests of southern Ethiopia, where Coffea arabica still grows wild. Our lot comes from washing stations in the Gedeo Zone, where thousands of garden farmers deliver hand-picked cherries from heirloom varieties that have never been formally catalogued. After 36-hour fermentation in stone tanks, beans are washed in channels fed by highland springs and dried slowly on raised beds. The result is ethereal: tea-like body, pronounced jasmine and honeysuckle florals, bright lemon acidity, and a bergamot finish that evokes Earl Grey. Certified organic by the Yirgacheffe Coffee Farmers Cooperative Union.
Roaster’s Brew Guide
Sourced from smallholder farms in the Yirgacheffe woreda of southern Ethiopia, elevation 1,750–2,200m. Wet-processed and sun-dried on raised beds.
Pour-over (V60)
15g : 250g · 1:16.7 · Medium-fine · 200°F · 3:00
Gentle pours to preserve floral delicacy
| Step | Water | Time | Notes |
|---|---|---|---|
| Bloom | 30g | 0:00 | Gentle circular pour |
| Pour 1 | 100g | 0:30 | Slow spiral from center |
| Pour 2 | 70g | 1:15 | Maintain water level |
| Pour 3 | 50g | 2:00 | Final gentle pour |
Chemex
30g : 500g · 1:16.7 · Medium-coarse · 200°F · 4:30
Chemex filter preserves the clean, tea-like character
We roast this coffee on the lighter side to let the jasmine and bergamot aromatics shine. Expect a tea-like body with bright lemon acidity that lingers into a sweet, floral finish.
