Ethiopia Yirgacheffe coffee beans are picked by hand in a tedious process; numerous visits per tree are needed each year because coffee cherries don’t all ripen at the same time. In fact, it’s possible for a single branch of a coffee tree to bear blossoms, green fruit, and ripe cherries simultaneously.

Ethiopian Yirgacheffe is a washed coffee. First, the outer layers of skin and fruity pulp are removed, after which they are soaked in fermentation tanks up to 72 hours. Beans treated with this "wet" method generally have a higher acidity, a cleaner winey or floral flavor, and a fuller body than dry-processed beans.

Cupping Notes:

Ethiopian Yirgacheffe, a typical coffee from the Yirgacheffe area of Sidama, exhibits distinct lemon and red berry flavors leading to a tea-like finish with hints of jasmine and bergamot.

Varietal: Local Heirloom Types