Ethiopian Natural Yirgacheffe shows a characteristic brightness in the cup due to the distinctive red tint in the silty, loan clay soil. Its slightly bright red fruit fragrance hints of citrus, berry, peach and pineapple.

Natural  Yirgacheffe is believed to be culled from smaller holder farmers in the Gedeo region near Yiracheffe township. The area is planted with mostly Bourbon and Caturra.

Post harvest, the preparation involves careful picking of only red ripe cherries and the use of raised drying platforms covered with Hessian cloth, on which the beans are continuously turned for even drying. While most of the greater Yirgacheffe and Sidamo areas utilize a fully washed preparation, mills in the Gedeo region have introduced sundried naturals as a viable alternative in Southern Ethiopia.

EGION:        Gedeo
VARIETAL:   Bourbon and Caturra
FARM:         Various
ALTITUDE:  1950 - 2300 Meters
FARMER:     Various
ROAST:       Light
NOTES:       Ethiopian Exchange

* 'Oscar', Good Food Award (2012)
*  Roaster of the Year (Roast Magazine 2009)
*  World’s Best Espresso (at World Championships, Tokyo 2007)
*  Golden Cup (For Excellence in Coffee Brewing)
*  Best Coffee and Coffee House (Daily Bulletin)
*  Small Business of the Year (IVEDC)
*  United States Barista Champion (Heather Perry 2003 and 2007)