DETAILS ORIGIN: Ethiopia REGION: Yirgacheffe ELEVATION: 1900 M PROCESS: Washed | Raised Bed Sun-Dried VARIETY: Heirloom Cultivars NOTES: Apricot | Honeysuckle | Jasmine Tea | Dark Chocolate | Floral STORY This washed Yirgacheffe lot comes from the highlands of southern Ethiopia, where heirloom cultivars grow wild and flourish under the shade of native forest canopies. Yirgacheffe is one of the most storied regions in specialty coffee, known for producing some of the most aromatic and expressive coffees in the world.For generations, smallholder farmers in this region have cultivated coffee on tiny family plots, hand-selecting cherries and delivering them to local washing stations where meticulous processing preserves the region’s delicate floral character. This lot is a classic washed Yirgacheffe: vibrant, fragrant, and layered. Expect an elegant combination of honeyed florals, soft stone fruit, and tea-like structure. Notes of jasmine tea and honeysuckle lead the aromatics, followed by sweet apricot and a grounding touch of dark chocolate in the finish.Balanced, clean, and ethereal—this coffee represents Yirgacheffe at its most iconic. ORIGIN — ETHIOPIA Ethiopia is widely considered the birthplace of coffee, and nowhere is this heritage more evident than in Yirgacheffe. This region is defined by high elevations, diverse microclimates, and some of the most genetically rich coffee varieties on earth.Producers typically farm small plots, often less than a hectare, cultivating coffee alongside food crops in a forest-like ecosystem. Washing stations play a crucial role in quality, bringing together cherry from hundreds of families and applying exacting fermentation and drying standards that have shaped Yirgacheffe’s global reputation for clarity, florals, and finesse. VARIETIES — HEIRLOOM CULTIVARS This lot is composed of indigenous heirloom varieties, genetically diverse and unique to Ethiopia. These cultivars thrive at high elevations and naturally develop pronounced florals, vibrant acidity, and tea-like sweetness. Their diversity contributes to the complexity of the cup—layers of jasmine, apricot, and honeysuckle marrying with a deep, gentle sweetness. This genetic richness, combined with traditional agronomic practices, makes Ethiopian heirloom coffees some of the most expressive on the planet. PROCESS — WASHED This Yirgacheffe lot follows a traditional washed process engineered to highlight clarity and the region’s iconic floral aromatics.Ripe cherries are depulped the same day they are harvested, then fermented in tiled tanks for 36–48 hours—time dependent on temperature and altitude. After fermentation, parchment is washed thoroughly with fresh spring water and graded via channels to separate by density. The washed process in Yirgacheffe amplifies structure, acidity, and jasmine-forward aromatics, resulting in a clean, transparent cup. DRYING — RAISED-BED DRIED Drying is carried out on raised African beds, where parchment is spread thinly and turned frequently for even airflow. Shade cloth is used during the hottest hours to protect fragile aromatics and ensure slow, controlled drying. This method stabilizes sweetness, preserves floral complexity, and enhances the tea-like structure that washed Yirgacheffes are known for. ROASTING — PROBAT P25 This coffee is roasted on our Probat P25 using a moderate medium roast designed to bring out sweetness and body while retaining the delicate florals that define Yirgacheffe coffees.We track each curve through Cropster, maintaining consistency within ±2°C to ensure each batch expresses the same refined clarity. This roast level deepens the chocolate undertones and amplifies sweetness without overshadowing the apricot acidity and jasmine aromatics. ROAST LEVEL — AGTRON GOURMET SCALE Whole Bean: #65–70Roast: Moderate Medium Positioned just beyond the light spectrum, this roast emphasizes balance—preserving florals and acidity while enhancing sweetness and depth. Expect apricot brightness, floral aromatics, and a gentle dark chocolate finish. PREFERRED EXTRACTION Filter | Espresso This Yirgacheffe thrives in filter brewing, where its floral and tea-like traits shine. On espresso, it produces a sweet, syrupy shot with jasmine aromatics and a cocoa-toned finish—complex, yet approachable. Aim for balanced extraction:• Too coarse → sour, thin• Too fine → bitter, astringent• Perfect middle → florals, sweetness, clarity BREW GUIDE — ORIGAMI DRIPPER Ratio: 1:16Coffee: 25 gWater: 400 gGrind: Medium-Fine (Fellow Ode Gen 2 — Setting 3)Water Temp: 205°FTotal Time: 3:45 Steps:0:00 — Bloom 50 g0:30 — Pour to 150 g0:55 — Spiral Pour to 200 g1:20 — Spiral Pour to 250 g1:45 — Spiral Pour to 300 g2:10 — Final pour to 400 g3:45 — Drain Expect a fragrant, silky cup with jasmine aromatics, apricot sweetness, honeysuckle florals, and a soft dark chocolate finish.
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