Ethiopia

This washed Ethiopian Yirgacheffe hits all the notes expected from the region: cocao and ripe berries, with a touch of tropical tartness at the recommended medium-light (City+) roast level. Lighter roasts will lean more towards the tropical, with floral notes, while going dark will mute those flavors but pull out more chocolate notes.

Widely considered the birthplace of coffee, Yirgacheffe is a micro-region in Sidama, Ethiopia’s leading coffee-producing region. Its lush climate and mountainous topography are ideal for producing some of the finest Arabica coffees—fruity and floral, bright and balanced. The region is common for “garden coffee” production, where smallholder farmers grow coffee fruits and vegetables alongside coffee, which is their primary cash crop. Most of the coffee grown in smaller plots of land are farmed organically, though not certified as such.

Yirgacheffe’s renowned cup profile owes much to its high altitude. At higher altitudes, coffee trees must work harder to bear fruit and the cherries take longer to mature. During this extended maturation period, the coffee absorbs more flavor, resulting in a richer, more developed taste.