Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in the world.
The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which we love!
This washed process is beautifully complex with a tea-like body and notes of peach, honey and lime. It bangs.
If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can’t wait…