Yirgacheffe

Cultivated and harvested in Ethiopia’s Gediyo zone, this coffee boasts sweet toffee notes and a pleasant complexity and creamy texture. Expertly hand-picked and processed, it showcases the best of Ethiopian coffee craftsmanship.

Over 1900 small holder farmers cultivate and tend to a handful of privately owned coffee trees, picking the cherries only at peak ripeness. Coffee is transported for processing at the Amederaro Konga Washing Station.

The native trees are a mix of a few "JARC" varietals, carefully selected and bred for their taste & disease prevention qualities. JARC, or Jimma Agricultural Research Centre is responsibly for the longevity and quality of Ethiopian coffees, and they use natural landrace or heirloom varietals to breed new and sustainable coffee species for production in Ethiopia.

Blends are available year-round with a smooth, balanced taste, while single-origin coffees highlight unique regional flavours and change with the seasons.

Our single origin coffees are from single estates, regions or producers. It allows a more defined and specific flavour and characteristic of coffee to shine.

After harvesting, coffee undergoes a fermentation process, which shapes its flavor.

Washed (Wet) Process: The fruit is removed early, and the beans are washed and fermented in tanks for a clean taste.

Natural (Dry) Process: Whole cherries dry in the sun for weeks, creating fruity, complex flavors.

Other Methods: Hybrid techniques like honey processing and modern yeast fermentation add unique twists.

Coffee trees come in many shapes and sizes, with characteristics adapted to the local climate, growing conditions and sometimes selectively bred in labs. These are called Varietals, and they can paint a picture of the coffee before you even taste it!

Elevation is the altitude the coffee grew at. Higher doesn’t always mean better, but denser coffees usually come from higher altitudes. Denser coffees have higher concentrations of nutrients, which affects the roasting and brewing process.

The taste or tasting notes are what we all came here for. The unique flavour profile of every coffee is exciting. We want our tasting notes to reflect the coffee but also be inclusive and easy to understand. For green coffees, we supply the sourcing partner cupping and tasting notes, but for our roasted coffees we taste them and describe them ourselves, as roasting style has a big impact on the expression of the flavours in the cup.

We rely on incredible, responsible and quality driven sourcing partners to broker coffees on our behalf in the market, and we want to honour that relationship by sharing their story and how it aligns with ours.