Ethiopia Yirgacheffe Coffee

Location: Yirgacheffe, Ethiopia
Altitude: 1,700 - 2,200 masl
Varieties: Ethiopian Heirloom
Process: Washed Natural
Drying: Dried on Raised Beds
Harvest: November - January
Export: March - May

Ethiopia is widely regarded as the birthplace of coffee, and nowhere is this more evident than in the famed Yirgacheffe region. Located in the southern part of the country, within the Gedeo Zone, Yirgacheffe sits at high elevations ranging between 1,700 and 2,200 meters above sea level. These lofty altitudes, coupled with rich volcanic soils and a mild, moist climate, create ideal conditions for cultivating some of the most distinctive and celebrated coffee beans in the world. The combination of ample rainfall, warm daytime temperatures, and cooler nights allows coffee cherries to mature slowly, enhancing their sweetness and complexity.

Ethiopia Yirgacheffe coffee is vibrant with sweet and floral flavors, featuring exquisite notes of pineapple, grape, strawberry and citrus. The acidity is typically bright, balanced by a refined sweetness that can evoke hints of stone fruits or candied lemon. Many coffee connoisseurs also detect a delicate, almost silky mouthfeel, making for a truly elegant cup. Ethiopia Yirgacheffe coffee's unique flavors and aromatic complexity are a testament to Ethiopia’s storied coffee heritage and the remarkable terroir that shapes each harvest.

One of the reasons Ethiopia Yirgacheffe coffee is so renowned is its longstanding tradition of careful coffee processing. Many farmers still use the washed (wet) process method, which involves removing the coffee cherry’s pulp and fermenting the beans before drying. This meticulous approach helps to highlight the region’s bright, clean flavor profile and accentuates the nuanced floral and citrus notes prized by coffee enthusiasts. Furthermore, the predominantly smallholder farms in Yirgacheffe utilize sustainable, organic methods, often intercropping coffee trees with other plants that help maintain soil health and biodiversity.