About the coffee

Ethiopia is known as the birthplace of coffee! All beans are said to have originated from there and the only place where coffee grew natively. It is now the country’s biggest export, shipping out over 8 million 60kg bags of green beans a year. With its unique characteristics and flavours, Ethiopia produces some of the most exceptional Arabica coffee in the world.

This Grade 1 Natural Yirgacheffe coffee is grown under Cordia Africana trees in red brown fertile soil of the South Central, Chelbessa, Gedeb region of the country. The region has many growers and who will take their harvests to the Chelbessa washing station to have the beans processed.

The coffee beans are fermented for three days then dried for just under 20 days before testing and bagging. This coffee has been processed, transported and warehoused to the highest standard by our import partners.  

Coffee origin and summary information

REGION - South Ethopia, Chelbessa

ALTITUDE - 2000 m.a.s.l.

PREPARATION - Washed

VARIETY - Kumie, Diga

Cupping and tasting notes

Master roaster's assessment

This particular type is a standard specialty quality coffee. It is dry-processed, meaning the beans are patio-dried while they are still in the cherry. Since the coffees are dried in contact with the sweet mucilage, the coffee's cup profile will be heavy in body, sweet, smooth, and complex. The 17/18 screen size has a more consistent flavour without the pungent fruit notes that can turn up in smaller screen sized beans, which is an indication of varying bean maturity.

Our Master roaster says this is his favourite bean to roast:

“Roasting these beans requires a more gentle approach to get the best out of the beans and realise those delicate floral flavours and citrus notes” - David  

Target Roast Profile

Charge Temp: 210
Roast Duration: 10-11 mins
First Crack: 10mins / 208c
Drop Temp: Between 210c and 220c
Airflow: Increased at turning point, end of drying phase, first crack