Yirgacheffe is a small part of the Sidama region, located in southern Ethiopia. This area is widely considered the birthplace of coffee. Arabica beans grow best in areas that have a similar climate to Ethiopia: tropical, mountainous, with moderate wet and dry seasons. The ancient heirloom varietals used in Yirgacheffe gives us a taste of the flavor profile that historical coffee connoisseurs fell in love with, leading to the coffee bean spreading across the globe.
Yirgacheffe is a highly complex bean with flavor notes that vary season to season. We use a light-medium roast with our Yirgacheffe beans; while still delicious when roasted to full medium or darker, much of the subtlety of flavor is lost.
This offering is processed using the washed method, wherein the skin and pulp of the coffee fruit is removed after harvesting. The beans are soaked in water for 24–72 hours and then dried. This results in a brighter, clean taste with more acidity.