Coffee Origins
Yirgacheffe
Washed, delicate and tea-like
Yirgacheffe set the standard for washed Ethiopian coffee.
Origin profile
The benchmark for washed Ethiopian coffee.
- Region
- Gedeo zone, southern Ethiopia
- Altitude
- 1,700–2,200 m
- Processing
- Mostly washed, some natural
- Harvest
- October–December
- Best for
- Pour-over, batch brew and light roasts.
Yirgacheffe set the standard for washed Ethiopian coffee. The cup is light-bodied and very clean, with a floral aroma, citrus acidity and a tea-like finish.
Thousands of small family plots on steep, shaded hillsides. Cherries reach local washing stations within hours of picking.
Flavour profile
- Washed: Jasmine, bergamot, lemon zest and peach on a bright, tea-like body. Clean, crisp finish.
- Natural: Blueberry, strawberry and tropical fruit on a juicy, light body.
Export
From Yirgacheffe to your roastery.
Every export lot goes through five stages: regional storage, overland transit, export milling, ECTA inspection, then stuffing and shipping to Djibouti. The standard lead time is 10–14 days from warehouse dispatch to loading.
See Export ServicesOther origins
Compare with the other origins.
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