Ethiopian Yirgacheffe


  • Medium Roast
  • Bright Acidity
  • Soft Notes of Dark Chocolate, Intense Sweetness of Red Berries with Herbal and Black Tea Notes and a Clean Finish

As the birthplace of coffee, Yirgacheffe produces beans that are often considered the gold standard for all coffees. The exotic tastes of the harvests from the highlands of Ethiopia are complex, intense, and preferred by many coffee connoisseurs.

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Ethiopian Yirgacheffe


We roast our Ethiopian Yirgacheffe coffee to a medium-light roast at 423 degrees, just past the first crack. This produces a bean that upon first taste is very citrus forward, evolving to an intense red berry like sweetness as it spreads across the tongue, delicate herbal tea notes throughout the cup, finishing a whisper of dark chocolate.

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