Ethiopia Yirgacheffe Coffee

Why this coffee matters

Yirgacheffe is Ethiopia’s most celebrated coffee region, known globally for producing some of the cleanest, most aromatic cups in specialty coffee. High elevations, heirloom varieties, and meticulous washed processing create a profile that is bright, floral, and tea-like — a benchmark for East African coffees.

Smallholder farmers in Yirgacheffe hand-pick ripe cherries and deliver them to local washing stations, where careful fermentation and drying unlock the region’s signature notes of citrus zest, jasmine, and stone fruit. For drinkers seeking a refined, aromatic single-origin experience, this Yirgacheffe offering represents Ethiopia at its best.

Origin & Processing

• Region: Yirgacheffe, Gedeo Zone, southern Ethiopia
• Elevation: 1,800–2,100 m asl
• Varietals: Ethiopian Heirloom (mixed landraces)
• Process: Fully washed; dried on raised African beds
• Recommended Roast: Medium (to highlight citrus brightness, floral aromatics, and a clean, tea-like finish)

Ripe cherries are hand-sorted by smallholder families and delivered to local washing stations. After pulping, the coffee undergoes 36–48 hours of fermentation, followed by intensive washing in clean spring water. The parchment is then dried on raised beds for 10–14 days under careful rotation. This method preserves clarity, sweetness, and delicate florals — the hallmarks of washed Yirgacheffe.

Sustainability & Craft

Yirgacheffe’s coffee is grown by thousands of smallholder farmers, each tending tiny garden-style plots intercropped with bananas, maize, and native forest shade. Many farms rely on traditional, chemical-free agricultural practices passed down for generations.

Spectra Coffee partners with trusted Ethiopian exporters who ensure traceability, fair premiums, and dedicated support for producers and washing stations. We roast this Yirgacheffe in small batches in the United States, preserving its aromatics, clarity, and naturally bright character.

Cup Experience

Expect a clean, elegant cup with layered sweetness and refreshing acidity. Bright citrus, fragrant jasmine, and stone fruit notes develop into a smooth, tea-like finish. The medium body and sparkling clarity make this coffee ideal for pour-over, drip, or manual brews where its complexity can shine.

For drinkers who appreciate refined, floral East African profiles, this Yirgacheffe offers a quintessential Ethiopian experience.

Cup Profile

• Aroma: Jasmine, citrus zest
• Taste: Lemon, peach, sweet florals, light honey
• Body: Light–medium
• Acidity: Bright, lively
• Finish: Clean, tea-like, floral

Brew Tips

• Cone Drip (V60/Chemex): Medium-fine grind • 1:16 ratio • 92–95 °C. Highlights citrus and floral aromatics with maximum clarity.
• Flat Basket Drip (Auto): Medium grind — balanced sweetness and gentle florals.
• French Press: Coarse grind • 1:15 • 4 minutes. Produces a fuller, sweet cup with softer acidity.
• Pump Espresso: Fine grind • 1:2 • ~26–29 seconds. Delicate shots with citrus and floral brightness — best for straight espresso or Americanos.
• Stovetop/Moka: Medium-fine grind — bright, sweet, aromatic.
• Turkish: Ultra-fine — syrupy with intensified floral sweetness.
• Whole Bean: Grind fresh immediately before brewing for peak flavour.

FAQ

• What makes Yirgacheffe coffee unique?
  High elevation, heirloom varietals, and meticulous washed processing create a floral, citrusy profile with exceptional clarity.
• Is this coffee single origin?
  Yes. It comes exclusively from smallholder farms in the Yirgacheffe region of Ethiopia.
• How fresh is my coffee?
  Roasted weekly in small batches in the United States and shipped immediately for maximum freshness.