Ethiopia
Yirgacheffe
The birthplace of coffee, and the home of floral cups
Tasting Notes
Yirgacheffe is one of specialty coffee's benchmark origins, set in the southern highlands of Ethiopia. Its coffees are known for bright, clean acidity and complex floral-fruit aromatics — jasmine and bergamot reach you first, then citrus and peach sweetness on the palate, closing with a delicate Earl Grey finish.
Our lot comes from a smallholder cooperative in the village of Kochere, Gedeo Zone, grown at 1,800–2,000 masl and washed. At that altitude the cherries ripen slowly and the beans grow denser, developing a far richer range of flavor compounds.
Why We Chose This Coffee
- 🌸 Layered florals: jasmine, bergamot, chamomile — nothing is added, these are aromatics the terroir develops on its own
- 🍊 Bright acidity: as refreshing as citrus juice, never sharp — the kind of liveliness that wakes the palate up
- 🍯 Peach sweetness: distinct peach and apricot sweetness through the middle, with a long finish
- A legendary origin: the birthplace of coffee, and the classic reference for floral, fruit-forward profiles
Brewing Recommendations
Pour-Over (Recommended)
- Grind: medium-fine (sea salt)
- Water: 90–92°C
- Ratio: 1:15
- Brew time: 2:30–3:00
A lower water temperature brings the florals forward — we suggest a three-pour pattern.
Espresso (Latte)
- Grind: fine
- Yield: 36 ml in 28 seconds
- With milk, the florals melt into the sweetness of the dairy
Keep the foam thin on a latte — a lighter texture lets the floral and fruit notes through.
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What kind of coffee are you having today?
Single-origin beans, La Marzocco espresso machine, made to order — delivered in 25 min