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Ethiopia Yirgacheffe

Ethiopia Yirgacheffe - Main image
$11 $22 In stock

Category: Coffee

Grown at high altitudes in the iron-rich soils of Ethiopia’s Gedeo Zone, this coffee went through anaerobic natural processing, fermented for 120 hours in an oxygen-free environment then sundried for 15-18 days, bringing out an intense fruitiness.


We tasted strawberry jam, kiwi, rose, white grape, blueberry, honey, and sweet orange liqueur (Grand Marnier, anyone?), along with a punchy body and a sparkling Meyer lemon acidity.


🌍 Origin: Gedeo Zone, Ethiopia

⚗️ Process: Anaerobic Natural

🔬 Varietal: Heirloom

⛰ Elevation: 1,850 - 2,150 MASL

Customer Reviews (5.0 / 5 · 5 reviews)

Violet ★★★★★

The berries really come through on this one—bright, almost wine-like, and the 120-hour fermentation shows in every sip. Brewed a cup black and it was smooth enough to skip the sugar entirely. This is my new weekend morning ritual.

Robert ★★★★★

That 120-hour anaerobic fermentation gives it this deep, almost wine-like sweetness I've never tasted in another natural-process coffee. I brewed a pour-over this morning and the cup was silky with a bright, fruity acidity that lasted well past the last sip. It's become my weekend ritual.

Joseph ★★★★★

The sundried finish really comes through—there’s a clean, almost wine-like brightness that I’ve never gotten from a regular washed coffee. I’ve been brewing it in my pour-over for a week and the iron-rich soil terroir gives it a depth that keeps me coming back for another cup.

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