Ethiopian Yirgacheffe


Flavours of rosehip and lemon tea. Floral, with light acidity.

Our Ethiopian Yirgacheffe Coffee

Ethiopia is the primary centre of origin of the Arabica coffee plant; it has been growing wild in the forests of the Southwestern Highlands of the Kaffa and Buno districts of Ethiopia for thousands of years. As legend has it, coffee was discovered in Ethiopia in the 9th century by a goat-herder named Kaldi. He noticed that his goats became hyper after eating the cherries from the coffee tree, so he tried it himself. A monk approached Kaldi after he had consumed the cherries and took some to his monastery. The monk roasted and brewed the coffee to share with other monks. As a result, they were able to stay awake during long nights of prayer. Since then, coffee has been widely accepted as a stimulant drink.

The washed Yirgacheffe is one of the best Highland-grown coffees. It has fine acidity, body, and flavour. Many people are attracted to its delicate, floral, and tea-like characterstics.

A sweet with lush fruit-tones, including orangey citrus, blueberry, dark chocolate, apple cider, and cherry blossom.

Bean Type


Processing Method





May – July


Yirgacheffe, Ethiopia