This is a Grade 1 natural, dry processed coffee grown and processed close outside of Yirgacheffe in the Gelana and Abaya areas. These surrounding districts produce coffee with a distinct flavour profile and are renowned for the growers’ attention to detail, efficiency, and rigorous attention to detail when making these coffees.

In the Gelana Abaya region of Yirgacheffe, Israel Degfa owns a privately owned community wetmill. They collect and purchase cherries from a variety of smallholders. They are aiming to improve the quality of the washing station and its preparation.

Yirgacheffe is noted for its washed coffees that are clean, flowery, and juicy, as well as “high quality” sundried coffees that have true and unique fruit and berry flavours. The region where this coffee is cultivated, in our opinion, has some of Yirgacheffe’s most nuanced and powerful coffee flavours. Small family plots of both newly planted better varietals and traditional old kinds predominate.

What’s interesting abut this coffee: we love the mix of chocolate and fruit notes in Ethiopia natural process coffees. This one has a refinement that elevates it to the top of the class. A rare treat.

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BREWING RECIPES

Chemex Pourover

40g coffee ground on 2nd notch from bottom on Baratza Vario
640g water at 200 F

Fold edge of paper filter and place in dripper.

Place dripper on a carafe. Rinse dripper and filter with hot water and discard water.

Pour ground coffee into dripper. Tap to level coffee grounds.

Set dripper and carafe on scale and tare to zero.

Start timer.

With gooseneck kettle, pour 35g hot water onto coffee making sure all coffee grounds are saturated.

Pour the next 100g water. When water level drops 1cm, pour the last 100g water.

Aim for a total brew time of 2 minutes.

Tasting notes: Intense mixed berries, jam, dark chocolate syrup finish

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Hario V60 Dripper

13g coffee ground medium (mid setting on Baratza Vario)
235g water@ 190F

Fold edge of paper filter and place in dripper.

Place dripper on a carafe. Rinse dripper and filter with hot water and discard water.

Pour ground coffee into dripper. Tap to level coffee grounds.

Set dripper and carafe on scale and tare to zero.

Start timer.

With gooseneck kettle, pour 35g hot water onto coffee making sure all coffee grounds are saturated.

Pour the next 100g water. When water level drops 1cm, pour the last 100g water.

Aim for a total brew time of 2 minutes.

Tasting notes: strawberry, orange blossom, black tea

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Espresso

20g coffee ground fine (finest setting on Baratza Vario)

Brew time: 30 seconds

Yield: 50 ml

Tasting notes: juicy strawberry, bright acidity balanced with chocolate finish