Fruity & Floral Single Origin Light Roast

The Coffee

This Single Origin Light Roast from Ethiopia’s Yirgacheffe region comes from the Kochere washing station. Known for vibrant tasting coffees, these beans show Ethiopia’s tradition of washed coffees, highlighting bright, fruity and floral elements. In the cup, you’ll taste berries, mandarin, and hibiscus notes, creating a refreshing and nuanced cup of coffee.

About the Origin

Ethiopia, the birthplace of coffee, grows more varieties than any other country. Many still grow wild in uncultivated ‘coffee forests’. All Ethiopian coffee is Arabica, with more than 150 cultivated varieties. Normally described as heirloom varietals, these coffees are still being researched and identified.

About 95% of Ethiopian coffee is grown by smallholder farmers. In Sidama and Yirgacheffe regions, plants thrive at high elevations, often above 7,000 feet. High elevations are known to produce dense coffee beans with intense acidity and floral aromatics. This Grade 2 washed Single Origin Light Roast reflects the region’s reputation for quality. Ethiopia grades beans by cup quality and defect count, not size. Only Grade 1 and Grade 2 reach specialty grade, ensuring every cup is clean, complex, and memorable.

Brewing Recipes

Check here for different ways for brewing!

Pour Over

Pour over brewing involves slowly pouring hot water over coffee grounds in a filter. Thinner filters than the Chemex create more body while still showing the coffee’s subtle nuances. The controlled pour highlights clarity and complexity.

Recipe

• 16g coffee ground on #7 (Baratza Vario)
• 280 ml water at 200°F

Steps

1. Pour 60 ml water to saturate the grounds, then wait 20 seconds.
2. Pour the remaining water steadily, starting from the center and circling outward.
3. Stir lightly for even extraction.

Chemex

The Chemex is a pour-over brewer with a glass carafe and thick paper filters. It slows extraction, giving body over clarity and brightness. The result is a refined cup with satisfying depth, a clean finish, and a balanced profile.

Recipe

• 32g medium-coarse coffee (#6 Baratza Vario)
• 500 ml water at 200°F

Steps

1. Pour 80 ml water to saturate the grounds and bloom for 15 seconds.
2. From the center, slowly pour the remaining 420 ml in a steady spiral.
3. Stir gently to ensure even extraction.

Single Origin

Single origin coffee means the coffee comes from one farm, cooperative, or region within a country. Unlike blends, it shows the unique flavors shaped by terroir – soil, altitude, and farming practices. Each cup tells a story of its origin—from fruity, floral Ethiopian lots to chocolatey Guatemalan coffees.

Light Roast

Light roast coffee is roasted briefly to keep natural flavors and highlight origin character. It often has bright acidity, lighter body, and notes of citrus, berries, florals, or honey sweetness.

This roast style works best for single origin coffees, where the goal is to showcase the bean itself. A Single Origin Light Roast brings clarity, vibrancy, and delicate aromatics that reflect the farm and region. The light roast preserves freshness and complexity, giving a lively, nuanced cup that feels refreshing and memorable.

Flavor Note

Fruity & Floral Coffee

Fruity and floral coffee offers a vibrant and aromatic cup, with flavor notes ranging from berries, citrus, stone fruit, or tropical fruit to delicate floral tones like jasmine, rose, or lavender. Often found in single origin light roast or high-altitude coffees, this profile highlights bright acidity, natural sweetness, and an elegant fragrance. Fruity and floral coffees showcase the unique terroir of their origin, delivering a refreshing, complex, and memorable tasting experience.

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