Ethiopia, often celebrated as the birthplace of coffee, is the largest coffee producer in Africa and a global leader in Arabica cultivation. Its deep-rooted coffee traditions, from farming to brewing, remain central to everyday life. The Ethiopian coffee ceremony, with its careful roasting, grinding, and brewing, is a treasured expression of hospitality and culture that has endured for generations.
Yirgacheffe, a small but celebrated region in southern Ethiopia, is known for producing some of the most distinctive coffees in the world. Although the area is modest in size, its altitude, microclimate, and rich soil yield exceptional beans with unique floral and citrus profiles. Most coffee in Yirgacheffe is grown on small family plots ranging from one half to one and a half hectares. Farmers often cultivate coffee under the shade of enset and banana trees, creating a naturally biodiverse environment that enhances cup quality.
This lot is both Fair Trade and Organic certified, reflecting a commitment to sustainable farming and equitable producer partnerships. Coffees from Ethiopia are graded based on the number of allowable defects in a sample. Grade 2 coffees, like this one, permit a slightly higher count of secondary imperfections than Grade 1 but still meet strict quality standards.
Cupping Notes: Stone fruit, brown sugar, floral, black tea; bright citric acidity, juicy body
Try before you stock up with a 3 or 5 pound sample!