Ethiopia
Origin: Ethiopia
Variety: Yirgachefffe
Process: Natural
Altitude: 2100-2300
Coffee was first cultivated in Ethiopia in the 9th century. Yirgacheffe is where coffee people go when they want solid Ethiopian coffee.
Dense vegetation. Heirloom varieties that grow nowhere else on earth in quite the same way. 750 smallholders bring their cherries by hand to the Halo Beriti washing station. Hand-sorted at receiving, during drying, before bagging. Dried slow on raised beds under the Ethiopian sun.
The result: peach, blueberry, honey. Notes closer to fruit than to most coffee you've ever drunk.
Quick specs:
- Origin: Yirgacheffe, Ethiopia
- Variety: Heirloom
- Process: Natural
- Altitude: 1,900 - 2,400m
- Roast: Medium-light
- Tasting notes: Peach, blueberry, honey
- Best for: Pour over, drip, Aeropress
100% specialty arabica. Roasted to order in Miami.
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Hot or Iced Pour Over Coffe Machine
1:18 ratio (e.g. for two cups, use 28 grams of coffee/ 500 grams of watter
French Press
1:14 ratio (e.g, for two cups, use 36 grams of coffee/ 500 grams of watter