Yirgacheffe
Heirloom
Washed
Region: Yirgacheffe, Gedeo Zone, Ethiopia
Varietal: Ethiopian heirloom (Kurmue, Dega, Wolisho)
Altitude: 1,800–2,200 masl
Processing: Washed, raised African-bed dried
Harvest: Nov 2025–Jan 2026
Acidity: Bright
Body: Light
A washed Grade 1 from the Gedeo highlands. Heirloom selections grown on fertile red-brown clay under native enset, albizia, and acacia shade. Cherries hand-sorted at intake, disc-pulped, fermented under water for 36–48 hours, then dried on raised beds for 6–7 days.
Tasting Notes: Jasmine, Honeysuckle, Lemon, Melon, Rose
Hips, Black Tea
Brewing Recommendations:
Pour-over: 1:16 to 1:17 ratio, 3:00 to 3:30 total time, medium-fine grind. This method is widely considered the optimal expression for washed Yirgacheffe profiles.
Drip (batch / automatic): 1:17 ratio, 5:00 to 6:00 contact time, medium grind, SCA-certified brewer recommended to preserve clarity.
Immersion (French press): 1:15 ratio, 4:00 steep, coarse grind (this method softens the lot’s floral high notes)
Immersion (AeroPress): 1:14 to 1:15 ratio, 1:30 to 2:00, medium-fine grind.
Espresso: 1:2.5 to 1:3 ratio, 25 to 30 seconds extraction.
Cold brew: 1:8 concentrate ratio, 14 to 18 hours steep, coarse grind
Lot #:
YRG01W–25
Yirgacheffe
Heirloom
Washed
Region: Yirgacheffe, Gedeo Zone, Ethiopia
Varietal: Ethiopian heirloom (Kurmue, Dega, Wolisho)
Altitude: 1,800–2,200 masl
Processing: Washed, raised African-bed dried
Harvest: Nov 2025–Jan 2026
Acidity: Bright
Body: Light
A washed Grade 1 from the Gedeo highlands. Heirloom selections grown on fertile red-brown clay under native enset, albizia, and acacia shade. Cherries hand-sorted at intake, disc-pulped, fermented under water for 36–48 hours, then dried on raised beds for 6–7 days.
Tasting Notes: Jasmine, Honeysuckle, Lemon, Melon, Rose
Hips, Black Tea
Brewing Recommendations:
Pour-over: 1:16 to 1:17 ratio, 3:00 to 3:30 total time, medium-fine grind. This method is widely considered the optimal expression for washed Yirgacheffe profiles.
Drip (batch / automatic): 1:17 ratio, 5:00 to 6:00 contact time, medium grind, SCA-certified brewer recommended to preserve clarity.
Immersion (French press): 1:15 ratio, 4:00 steep, coarse grind (this method softens the lot’s floral high notes)
Immersion (AeroPress): 1:14 to 1:15 ratio, 1:30 to 2:00, medium-fine grind.
Espresso: 1:2.5 to 1:3 ratio, 25 to 30 seconds extraction.
Cold brew: 1:8 concentrate ratio, 14 to 18 hours steep, coarse grind
Lot #:
YRG01W–25