Some coffees you just brew. Others, you sit with. Our newest single origin — an Ethiopian Yirgacheffe from the Gedeo Zone — is firmly in the second camp. It's the kind of cup that makes you slow down, breathe in, and pay attention.
Yirgacheffe is what specialty coffee drinkers tend to picture when they think "elegant": bright florals, a delicate body, and a finish that lingers long after the cup is empty. But that signature taste doesn't come from nowhere. It comes from a very specific patch of the world, and a very specific way of growing coffee.
Where It Grows
Yirgacheffe sits in southern Ethiopia, in the highlands of the Gedeo Zone. We're talking about farms at 1,800 to 2,200 metres above sea level, perched on cool, mist-covered slopes. At that altitude, coffee cherries ripen slowly. They take their time developing sugars, acidity, and the complex aromatics that make Yirgacheffe so distinctive.
This is also the birthplace of coffee. Wild Arabica still grows in the forests here, and many of the trees on local farms are heirloom varieties — landrace cultivars passed down through generations rather than commercial hybrids. You're tasting genetics that have been refining themselves for centuries.
How It's Processed
Our lot is washed, which is the classic processing method for the region. After picking, the cherries are pulped, fermented in clean water for 36 to 48 hours, then washed thoroughly and dried on raised African beds in full sun for two weeks.
That careful washing strips away the fruit and lets the bean speak for itself. The result is what you'd expect: clean, transparent, and bright. No heavy fruit or fermented notes getting in the way of those floral aromatics.
What You'll Taste
Brew it as a pour-over or in a clever dripper. We'd skip the espresso machine for this one — Yirgacheffe deserves a method that shows off its clarity.
- Aroma: Jasmine, bergamot, a hint of fresh peach
- Acidity: Bright, lemony, structured
- Body: Light and tea-like
- Finish: Honey sweetness, long florals
The Farmers Behind the Cup
We're sourcing this lot through a cooperative of around 800 smallholder farmers, most of whom farm plots smaller than two hectares. Buying through the co-op means a more direct route from cherry to roaster, better prices going back to the producers, and a real connection to the people who made this coffee possible.
Every bag we sell helps support that chain. When you brew this Yirgacheffe at home, you're tasting the result of careful work that started long before the beans hit our roaster in Kuala Lumpur.
How to Try It
Our Ethiopian Yirgacheffe is available now as 250g whole bean and drip bags. Stocks are limited — this is a small lot. Brew it gently, share it with someone, and let it remind you why we fell in love with coffee in the first place.