Why we picked this coffee:
Yeah, the Ethiopian Yirgacheffe is often a delicious coffee... and here it's made even better with the Natural process. This is an easy coffee to get excited about. We chose it this month because it is in strong contrast to the Brazil coffee we paired it with.
We hope those who enjoy this pair will find something they love and taste a bit of the Natural process.
Taste Profile
| Cupping Score | 84 |
| Fragrance/Aroma | Mulling spices, Twizzler, grape candy, Smarties |
| Acidity | White grape, candy-like |
| Flavor/Nuances |
Honeycrisp, , guava, peach, ground cherry, navel orange, sangria |
| Sweetness | Strawberry balanced and jammy |
| Body/Mouthfeel | Juicy, round, coating |
| Finish/Aftertaste | Mulled wine, pleasant |
Coffee Region
Origin: Ethiopia
Region: Yirgacheffe, Idido
Farm: Idido
Variety: Heirloom Ethiopian Varieties
Process Method: Natural
Altitude: 1850-1880 masl
About
Our Ethiopian coffee comes from a small place called Idido, tucked away in the Yirgacheffe region. The area is known for its deep red-brown clay soil, perfect for growing coffee.
Not too long ago, Ethiopia had a system where local farmers and co-ops had to sell their coffee through a big exchange, which kind of mixed everything up by region and quality, making it hard to tell where exactly your coffee came from. But in March 2017, things took a turn for the better. The Ethiopian government let local washing stations—that's where coffee gets cleaned and processed—sell their coffee directly. This was a game-changer. It meant the really good coffee could be separated, fetching higher prices for the farmers and giving coffee lovers a chance to taste the best of the best from Ethiopia.
Thanks to these changes, we're able to buy coffee straight from the same places every year, which is pretty cool. It also opens up the chance for us to work closely with individual farmers or small groups in the community, picking out unique batches of coffee just for you.
