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Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)
Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)

Ethiopian Yirgacheffe Whole Bean Coffee, Single Origin Dark Roast, Washed (340 g)

Ethiopia
$23.00
Tax included.

Rich chocolate, a lift of citrus, a floral finish. Coffee from the place coffee began.

Ethiopia is the birthplace of Arabica coffee, and Yirgacheffe is its most famous region. Our beans grow between 1,700 and 2,200 metres, where cool nights slow the cherries down and build deeper flavour.

We use washed beans for a clean, smooth cup. Then we take them to a dark roast that brings chocolate forward while keeping Yirgacheffe's signature citrus and florals.

Tasting notes: dark chocolate, citrus, jasmine-like florals

The details

  • Origin: Yirgacheffe, Ethiopia
  • Process: washed
  • Altitude: 1,700 to 2,200 m
  • Bean: 100% Arabica
  • Roast: dark, small batch
  • Size: 340 g (12 oz) whole bean, bag with one way freshness valve

Why a dark roast Yirgacheffe?

Most Yirgacheffe is sold light and tangy. Ours is for people who love that famous aroma but want a fuller, smoother cup that holds up to milk, espresso and French press.

Ethically sourced

We bring in our Yirgacheffe through a specialty coffee importer that sources washed, high altitude Arabica from the region. Every bag supports a small family business that specializes in East African coffee.

How to brew it

  • Espresso: 18 g in, about 36 g out
  • French press: 30 g to 500 ml, coarse grind, 4 minutes
  • Pour over: 20 g to 320 ml, medium fine grind

Pairs well with our Madagascar Bourbon Vanilla Bean Powder. Stir a pinch into the grounds before brewing, or into your milk, for a natural vanilla latte.

Pairs well with