Ethiopia Yirgacheffe

The distinctive taste of Ethiopian coffee is a rare gem that can't be replicated anywhere else in the world.   Ethiopian beans shine with a vibrant medley of citrus and tropical fruit flavors, accompanied by floral fragrances and aromas. Meanwhile, naturally processed Ethiopian coffees offer delightful hints of dried berries, red wine, and even fresh berries.

Ethiopia is known worldwide as the birthplace of coffee, and it produces some of the most fascinating and flavorful coffees you'll ever taste.

Coffee was first grown in Ethiopia in the 1500s. For nearly 500 years, the farming methods have stayed mostly the same. Most of Ethiopia’s coffee comes from small farmers, each producing about 300kg (5 bags) per year. These small farms use one of three methods: forest grown (wild coffee under full forest cover), semi-forest (farmers thin trees and clear weeds once a year), and garden (planted in low densities, fertilized with organic material, and mixed with other crops). The rest of the coffee is produced by private and government-owned plantations using more modern techniques.