TASTING NOTES
plum, cherry, toffee apple and cola. Juicy, silky + elegant.  

ORIGIN
Hafursa, Yirgacheffe, Ethiopia

HEIGHT
1950 - 2300 MASL

VARIETAL
Heirloom GR1

PROCESS
Natural

PRODUCER
Small holder farmers

ABOUT ME
Out of all Ethiopian coffee growing regions, Yirgacheffe is perhaps the most well-known and recognised. There is a certain romanticism that exists in the traditional bright, floral and complex qualities of Ethiopian coffees that so many of us never tire of experiencing! Spanning a remarkable topographic rollercoaster, the Ethiopian Coffee Exchange (ECX) area of Yirgacheffe climbs from 1200 MASL in the East of the Gedeo Zone, up to 3200 MASLin the West, with only 30km in between. This dramatic expanse of height has led to a bio-diverse environment where native trees grow at the altitude in which they benefit most, including the many wild mutations of coffee varietals – this must be why the cup profiles of Ethiopian Yirgacheffe coffees are just so unique. 

The ECX recognises all coffees from this Area as ‘Yirgacheffe’, however the woreda Yirgacheffe only makes up a small part of the Gedeo Zone where all the coffee comes from. Other commonly known woredas and kebeles that fall into the Yirgacheffe Area include Kochere, Aricha, Idido, Konga, Chelelektu and Hafursa, where this beautiful coffee hails from.

This Heirloom coffee is grown in small-holder farmers’ backyards and is known as ‘garden coffee’ in the region. Cherries are harvested from October to January and taken to the washing station where small-holder lots are combined. Coffee is hand sorted to remove under- and over-ripe cherries and cherries are selected between 18-22 brix.

Cherries are then dried on raised beds in full sun to allow the beans to absorb the sweetness and fruitiness from the cherry pulp and skin. During drying, the cherries are regularly turned to ensure even drying and maintain clarity. On very hot days cherries are covered in plastic to control the drying rate. Cherries remain on the raised beds and are frequently turned for 18-30 days until moisture reaches 10-12%.

The dried beans are then kept in husk for protection and to maximise sugar and fruit flavour absorption until milling and export preparation. The coffee exporter Primrose, does further quality control and sorting during milling. As a minimum they do a triple-pass through a colour sorter and a triple-pass through hand-sorting tables to improve overall quality and ensure the coffees GR1 classification.  

Expect a juicy yet silky smooth and refined coffee exhibiting plenty of fruits on the red spectrum, reminiscent of toffee apples (but easier on the teeth)! A lovely breakfast coffee. 

RECIPE: 
We recommend the following recipes as a starting points: 

Espresso
Age best used: 7-28 days after roast
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 7.5 
Brew time: 25 - 32 sec  
Brew weight: 40 – 44 grams 
Brew Ratio: 1:2 – 1:2.1

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways. Have fun experimenting.

SHIPPING OVERVIEW 
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.