Our Ethiopian Yirgacheffe is a grade 2 washed coffee bean grown in the district of Irgachefe, a southern region of Ethiopia. This terroir has become renowned for its ability to export consistently superior coffee beans. For generations the knowledge of traditional coffee growing and harvesting has been passed down generation to generation to produce some of the most sought after and prolific coffee the world has come to cherish.

The township of Aricha where our coffee is grown is naturally elevated from between 1800 to 2100 metres above sea level and stable climate conditions combined with mineral rich soil, allows the coffee tree to grow wild with little human interaction until it matures.

Our Yirgacheffe variety is a cooperative of 650 smallholder farmers, occupying an average of 2 hectare plots perched among the densely forested mountainous terrain. Once the coffee cherries have matured and are ripe, their handpicked and transported to a local wet mill for a first stage inspection, being de-pulped and undergoing a 36-hour fermentation period.

After which the coffee parchment is washed and undergoes a 2nd inspection and grading process before being laid to rest on raised wooden beds for 12-15 days, constantly raked and shielded adapting to weather conditions.

The final phase before export, the beans are delivered to the capital city for dry milling, a 3rd inspection and grading process, before being bagged for export.