PRODUCER: Smallholder Producers
ORIGIN: Sidama | Ethiopia
VARIETY : Heirloom
PROCESS: Natural | Raised-Bed Dried
HARVEST: November | February
ELEVATION: 2000 MASL
ROASTER: Probat P25
LEVEL: Moderate Light | Agtron #75
EXTRACTION: Preferred for Filter
NOTES: Apricot | Honeysuckle | Jasmine Tea | Dark Chocolate | Floral
STORY
This Ethiopia Yirgacheffe Washed comes from the high-elevation coffee-growing communities of Yirgacheffe in Ethiopia’s Gedeo Zone, an origin celebrated for producing some of the world’s most distinctive and elegant washed coffees.
Smallholder producers cultivate indigenous Ethiopian coffee varieties at high elevations, where cool temperatures encourage slow cherry maturation and concentrated flavor development. Ripe cherries are selectively handpicked and delivered for careful washed processing, creating the remarkable clarity and aromatic character associated with Yirgacheffe.
Expect a delicate and expressive cup with bright lemon acidity, jasmine florals, honey-like sweetness, and a clean black tea finish.
ORIGIN | ETHIOPIA
Ethiopia is widely recognized as the birthplace of Arabica coffee and remains one of the most genetically diverse coffee-producing countries in the world.
Within Ethiopia, Yirgacheffe has developed an international reputation for coffees with exceptional floral aromatics, citrus acidity, tea-like structure, and elegant sweetness.
The region's combination of high elevation, indigenous coffee varieties, fertile soils, and cool growing conditions creates coffees with remarkable complexity and clarity. For us, Yirgacheffe represents one of the clearest examples of how origin, variety, elevation, and processing can come together in the cup.
VARIETIES | ETHIOPIAN HEIRLOOM LANDRACES
Ethiopia is home to an extraordinary diversity of indigenous coffee genetics commonly grouped under the term Ethiopian heirloom or landrace varieties.
These varieties have adapted to their individual growing environments over generations and are an important part of the distinctive character found in Ethiopian specialty coffee.
At Yirgacheffe's high elevations, slow maturation helps develop the floral aromatics, citrus character, delicate sweetness, and tea-like structure for which the region is known.
PROCESS | WASHED
The washed process is essential to the clean and refined character of this Yirgacheffe.
After ripe cherries are harvested, the fruit is removed and the coffee undergoes controlled fermentation to break down the remaining mucilage. The parchment is then thoroughly washed before drying.
Removing the fruit before drying allows the coffee's inherent origin characteristics to take center stage, resulting in exceptional clarity and a more structured expression of acidity.
For this coffee, washed processing highlights jasmine florals, bright lemon, honey sweetness, and a delicate black tea finish.
DRYING | RAISED-BED DRIED
Following washing, the parchment coffee is carefully dried on elevated African-style beds.
Raised beds promote airflow around the coffee and allow workers to regularly turn and inspect the parchment as moisture is gradually reduced. This careful drying helps preserve the coffee's delicate aromatics and promotes even moisture development.
The result is a clean, elegant cup with vibrant acidity, refined sweetness, and excellent flavor separation.
HARVEST | NOVEMBER – FEBRUARY
Ethiopia's primary coffee harvest generally takes place from late in the year into the beginning of the following year. At Yirgacheffe's higher elevations, cooler temperatures contribute to slower cherry maturation and extended flavor development.
Coffee cherries are selectively handpicked as they reach peak ripeness and delivered for processing.
Following processing, drying, milling, and export preparation, fresh-crop Ethiopian coffees become available during the following months, allowing us to roast them while their floral aromatics and vibrant fruit character remain at their best.
ROASTING | PROBAT P25
We roast this Yirgacheffe Washed on our Probat P25 using a Moderate Light profile designed to preserve the coffee's delicate floral and citrus character.
Development is carefully controlled to create enough sweetness and structure without overpowering the characteristics developed at origin.
The profile emphasizes jasmine, lemon, honey sweetness, and black tea, producing an elegant cup with lively acidity and minimal roast influence.
Cropster roast tracking allows us to monitor each batch and maintain consistency from roast to roast.
ROAST LEVEL | MODERATE LIGHT
A delicate, origin-focused roast designed to showcase Yirgacheffe's signature floral aromatics, citrus acidity, honey sweetness, and tea-like finish.
WHOLE BEAN AGTRON: #75
ROAST LEVEL: Moderate Light
| CLASSIFICATION |
AGTRON |
PROFILE |
NOTES |
| MODERATE LIGHT |
80–75 |
Highest origin expression |
Floral • Citrus • Honey • Tea-like |
| MODERATE MEDIUM |
65–60 |
Balanced sweetness & body |
Cane Sugar • Caramel • Stone Fruit |
| MODERATE DARK |
50–45 |
Increased roast development |
Cocoa • Nuts • Molasses |
CCR ROAST PHILOSOPHY
We intentionally roast lighter to preserve origin character, variety, processing expression, and producer impact.
HIGHER AGTRON → More Origin Character
LOWER AGTRON → More Roast Character
Our Moderate Light profile is our interpretation of a modern, Nordic-influenced approach to roasting. Coffees in this range emphasize lively acidity, floral aromatics, clear fruit expression, and a delicate tea-like body while developing enough sweetness to provide balance and structure.
We measure roast color using an Agtron M Basic III and reference results on the Agtron Gourmet scale. Our roast profiles focus on controlled development through time and temperature to preserve clarity, acidity, and sweetness rather than introducing roast-forward flavors.
PREFERRED EXTRACTION
Filter
Ethiopia Yirgacheffe Washed is especially expressive through filter brewing, where its jasmine aromatics, bright lemon acidity, honey sweetness, and delicate black tea finish can remain clear and defined.
For the best expression, focus on a clean, controlled extraction with moderate agitation. The goal is to preserve Yirgacheffe's floral and tea-like qualities while extracting enough sweetness to balance its lively acidity.
A slightly finer grind can increase sweetness and extraction, while a coarser adjustment can restore clarity if the cup becomes dry, heavy, or overly developed.
BREW GUIDE | ORIGAMI M DRIPPER & CONE FILTER
-
METHOD: Origami M Dripper
-
FILTER: Origami Cone Filter
-
COFFEE: 18 g
-
WATER: 280 g @ 205°F (96°C)
-
RATIO: 1:15
-
GRIND: 600 µm | Medium-Fine
-
TOTAL TIME: ~3:25
ADJUSTMENT GUIDE
GRIND
TARGET SIZE: 600 microns
TEXTURE: Medium-Fine
| GRINDER |
SETTING |
| Mahlkönig EK43 |
7 |
| Fellow Ode Gen 2 |
4 |
| Comandante C40 |
18 |
| Baratza Encore |
14 |
Grinder settings are starting points and may vary depending on burr calibration and coffee age.
RECIPE
0:00 — Bloom | 40 g
Gently saturate the entire coffee bed. Lightly swirl and allow to bloom for 45 seconds.
0:45 — Heavy Spiral Pour | to 140 g
Pour with a controlled, heavier spiral to promote an even extraction.
1:05 — Spiral to Center | to 220 g
Begin with a controlled spiral and gradually move the pour toward the center.
1:20 — Final Spiral Pour | to 280 g
Finish with an even spiral pour and allow the coffee to drain completely.
~3:25 — Drawdown Complete
Swirl the carafe, serve, and enjoy.
Expect a clean, aromatic cup highlighting jasmine florals, bright lemon acidity, honey-like sweetness, and a delicate black tea finish.
EXTRACT & ENJOY.
