Raw coffee Ethiopia Yirgacheffe 1000g.

Flavor profile
Ethiopian Yirgacheffe Type A green coffee beans impress with an intensely floral aroma that is clearly reflected in the cup after roasting. Typical of this washed coffee are notes of citrus fruits, dark berries, orange, and bergamot, accompanied by a balanced acidity and a medium body. Ideal for filter coffee, French press, or as a fruity espresso at a moderate brewing temperature (92–94 °C).

Origin & Cultivation
Yirgacheffe represents Ethiopia, the birthplace of coffee. Although the coffee can originate from different districts, the term "Yirgacheffe" is used as a quality indicator – not necessarily as a geographical origin. The beans mostly come from wild or semi-wild coffee plants, cultivated on small plots, often in mixed-crop systems. Grown at altitudes of up to 2,000 meters, the coffee benefits from natural shade trees, rich soil, and traditional processing methods.

Workmanship & Quality
The Yirgacheffe is fully washed (wet processed), which contributes to its clear aroma and clean cup profile. The coffee is hand-picked, carefully fermented, washed, and sun-dried. Our Yirgacheffe meets the Grade 1 or Grade 2 standard, with very few defects and a particularly fine flavor profile.

Classification within the Ethiopian quality system
In Ethiopia, export classification is based on sensory characteristics:

Yirgacheffe: floral, citrusy, spicy

Sidamo: sweet, floral

Limu: vinous

Lekempti: fruity

Harrar: berry

This classification is not based on administrative boundaries, but on sensory quality and cup profile.

Interesting facts about coffee cultivation in Ethiopia

• Ethiopia produces 200,000–300,000 tons of coffee annually.
• 90% come from small-scale farming.
• Coffee beans are sometimes harvested from the wild or grown in mixed cultures.
• Exported coffees must pass through the state-run Ethiopian Commodity Exchange (ECX).
• Classification: Grades 1–2 (washed), Grades 4–5 (natural)

Product details at a glance

• Origin: Ethiopia (classified as Yirgacheffe)
• Varieties: Arabica, some wild forms
• Preparation: Fully Washed
• Taste: floral, citrus, dark berries, subtle acidity
• Suitable for: Filter, French Press, mild to fruity espresso
• Quality level: Type A / Grade 1–2 (ECX classification)
• Processing: harvested and washed by hand