Many scholars believe the Sidamo region of southern Ethiopia is where coffee originated. Yirgacheffe is a sub-region near the small city bearing the same name. Yirgacheffe beans are grown at an elevation of nearly 6,000 feet, so ripening is slowed allowing the fruit to develop a more distinct flavor that exhibits the soil and local climate conditions.
The end result is widely recognized as the highest quality Ethiopian coffee. Hand-picked and wet-processed, this coffee delivers a bright, crisp acidity with a distinct citrus flavor profile. You won't be disappointed by this 'gold standard' coffee.
Ethiopian Yirgacheffe is a Medium roast.