Yirgacheffe sits in southern Ethiopia. The Heirloom varieties grown at high altitude meet our academic roasting approach to yield a clean, layered cup. This season's lot is washed-process coffee from small producers in the Gedeo region.
Compared with last year, the rainfall during harvest was different. This shows up structurally on the bean: this lot has a slightly longer aftertaste. Taste perception depends on brew parameters; we only share what is structurally different about the bean.
We keep the roast at a Full City profile. It preserves Yirgacheffe's own character while adding a quiet depth to the body. A darker roast would mute the bean's voice; a lighter one stays too sharp for this palate. We look for the balance between the two.
The washed process removes the cherry pulp so the bean's own character can come forward. That is why washed Yirgacheffes give a clean, layered cup.
You can try this lot with V60, paper filter or Mockapot. Each method brings out a different character; the choice is yours.