Yirgacheffe sits at the southern tip of Ethiopia. Heirloom varieties grown at 1,700–2,200 metres above sea level produce some of the most complex flavour profiles in the world. This season's lot comes from smallholder farmers in the Gedeo Zone — a washed process coffee.
There is a notable difference compared to last year: this season's lot has a distinctly longer aftertaste. Jasmine and bergamot remain dominant, but the lemon acidity of last year has given way to a softer, red-apple-like acidity. The likely cause is a shift in rainfall patterns during harvest.
We continue to roast at Full City — 226°C, the very onset of second crack. This profile preserves Yirgacheffe's floral character while adding depth to the body. Going darker kills those notes; going lighter leaves it too acidic for the Turkish palate.
Washed processing means the fruit skin is removed through fermentation. This foregrounds the bean's inherent flavours — with no fruit residue, you get a 'clean cup'. This is precisely why Yirgacheffe's washed coffees are considered world-class.
We recommend tasting this lot as a V60 or paper filter brew. Moka pot also works well, though the intensity may slightly mute the floral notes.