Ethiopia is regarded by many as the birthplace of coffee. It has been cultivated there since the 1500s, in much the same way it is grown today. Most coffee grows wild in the shade of othertrees. This coffee is known as forest coffee. Other coffees grow in gardens along with other crops, with minimal agricultural intervention and smallholders produce an average of only 5 bags per year.

Ethiopia Yirgacheffe is a small region located in the southernpart of the country, and it is home to fertile soil, highelevation and a tropical climate with moderate wet and dryseasons. Along with the processing methods used (washed and dried on traditional raised beds) all this contributes to creating a signature flavour. The profile is renowned for itsbright acidity, delicate body and floral aroma.

Ethiopia Yirgacheffe G2 comes to us from the Agaro dry millingstation. The coffee is a collection of the efforts of 498smallholder farmers. Their coffees are handpicked at peak ripeness, machine pulped and undergo anaerobic fermentation before washing and finally, sun-dried on raised beds for seven to ten days, depending on sun and humidity.

Tasting Notes: A tea-like body and bright acidity. Floral, with citrus, tropical fruit and berry notes
Roast Level: Medium
Varietal: Heirloom
Process: Washed, sun dried on raised beds
Altitude: 1900 - 2200 masl