Ethiopia Natural Yirgacheffe - Single Farmer Project

Ethiopia's history and flavor diversity have made the single origin a mainstay of specialty-grade coffee roasters over the last twenty years.  Coffee began its cultivation in the country's highlands in the 9th century.  The most known legend involves a goatherder named Kaldi noticing his herd becoming unusually energetic after ingesting the red berries from a shrub in the Kaffa region.  He brought the cherries to a local monastery, where the monks began brewing the cherries' seeds in order to stay awake during long evening prayers.  

 

Coffee from Ethiopia is known for its intense variation between regions, while maintaining high quality.  Our current Ethiopia single origin is from the farm of Mr. Berhanu Kurse (pictured), who lives in the village of Gotiti.  He owns twelve hectares of land that he inherited from his parents, most of which is coffee trees that are his family's main source of income.  We roast his coffee as a light roast for notes of jasmine, brown sugar, cooked fruit, and a winey acidity.

We recommend enjoying Ethiopia as a pour over with a 13:1 ratio.  Its great for those who are beginning their coffee journey and want to develop their tasting skills.  For those who enjoy drip coffee, we recommend a 15:1 ratio.  Natural honey, such as Eagle Creek Apiary's, makes an excellent sweetener that is complimentary to the coffee's tasting profile.