Ethiopia Yirgacheffe, Chorso Bule - SINGLE ORIGIN Microlot

Ethiopia Yirgacheffe, Chorso Bule - Natural Process

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Yirgacheffe is a renowned coffee growing region in the Gedeo zone of southern Ethiopia and home to some of the most sought-after and celebrated coffees in the world. The region is characterised by coffee grown at high elevations which allows for a longer maturity period. In turn this allows for an increase in the development of sugars and acids, increasing the complexity of the final coffee.
To process this specific micro lot, quality cherries are handpicked and selected from 11 growers in the area who cultivate small plots in the rich fertile soil of the Gedeo region. These farmers deliver ripe cherries to the Chorso Bule wet mill, where they are carefully sorted and dried for 25 days on African drying beds.
The flavour profile is clean and a classic representation of the region.

Tasting:  Blueberry and stone fruit. Floral with a lingering berry sweetness.

Region: Yirgacheffe, Gedeo, Gedeb Chorso Bule

Farm: 11 small holder farmers farmers

Altitude: > 2430 metres above sea level

Varietal: Mixed heirloom / Ethiopian landrace

Grade: 1

Wet Mill: Chorso Bule

Drying Period: 25 days

Drying technique: African drying beds

Process Method: Natural

Harvest Year: December 2025 - January 2026

Brewing Suggestions

Pour Over Recipe - please feel free to experiment (credit: James Hoffmann):

• Water Temp - 95°c
• Dose -18g, grind - medium fine (39 - 45 clicks on a Varia hand grinder or 21 - 28 clicks on a Comandante hand grinder)
• Pour -
  • 00:00 - Bloom - 45g water
  • 00:45 - Pour to 180g
  • 01:35 - Pour to 300g
  • 02:05 - Stir the surface gently once with a teaspoon and give the V60 a gentle swirl
  • 03:10 - Done - Enjoy your cup (Thanks Henri!)

Espresso:

Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius

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