Ethiopia Yirgacheffe, Rachia - SINGLE ORIGIN

Ethiopia Yirgacheffe, Rachia - Natural Process

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Considered the birthplace of coffee, Yirgacheffe is a renowned, high-altitude coffee-growing region in the Gedeo zone of southern Ethiopia. It is home to some of the most sought-after and celebrated coffees in the world. The high elevation of this area allows for a longer maturity period, which in turn increases the development of sugars and acids, increasing the complexity of the final coffee.
Farmers in Yirgacheffe are typically multi-generational small-scale landholders, sometimes farming only a few acres using traditional cultivation methods. Coffee is grown as part of an integrated ‘coffee garden’ and interspersed with other food crops. In addition to remaining traditionally intercropped, most farms are organic by default and cherries from these farms are sold to centralised washing stations that help further separate flavour.
This lot is sourced from more than 350 farmers living in the Idido district. Farmers deliver ripe cherries to the Gizat washing station, where they undergo a meticulous sorting process to ensure only the best cherries are selected. These are immediately placed on raised beds and dried for 15-20 days. These African raised beds are carefully constructed to ensure proper air circulation and temperature control for optimal, steady drying. Cherries are also turned regularly to prevent damage via over-fermentation and mould growth.

Tasting:  Cherry, stone fruit and milk chocolate

Region: Yirgacheffe, Idido

Farm: Various Idido district farmers

Altitude: 2000 - 2300 metres above sea level

Varietal: Heirloom

Grade: 1

Wet Mill: Gizat washing station

Drying Period: 15-20 days

Drying technique: African drying beds

Process Method: Natural

Crop Year: 2025 / 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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