We travelled to the Gedeo Zone in southern Ethiopia — the birthplace of Coffea arabica — to meet the farmers behind our 97-point Yirgacheffe. What we found was a community of smallholder farmers who have been growing coffee for generations, using techniques passed down through families.
The Yirgacheffe region sits at 1,700–2,200 metres above sea level. The altitude, combined with the rich volcanic soil and the shade of native trees, creates ideal conditions for slow cherry development. Slow development means more complex sugars, more nuanced flavours.
"When you taste a great Yirgacheffe, you're tasting the altitude, the soil, the rain, and the hands that picked it."
We work directly with the Kochere washing station, which processes cherries from over 600 smallholder farmers. The washed process — where the fruit is removed before drying — produces the clean, floral, tea-like cup that Yirgacheffe is famous for.
What Makes It a 97?
The SCA cupping protocol evaluates coffee on fragrance, aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cup, and sweetness. Our Yirgacheffe scored near-perfect on fragrance (jasmine, bergamot), acidity (bright, citric), and clean cup (zero defects across all samples).
We're proud to serve this coffee as our flagship V60 pour over. Every cup is brewed to a 1:15 ratio at 93°C, with a 30-second bloom. The result is a cup that tastes like nothing else we've ever served.
Marcus Reid
Head Roaster & FounderSCA-certified Q Grader with 12 years of roasting experience. Visits origin farms twice a year to maintain direct relationships with producers.
