Coffee Roasting Is Both An Art And A Science. Roasting brings out the aroma and flavor that is locked inside the green coffee beans. The perfect roast is always a personal choice, so go ahead, and pick your brew.

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Ethiopian Yirgacheffe

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Product Details

This very bright, vibrant cup displays fruity citrus and berry notes complimented by nuts, wine and dark chocolate. Medium bodied with a bright acidity and clean, crisp finish.

Grown year-round in a region close to Lake Abaya, Ethiopian Yirgacheffe is cultivated from wild arabica trees that have been growing in Yirgacheffe for almost 1,300 years. This biologically pure crop is produced without chemicals and synthetic fertilizers at high altitudes ranging from 6,500 to 7,200 feet. Each tree receives numerous visits by harvesters who hand-pick the fruit because the same tree branch can bear blossoms, green fruit and ripe cherries all at the same time. Ethiopian Yirgacheffe is wet processed, which results in higher acidity and a cleaner flavor.

Single-origin coffee is coffee grown within a single known geographic origin. Single-origins can offer unique characteristics and specific tastes when compared to blended coffees from multiple origins.

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Light Roast

Light roast coffee is a light brown color and has no oil on the surface of the beans. These coffees typically have a crisp acidity, a mellow body, and bright flavors. These coffees are roasted in order to preserve the unique characteristics of the bean.

Medium Roast

Medium roast coffee is a brown color and rarely has an oily surface. These coffees have a medium acidity and body, as well as a rounded flavor profile. Roasting to this level also preserves many of the unique flavors of the coffee’s origin, but it also begins to reach into the deep caramel sweetness of a longer roast.


Dark Roast coffees are dark brown, even close to a blackened color. The beans are characterized by drawn-out oil that glosses the surface. Coffee made from a Dark Roast has a robust, full body. The flavors from the coffee’s country of origin are almost entirely roasted out, taking on a very bold and smoky taste.


Decaf is short for decaffeinated coffee. It’s coffee from coffee beans that have had at least 97% of their caffeine removed. There are many ways to remove caffeine from coffee beans. Most of them include water, organic solvents, or carbon dioxide.