Ethiopia Washed YirgZ
Yirg refers to Yirgacheffe and Z indicates the minimal to zero defects present in the coffee. Keffa employs a method of triple sorting by size, color, and then density. This additional sorting not only benefits the end cup result but also the producer's staff, as they are paid more for the intense sorting process.
While coffees from Ethiopia are typically naturally processed, this washed process gives us a better look into the flavors present from the terroir of the area. Ethiopia’s terroir is influenced by high altitudes, volcanic soil, climate—dense forests providing shade and distinct wet & dry seasons, and microclimates—temperature, rainfall, and humidity. The Yirgacheffe area tends to develop coffee with delicate acidity, floral aromas, and citrus notes.
Yirg refers to Yirgacheffe and Z indicates the minimal to zero defects present in the coffee. Keffa employs a method of triple sorting by size, color, and then density. This additional sorting not only benefits the end cup result but also the producer's staff, as they are paid more for the intense sorting process.
While coffees from Ethiopia are typically naturally processed, this washed process gives us a better look into the flavors present from the terroir of the area. Ethiopia’s terroir is influenced by high altitudes, volcanic soil, climate—dense forests providing shade and distinct wet & dry seasons, and microclimates—temperature, rainfall, and humidity. The Yirgacheffe area tends to develop coffee with delicate acidity, floral aromas, and citrus notes.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: July 5, 2025. Harvest year: 2025
Acidity & Brightness:
Balance & Finish: Very balanced, creamy, rich and clean
Body & Texture: Full bodied, clean and rich
Flavors: Green Tea, Sweet Floral, Lemon Candy
Grade: 1900 - 2150 MASL
Processing:Washed
Grower: Mesfin Girma
Region: Yirgacheffe
Varietals: Heirloom
Recommended Roast Range: City to Full City (Light to medium)
A light roast preserves the nuanced aromatics and brings out soft fruit sweetness and balance. Start at City (light) or just into a rolling first crack and go a bit darker as desired. We find it best not to go any darker than Full City (Medium, after the end of first crack) and most folks will prefer a city + or at the tail end of first crack. Lighter roasts will have more sparkling citrus acidity while medium roasts will accentuate more rounded sweetness and body.
Yirgacheffe, situated in Ethiopia’s famed Gedeo Zone—source of some of the world’s most revered beans.
Ethiopia is the birthplace of Coffea arabica, where coffee farming remains a generational tradition across smallholder plots.
