Single origin / Light
Ethiopia Yirgacheffe
From a co-op of 230 smallholder producers around Konga, Yirgacheffe. Washed processing, dried on raised beds. We’ve bought from this co-op for four years through the same importer.
Cup
Bright, lemon-forward, jasmine on the nose.
The cup is bright, lemon-forward, with bergamot and jasmine on the nose. The acidity reads more like Meyer lemon than the harsher citrus you get from West African washed lots. Mid-body, clean finish, no astringency at any extraction we’ve tested between 1:14 and 1:18.
- VarietyHeirloom (Ethiopian landraces)
- Altitude1,950 – 2,200 m
- HarvestNov 2025 – Jan 2026
- ImporterRoyal Coffee · lot YRG-249
Roast profile
Light, dropped at 10:50.
First crack at 9 minutes 40 seconds, drop at 10 minutes 50. We cup it the day after roasting and again at day five. The acidity peaks around day seven and holds for three weeks if the bag stays sealed.
- Charge temp200°C
- First crack9:40 at 198°C bean
- Drop10:50 at 207°C bean
- Development time ratio11.2%
- Peak windowDay 5 through day 26
On the bar
We pull this lot as pour over at 94°C, 1:16.
Bloom 50 grams of water for thirty-five seconds, then three even pulses out to 480. Drawdown finishes between 3:15 and 3:30. The acidity reads as Meyer lemon, the body sits mid, the finish runs clean. Order it on the slow bar in the back and Andre will walk you through what’s on the cup.
Brew it
Built for pour over.
The flavor profile collapses fast at higher ratios and runs muddy with a brew time over four minutes. Espresso pulls work but we’d point you at the Brazil for that.
1:16, 3:30 total
Filter the water if your tap is hard. Bloom 50g for 35 seconds, then three even pulses to 480g. Drawdown finishes between 3:15 and 3:30.
94°C · 18 g coffee
1:2 in 28s
Pulls cleanly but the floral notes get blown out under pressure. Workable; we’d point you at the Brazil for milk drinks.
93°C · 19 g in, 38 g out
1:14, 90s steep
Our second choice for this lot. Short, concentrated, dilutes well. Inverted method, plunge for 40 seconds, dilute 1:1.
86°C · 14 g coffee
Off the bar
Leaving in late August.
The current lot is roughly six weeks of supply at our current pace. The next Yirgacheffe lands in October and we’ll cup it before deciding whether to bring it back or rotate to a different origin. If you want to lock in a few bags before the rotation, subscriptions are the easiest path.