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Yirgacheffe
Yirgacheffe coffees from southern Ethiopia are celebrated for their bright, elegant character. They open with a fragrant bouquet of jasmine, orange blossom, and bergamot, followed by lively flavors of lemon, sweet lime, and subtle tropical hints of mango or pineapple. The body is light to medium with a silky, tea-like texture, while the acidity is crisp and refreshing — a hallmark of the region’s washed coffees. The finish is clean and sweet, leaving lingering floral and citrus tones. Best enjoyed as a pour-over, Chemex, or other drip brew, Yirgacheffe’s clarity and brightness shine when brewed with a medium grind and water around 200 °F.
Harrar
Harrar coffees from eastern Ethiopia offer a rich, fruit-forward cup with unmistakable depth. Their aroma is bold and inviting, featuring blueberry, blackberry, cocoa, and subtle spice. On the palate, you’ll find jammy berries, dark chocolate, raisin, and a hint of cardamom layered over a velvety, syrupy body. A mellow, wine-like acidity balances the sweetness, leading to a long, indulgent finish of cocoa and ripe fruit. Traditionally natural-processed, Harrar’s bold flavors and creamy mouthfeel are best showcased through immersion or hybrid brewing methods such as French press, Clever, AeroPress, or even as espresso.
Decaf Sidamo
Decaf Sidamo offers the signature elegance of Ethiopian coffee with the comfort of low caffeine. Its aroma carries gentle floral notes alongside soft cocoa and roasted almond. On the palate, you’ll find balanced flavors of sweet citrus, dried apricot, and milk chocolate, supported by a medium body with a creamy texture. The acidity is mild yet lively, keeping the cup bright without overwhelming softness. Often produced through natural or Swiss Water decaffeination, Sidamo retains much of its original sweetness and clarity, finishing with clean cocoa and a hint of spice. It’s especially pleasant when brewed as a pour-over or in a French press, where its smooth sweetness comes forward.
