Home · Our coffee · Yirgacheffe Light
The story
This is the bean that converts milk-coffee drinkers to filter. A washed Yirgacheffe roasted light to protect its perfume — jasmine and bergamot on the nose, a soft stone-fruit sweetness, a finish like good tea.
It’s grown high in southern Ethiopia, the part of the world coffee actually comes from, and processed cleanly so nothing muddies those floral notes. We roast it lightest of everything we make.
Brew it as a pour-over or in an AeroPress; keep it away from milk, which would smother it. It’s a bean to slow down for.
Origin & process
- Origin: Ethiopia
- Altitude: 1,900–2,200m
- Process: Washed
- Roast: Light roast
Brewing it
- Best as pour-over or AeroPress
- Brew light, drink black
- Slightly coarser grind, cooler water
- Don’t add milk — it hides the florals
From bag to cup
Step 1
Choose your method
Best as pour-over — but it’ll take other methods too.
Step 2
Grind fresh
We grind to your method at the bar, or keep it whole for home.
Step 3
Rest the beans
Let them settle a few days after roast for the best cup.
Step 4
Dial it in
Follow our brew tips, taste, and adjust to your palate.
