Ethiopia, Yirgacheffe G2
Yirgacheffe has long been the love of serious coffee sippers. This is a completely different animal from your Starbucks brews however. Expect a tea-like consistency and an endless aroma of strawberry fields and golden flowers fill your home.
Yirgacheffe. The gateway bean for the modern 3rd wave coffee nerd. If you are interested in taking the first step into “serious coffee” then this is a good starting place. Yirgacheffe comes from the original motherland of arabica beans, Ethiopia. Here in its homeland coffee expresses a very unique flavour profile of wild flowers, red berries, fresh citrus and tea. It produces a cup that is very fresh, clean, and completely bewildering to those who have been weened on Starbucks and other heavily roasted coffees. It’s a flavour profile that takes some getting used to.
The flowery, citrus tastes of Yirgacheffe are very delicate so a Light roast yields the best flavours. Medium-Dark to Dark roasts will burn off many of these unique qualities so if you prefer your coffee nutty and chocolatey you would be better off picking another place of origin.
Roasting Profile
Click above to see how roasting effects your coffee's taste.
Details
| 🌍 Country | Ethiopia |
| 📍 Region | Yirgacheffe |
| 🌱 Varietal | Typica |
| 🫘 Processing | Washed |
| ⛰️ Altitude | 2,000m |
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason is the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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