In the highlands of Yirgacheffe in southern Ethiopia, coffee is grown at elevations often between 5,500 and 7,000 feet in rich, fertile soils and a cool mountain climate. Many farms are small, family-run garden plots where coffee grows slowly under partial shade alongside other crops. This slow maturation enhances clarity and aromatic complexity. Washed coffees from Yirgacheffe are especially known for their bright acidity and tea-like body, with expressive notes of jasmine, citrus, and stone fruit. These distinctive growing conditions help produce some of the world’s most elegant and recognizable coffees.

Region: Torea, Yirgacheffe

Farm: Tore

Variety: Heirloom varietals

Elevation: 1,700 - 1,820 masl

Processing method: Natural

Tasting Notes: Light-bodied, sweet, and slightly nutty with notes of pineapple and blackberry