Ethiopia Yirgacheffe single-origin coffee bag from The Golden Hopper

Ethiopia Yirgacheffe

12oz / Ground
$19.00 USD
$19.00 USD
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Ethiopia Yirgacheffe single-origin coffee bag from The Golden Hopper
  • Ethiopia Yirgacheffe single-origin coffee bag from The Golden Hopper
  • Ethiopia Yirgacheffe
  • Ethiopia Yirgacheffe
  • Ethiopia Yirgacheffe
  • Ethiopia Yirgacheffe
Ethiopia Yirgacheffe

Ethiopia Yirgacheffe
$19.00 USD
$19.00 USD
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Ethiopia is the birthplace of Arabica coffee, not as an introduced crop but as a plant that has grown wild and been part of everyday life for centuries. We source from Yirgacheffe, where smallholder farmers tend small shade-grown plots that function more like coffee gardens than traditional farms. Roasted medium in small batches in Belmond, Iowa. Delicate and aromatic with bright floral notes, lively citrus, and a natural honey sweetness that lingers. As close to the source of coffee as it gets.

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Learn about this roast

Tasting Notes

A delicate, aromatic cup with bright floral notes, lively citrus acidity, and a natural honey sweetness that lingers through the finish. Light bodied and clean with a complexity that rewards slow sipping. One of the most distinctive and celebrated coffees in the world, for good reason.
Whole Bean Or Ground

For the freshest possible cup, choose whole bean and grind just before brewing. Coffee begins losing its aroma and flavor within minutes of grinding. Buying whole bean and grinding at home preserves everything that makes fresh roasted coffee worth it.
Pre-ground is still far fresher than anything on a grocery store shelf and is a great option if you don't have a grinder yet. Either way you're getting coffee roasted as fresh as possible, not sitting on a shelf for months.
Origin Story

Ethiopia is the birthplace of Arabica coffee — not as a cash crop introduced through colonization, but as a plant that has been growing wild, cultivated, and consumed as part of everyday life for centuries. We source from the Yirgacheffe region, a lush highland area known for producing some of the most complex and aromatic coffees in the world. Most coffee here is shade-grown by smallholder farmers on tiny plots that function more like coffee gardens than traditional farms. The multitude of microregions within Yirgacheffe creates endlessly complex profiles depending on the specific washing station, altitude, and growing conditions. Ethiopia is where coffee began, and tasting it here is as close to the source as it gets.
Processing Method

Ethiopian washed coffees are picked ripe and depulped the same day, then fermented in open-air tanks for 8-12 hours before being washed clean through water channels to remove the mucilage. The coffee seeds are then spread on raised beds to dry for 5-15 days depending on the weather. This careful process is what gives our Ethiopia its remarkable clarity and floral brightness.
Elevation

1900-2400 MASL (meters above sea level)
Harvest Season

October-January

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