All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.
All orders over $75 ship for free!
Ethiopia Yirgacheffe
Grown by 650 smallholder farmers in Adame Kebele, this coffee comes from Ethiopia’s renowned Yirgacheffe coffee-growing region, celebrated for its distinctive highland terroir. Adame is part of the larger Gedeo Zone, a densely cultivated highland area made up of eight districts, including Yirga Chefe, also known as Yirgacheffe. While Gedeo encompasses a diverse and complex coffee-producing landscape, Yirgacheffe has become the region’s best-known commercial name, thanks to the exceptional reputation of its coffees.
The Adame washing station, named after the local kebele, was established in 2013 and serves the surrounding smallholder farming community. Today, it is managed by Birhanesmeskel Abera, who oversees a processing team of approximately 250 workers during harvest season. The station produces both fully washed coffees and sun-dried naturals, showcasing the area's versatility and dedication to quality. Through the combined efforts of local farmers and processing staff, Adame continues to contribute to Ethiopia’s celebrated specialty coffee heritage.
Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.
V60
Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.
Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups
Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.
Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.
Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.
