Yirgacheffe coffees like this one are largely produced from traditional Ethiopian varieties of Arabica long grown in the region. This is a “natural” or dry-processed version, meaning the beans were dried inside the fruit, encouraging a flavor profile that is less predictable and deeper than the wet-processed or “washed” floral- and citrus-toned Yirgacheffe profile. Like virtually all coffees from the Yirgacheffe region, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops.


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