This coffee comes the village of Tore in the Woreda, or district, of Yirgacheffe. The altitude and
microregion creates a more floral tone in these coffees, balanced by a creamy citrus.
Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love
about Ethiopia as a producing nation.
Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide,
developing nuanced floral characteristics, articulate sweetness and sparkling acidity. However,
coffee has also adapted to the more arid climate of Harrar, in the northeast of the country;
The varieties planted there have historically had more chocolatey, rich undertones.
Processing, of course, also plays a significant part in what makes Ethiopian coffees distinct—both
distinctly Ethiopian, as well as distinct from one another, Washed or Natural.
In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively owned
washing stations to export their coffee directly, which allows for separation of top coffee lots,
higher prices for farmers, and increased recognition for the best
quality coffees in Ethiopia.