Ethiopian Yirgacheffe Anaerobic Natural, Light Roast

You may know this Ethiopian already. This year we took it back to the roaster and built a lighter profile made for brewed coffee. The new roast earned Bronze in the Filter category at Golden Bean The Americas 2026 in Denver. Brew it as a pour-over or in your drip machine to get the most out of it.

The coffee comes from the Worka Sakaro washing station in Kochere, in Ethiopia's Gedeo Zone, which serves more than 400 smallholder farmers. It's grown on steep slopes under native shade trees, where the cooler microclimate slows ripening and builds complexity. Ripe cherries are hand-picked, fermented without oxygen, then sun-dried on raised beds for 18 to 21 days.

Region: Kochere Woreda, Gedeo Zone, Ethiopia
Washing station: Worka Sakaro (400+ smallholder farmers)
Elevation: 2,000–2,200 masl
Varieties: Indigenous heirloom (Kumie, Siga, Wilsho)
Processing: Anaerobic Natural, Grade 1
Drying: Raised beds, 18–21 days
Roast: Light
Cupping notes: Has blueberry, lemon, lime and melon. A lighter roast usually reads brighter and more floral, so cup it and update these notes.