A textbook washed Yirgacheffe: floral, citrusy, and impeccably clean. This is the coffee I hand people when they say they do not like coffee — it changes minds.
92
out of 100
The beans
| Origin | Ethiopia |
| Region | Yirgacheffe, Gedeo Zone |
| Producer / Farm | Konga Washing Station (smallholder deliveries) |
| Altitude | 1,900–2,100 masl |
| Varietal | Heirloom (Kurume, Wolisho) |
| Process | Washed |
| Roast level | Light |
| Harvest | 2024/25 |
In the cup
| Aroma | Jasmine, bergamot, and fresh lemon zest |
| Flavor | Meyer lemon, peach, black tea, a whisper of honey |
| Acidity | Bright and citric, almost sparkling |
| Body | Light and silky, tea-like |
| Finish | Clean and floral, with lingering citrus |
From the first sip this is unmistakably Yirgacheffe: a lifted, floral cup that opens with jasmine and bergamot before settling into bright Meyer lemon and soft stone fruit. Washed processing keeps everything clean and articulate — nothing muddy here, just clearly defined flavors stacked on a tea-like body.
As it cools, the citrus rounds into peach and a light honey sweetness while a black-tea structure carries the finish. It is delicate but never thin; the silky texture and sparkling acidity make it feel genuinely alive in the mouth. This is a coffee that rewards a light roast and a careful pour-over — push the roast darker and you would bury exactly what makes it special.
Brewed as a V60 at 1:16 it was crisp and aromatic; nudging the grind a touch coarser tamed the acidity for anyone who finds classic Yirgacheffe too bright. Either way it is a joy, and a reminder of why washed Ethiopians set the benchmark for clarity.
How I brewed it
Method: Hario V60 • Ratio: 1:16 (15g : 240g) • Grind: Medium-fine • Water: 94°C
The verdict
If you love bright, tea-like coffees, this is about as good as it gets in the everyday range — clean, aromatic, and endlessly drinkable. A benchmark washed Ethiopian. 92/100.