IN THE CUP
We’re excited to share the tasting notes for our Ethiopia Yirgacheffe Xinoo. This coffee opens with a wonderfully fragrant aroma reminiscent of fresh peach. On the palate, expect sweet nougat complemented by delicate floral notes of jasmine tea. These expressive characteristics are the result of natural processing, allowing the coffee’s inherent fruit flavours to shine through. We hope you enjoy every cup.
STORY BEHIND THE CUP
Located just south of Yirgacheffe, the Gedeb district in Ethiopia’s Gedeo sub-region is renowned for producing exceptional heirloom coffees. Grown by thousands of smallholder farmers, coffee here thrives in traditional “coffee gardens,” intercropped with food crops and organically managed by default.
After harvest, ripe cherries are delivered to local wet mills, where they are carefully sorted before being dried on raised African beds. The coffee is shaded during the hottest hours and turned regularly, drying slowly over 20 to 30 days to reach optimal moisture. These time-honoured practices result in coffees of outstanding clarity, complexity, and character.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
