Ethiopia Yirgacheffe Automatico – Cafea de Origine

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Single-origin coffee

Ethiopia Yirgacheffe brings jasmine and citrus to a delicate, clean cup

Ethiopia Yirgacheffe is a single-origin coffee with notes of jasmine, lemon, and peach. Its floral and citrus profile comes through in a clean cup with a delicate texture reminiscent of a fine tea.

It comes from the Yirgacheffe region in southern Ethiopia, at 2,000–2,200 meters. It is 100% Arabica, made from local varieties grouped under the name Ethiopian Heirloom. Washed processing and sun-drying on raised beds preserve the clarity of its aromas.

Bright citrus acidity and a silky medium body complement the floral and fruity notes. Chocolate, caramel, and berries emerge in the background, while the finish remains floral and lingering.

At Claro Cafe, we freshly roast it in Romania using an omniroast profile. You can find it as whole beans or ground to order, depending on your brewing method.

Yirgacheffe, Ethiopia
2,000–2,200 m
Washed, sun-dried
100% Arabica

Coffee character

What makes it special

Jasmine and citrus

Floral and lemon notes that are clear and easy to recognize.

Peach sweetness

A fruity note that complements the citrus acidity.

Bright citrus acidity

A fresh, clean taste in every cup.

Silky medium body

A delicate texture that supports the aromas without overwhelming them.

Ethiopian Heirloom

A name that groups together local Ethiopian varieties.

Altitude of 2,000–2,200 m

Coffee grown in Yirgacheffe, in southern Ethiopia.

Washed and sun-dried

Beans dried on raised beds with even airflow.

Lingering floral finish

A fragrant finish that extends the profile’s delicacy.

Traceability

Origin and technical specifications

Yirgacheffe and Ethiopia’s floral profile

Yirgacheffe is in southern Ethiopia, an origin known for coffees with floral and citrus notes. This lot is grown between 2,000 and 2,200 meters and has a profile of jasmine, lemon, and peach.

What Ethiopian Heirloom means

Ethiopian Heirloom groups together local Ethiopian varieties rather than referring to a single botanical variety. For this coffee, the name is accompanied by the Yirgacheffe region and a 100% Arabica composition.

In the cup, jasmine and lemon notes are complemented by peach and secondary hints of chocolate, caramel, and berries.

Washed and dried on raised beds

After washed processing, the beans are sun-dried on raised beds. These surfaces allow air to circulate underneath as well, helping the beans dry evenly.

The resulting profile is clean, floral, and citrusy, with a delicate texture and lingering finish. The clarity of its aromas is one of the traits that distinguishes this coffee from a classic chocolate-and-nut profile.

Technical details

Country of origin

Ethiopia

Region

Yirgacheffe, southern Ethiopia

Altitude

2,000–2,200 meters

Composition

100% Arabica

Variety

Ethiopian Heirloom

Processing

Washed and sun-dried on raised beds

Roast profile

Omniroast (Claro Cafe)

Yirgacheffe, Ethiopia

2,000–2,200 meters

Ethiopian Heirloom grown at high altitude.

In the cup

Aroma and flavor profile

Jasmine opens the aromatic profile with a delicate fragrance reminiscent of white tea. Lemon brings bright, clean citrus acidity, while peach adds fruity sweetness.

In the background, chocolate, caramel, and berries add depth. These secondary notes complement the floral profile without overpowering it.

The silky medium body maintains a delicate, refined texture. The floral finish lingers after each sip, extending the coffee’s fragrant character.

Dominant notes

JasmineLemonPeach

Secondary notes

ChocolateCaramelBerries

Cup structure

SweetnessFruity, with peachAcidityBright, clean citrusBodyMedium, silky

• Dominant notesJasmine, lemon, peach
• Secondary notesChocolate, caramel, berries
• AcidityBright, clean citrus
• BodyMedium, silky
• TextureDelicate, refined
• FinishFloral, lingering
• CharacterFloral and citrusy, comparable to a fine tea

Brewing

Recommended brewing methods

Pour-over highlights the floral and citrus clarity. Other methods change the texture and concentration while preserving the origin’s fragrant character.

Espresso machine

It concentrates chocolate and caramel, with a floral accent in the finish. The citrus acidity calls for care with grind size and extraction to preserve balance. Adjust the settings to taste so the floral notes remain perceptible.

Best for aroma

Pour-over (drip coffee maker, V60, Chemex)

It brings out jasmine and lemon in a clean, fragrant cup. Peach adds fruity sweetness, while the delicate texture preserves the aromas’ clarity. This is the right method when you want to distinctly experience the coffee’s floral and citrus character.

French press

It accentuates the silky body and sweet finish in a fuller cup. The floral notes remain present but feel rounder. A good option if you enjoy Yirgacheffe’s fragrance and prefer a more substantial texture than with pour-over.

Turkish coffee

It produces an aromatic cup with jasmine and peach, complemented by citrus acidity. The finish is delicate and slightly sweet, while the texture preserves the coffee’s delicate character. It’s a good fit if you prefer traditional preparation and a fragrant taste.

Moka pot

It concentrates the floral and citrus aromas, along with peach, chocolate, and caramel. The cup becomes more intense while retaining the origin’s fragrant character. A good method when you want a concentrated taste, with citrus acidity and sweet notes in the background.

Whole beans or ground to order

Choose whole beans or a grind suited to your method: espresso machine, Turkish coffee, moka pot, pour-over, or French press. If you have a grinder, grind only the amount you need before brewing to best preserve the coffee’s delicate floral notes.

Frequently asked questions about Ethiopia Yirgacheffe Automatico

How is it different from regular Ethiopia Yirgacheffe?

It’s the same single-origin coffee, roasted the same way—omniroast. The format is different: Automatico comes exclusively in 1 kg bags and as whole beans, for people who use an automatic espresso machine with a built-in grinder. The regular version comes in 250 g, 500 g, and 1,000 g sizes, with grind options for pour-over, Turkish coffee, French press, or moka pot. If you only brew with an automatic machine, Automatico is the right format.

Is it suitable for someone used to classic coffee?

It may be a surprise. If you’ve only had chocolate-and-nut profiles until now, your first cup may seem unusual—some even say it “doesn’t really taste like coffee.” It’s worth trying for exactly that reason, but if you want a familiar, comforting coffee for every morning, Brazilia Santos Automatico or Columbia Supremo Automatico may be a better fit. Yirgacheffe is for the curious.

Why do you say it’s less forgiving than the others?

Because the citrus acidity is bright. With a low-acidity coffee, a slightly short extraction goes unnoticed—there’s nothing for it to bring forward. Here, the same deviation is immediately noticeable: the cup turns sour instead of pleasantly citrusy. It’s not difficult to fix; it just takes a few grind adjustments at first. Once you find the right setting, the machine repeats it automatically.

Why does it smell and taste like flowers? Is anything added?

No, nothing. The floral notes are completely natural and come from the combination of the Ethiopian Heirloom variety, an altitude above 2,000 meters, and washed processing. These conditions allow aromatic compounds to develop that other coffees don’t have—exactly why Ethiopian coffee is unique in the world.

Why do people say it tastes like tea?

Because of its more delicate body, clean acidity, and pronounced floral notes. Unlike heavy, chocolatey coffees, Yirgacheffe has a delicate texture and aromatic clarity reminiscent of white tea. That doesn’t mean it’s “weak”—it means it’s built around delicacy and clarity, not intensity.

Why only whole beans, with no grinding option?

Because the built-in grinder is the very reason you bought an automatic machine. With this coffee in particular, fresh grinding makes a major difference—the floral notes are volatile and fade quickly after grinding. If you need ground coffee, choose the regular Ethiopia Yirgacheffe, where you can specify the grind size when ordering.

Still have questions?
See the full page of questions and answers

Quick guide

Who Ethiopia Yirgacheffe is for

Choose this coffee if

• You enjoy jasmine, lemon, and peach in your cup
• You prefer bright citrus acidity and a clean taste
• You appreciate a medium body and delicate texture, similar to tea
• You mostly brew with a pour-over, V60, or Chemex
• You want a lingering floral finish
• With an espresso machine, you’re willing to adjust the grind and extraction

This may not be for you if

• You prefer chocolate and nuts to dominate, without floral notes
• You’re looking for low acidity, more subtle than Yirgacheffe’s citrus profile
• You want a full, dense body instead of a delicate texture
• You drink exclusively espresso with milk and don’t want to adjust the extraction

If you want chocolate and nuts with low acidity, Brazilia Santos offers a more familiar profile and fuller body. If you prefer fruity accents over a chocolate base, Columbia Supremo brings grape and berry notes, with a medium-to-full body.

Claro Cafe

Why choose Ethiopia Yirgacheffe from Claro Cafe

Ethiopia Yirgacheffe is a single-origin coffee with a floral and citrus profile, for those who appreciate clear notes of jasmine, lemon, and peach. Its medium body maintains a delicate texture, and the finish remains floral.

It is 100% Arabica, Ethiopian Heirloom, grown at 2,000–2,200 meters. Washed processing and sun-drying on raised beds are part of this lot’s processing.

At Claro Cafe, we freshly roast it in Romania using an omniroast profile and package it in bags with degassing valves to preserve freshness.

• Freshly roasted in Romania

  Roasted at Claro Cafe in Romania.

• Omniroast profile

  The same roast profile for Ethiopia Yirgacheffe.

• Bags with degassing valves

  Packaged immediately after roasting to preserve freshness.

Choose whole beans or grinding to order, suited to your method. Brewed as a pour-over, the coffee brings out its floral notes, citrus, and peach sweetness.

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