Ethiopia Yirgacheffe | Bedhatu Jibicho | Natural Process - Dark Roast

Organic Ethiopia Yirgacheffe | Bedhatu Jibicho | Natural Process - Dark Roast

Flavor Profile

Notes of candied strawberry and juicy peach, all wrapped up in the viscous, golden body of this classic dark roast. 

Origin

Gedeb District, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region, Ethiopia (historically referred to as Yirgacheffe in the coffee trade).

• Full 1, 3, & 5 Pound Bags - Compare $/oz vs 12oz, 2.2lb and 4.4lb bags elsewhere.
• Roast: Dark
• Producer: Bedhatu Jibicho
• Certification: Organic, Grade 1
• Process: Natural dried in the sun on raised beds
• Elevations - 1800 - 1900 meters
• Varieties - Indigenous heirloom variety
• Roasted Fresh. Shipped Direct.

About This Coffee: Blind Providence – Our Favorite Happy Accident

A few years ago, our head roaster Kevin spaced out and accidentally took a very special Grade 1 Ethiopian Yirgacheffe natural all the way to a dark roast. We usually treat these lots like the delicate fruit bombs they are and pull them early, so this felt like a pretty expensive mistake.

Rather than let it sit in the warehouse, we decided to serve it at our Minneapolis Farmers Market espresso bar and see what happened. To our surprise, people loved it—kept asking for it by name and wanting bags to take home. We’ve been roasting it ever since.

Taking that bright, berry-forward coffee to a darker roast concentrates the strawberry and peach notes, gives it a syrupy body, and smooths everything out with subtle chocolate undertones. The result is a full-bodied dark roast that still tastes unmistakably Ethiopian.

As always, it’s certified organic, carbon-negative, and supports women producers like Bedhatu.

If you like dark roasts with a little fruit edge—or just want to taste what happens when a “mistake” turns out pretty great—this one’s for you.

More info about the farmer

The coffee comes from Bedhatu Jibicho in Worka, Gedeb—one of the most consistent producers we work with. Cherries are picked at peak ripeness from October through December, then dried slowly in the whole fruit on raised African beds for about three to four weeks. It’s the kind of careful natural processing that routinely scores in the mid-90s.

Bedhatu and her husband started their farm in the 1960's, and she has been the principal manager for over 50 years with increasing help from her children. They plan on using the price premiums they are currently receiving to expand production and start an export company.

Because better coffee shouldn’t come in smaller bags: you get 33% more of our award-winning, carbon-negative organic coffee in every 1 lb bag, with less packaging waste per ounce vs other companies 12 oz. bags.

Click to see our full dark roast collection

You Drink Coffee. We Plant Trees.