Ethiopia Yirgacheffe – Cafea de Origine

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Single-origin coffee

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

Ethiopia Yirgacheffe is a single-origin coffee with notes of jasmine, lemon, and peach. Its floral and citrus profile comes through in a clear cup with a delicate texture that calls to mind a refined tea.

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

Lively citrus acidity and a medium, velvety body support the floral and fruity notes. Chocolate, caramel, and berries emerge in the background, while the finish remains floral and lingering.

At Claro Cafe, we roast it fresh in Romania in an omniroast style. You can find it whole bean 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, clear and easy to recognize.

Peach sweetness

A fruity note that complements the citrus acidity.

Lively citrus acidity

A fresh, clean taste in every cup.

Medium, velvety body

A delicate texture that supports the aromas without weighing them down.

Ethiopian Heirloom

A name that encompasses 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 carries on the coffee’s delicate profile.

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 encompasses local Ethiopian varieties; it does not refer to a single botanical variety. For this coffee, the name is paired with the Yirgacheffe region and a 100% Arabica composition.

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

Washed processing and drying on raised beds

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

The resulting profile is clear, floral, and citrusy, with a delicate texture and lingering finish. The clarity of its aromas is one of the qualities that sets this coffee apart 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 aroma profile, with a delicate fragrance reminiscent of white tea. Lemon brings lively, clean citrus acidity, while peach rounds out the flavor with fruity sweetness.

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

The medium, velvety body preserves a delicate, refined texture. The floral finish lingers after each sip, carrying on the coffee’s fragrant character.

Dominant notes

JasmineLemonPeach

Secondary notes

ChocolateCaramelBerries

Cup structure

SweetnessFruity, with peachAcidityCitrusy, lively, and cleanBodyMedium, velvety

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

Brewing

Recommended brewing methods

Filter brewing 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 on the finish. The citrus acidity calls for careful dialing in of grind and extraction to preserve balance. Adjust the settings to taste so the floral notes remain perceptible.

Filter (drip coffee maker, V60, Chemex)

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

French press

It emphasizes the velvety body and sweet finish in a fuller cup. The floral notes remain, but feel rounder. A good choice if you enjoy Yirgacheffe’s fragrance and prefer a more substantial texture than filter brewing offers.

Turkish coffee

It makes an aromatic cup with jasmine and peach, complemented by citrus acidity. The finish is delicate and slightly sweet, and the texture preserves the coffee’s refined 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 accents in the background.

Whole bean or ground to order

Choose whole beans or a grind suited to your brewing method: espresso machine, Turkish coffee, moka pot, filter, or French press. If you have a grinder, grind only what you need just before brewing to preserve the coffee’s delicate floral notes as much as possible.

Frequently asked questions about Ethiopia Yirgacheffe

How long does it stay fresh after roasting, and how should I store it?

Freshly roasted coffee is at its best during the first 30–60 days after roasting. Keep it in its original bag with a degassing valve, sealed tightly, at room temperature and away from light, heat, and moisture. Avoid the refrigerator, since moisture and condensation affect the aromas. With this coffee in particular, grinding it fresh before each brew makes a big difference—the floral notes are the most volatile and fade first.

Why does it smell and taste floral? Is anything added to the coffee?

No, absolutely nothing is added. 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. That’s exactly why Ethiopian coffee is unique in the world.

Is Ethiopia Yirgacheffe a good fit for someone used to classic coffee?

Honestly, this coffee can be surprising. If you’re used exclusively to chocolate-and-nut profiles, your first cup may seem unusual—some even describe it as “not really tasting like coffee.” It’s worth trying for that very reason, but if you want a familiar, comforting everyday coffee, Brazilia Santos or Columbia Supremo are better choices. Yirgacheffe is for curiosity and exploration.

How does Ethiopia Yirgacheffe compare with other Claro coffees?

It’s the most distinctive and expressive coffee in the lineup—the opposite of Brazilia Santos (mild, chocolatey, with no fruity notes). Compared with Central American coffees (Guatemala, El Salvador), which focus on balance and sweetness, Yirgacheffe leans into floral clarity and citrus acidity. If the rest of the catalog offers coffees, this one is more of a singular experience.

Can you make good espresso with Yirgacheffe?

Yes, but it takes more care than a classic espresso coffee. The citrus acidity can stand out too much if the extraction isn’t dialed in properly. It’s worth experimenting with the ratio and extraction time until you find the right balance—a useful benchmark from a customer is 36 g in 30 seconds. The result is an unusual espresso with chocolate and caramel notes and a floral finish.

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 that call to mind white tea or a floral infusion. That doesn’t mean it’s “weak”—it means it’s built around refinement and clarity, not intensity.

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 lively citrus acidity and a clean taste
• You appreciate a medium body and delicate texture, similar to tea
• You mainly brew with a filter, V60, or Chemex
• You want a lingering floral finish
• For espresso, 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, subtler than Yirgacheffe’s citrus profile
• You want a full, dense body rather than 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 berries, 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 keeps the texture delicate, 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 roast it fresh in Romania in an omniroast style and pack 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

  Packed immediately after roasting to preserve freshness.

Choose whole beans or grind to order, to suit your method. When brewed as filter coffee, it highlights floral notes, citrus, and peach sweetness.

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