Ethiopia Yirgacheffe Harobedame Natural GR1

TASTING NOTES
Peach, apricot and soft spice with a coconut finish.

ORIGIN
Harobedame, Yirgacheffe, Ethiopia

HEIGHT
1900 - 2200 MASL

VARIETAL
Mixed Heirloom

PROCESS
Natural GR1

PRODUCER
Smallholder Producers 

ABOUT ME
Some coffees reveal themselves all at once. This one takes its time. What first drew us in was the ripe stone fruit, but as the cup cooled it became softer, sweeter and far more distinctive.

This lot comes from smallholder farmers surrounding the Harobedame washing station, at elevations of around 2,200 metres. The coffee is sourced through SNAP Specialty Coffee, founded by Negusse Debela, and naturally processed. Ripe cherries are carefully sorted and dried whole, allowing the fruit to develop slowly while retaining the clean, elegant character associated with Yirgacheffe.

In the cup, juicy peach and apricot lead into a gentle warmth of sweet spice. Then comes the surprise - a soft coconut character that gradually emerges and lingers through the finish. It’s delicate and beautifully layered, with a smooth sweetness that becomes more pronounced as it cools.

For us, it’s the coconut finish that makes this coffee so memorable. It brings something completely unexpected to the classic stone-fruit character, creating a natural Ethiopian coffee that feels comforting, refined and genuinely different.

BREW GUIDES
We recommend the following recipes as starting points:

Espresso
Dose: 21 grams  
Brew temperature: 93.5ºC
Bar Pressure: 8.0 
Brew time: 25 - 32 sec  
Brew weight: 42 - 46 grams 
Brew Ratio: 1:2-2.2

Pour Over
Brew temperature: 94ºC
20g in 300ml out (1:15 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.