Ethiopia Yirgacheffe Anaerobic Natural


We taste Maraschino Cherries, Ginger Candy, and Cocoa Nibs.

This is a coffee bursting with flavor but still smooth and approachable. Fruits and spices are the stars of the show. The body is rich but balanced by a silky mouthfeel.

*We recommend the light roast for filter brewing, and the medium or dark roast for espresso depending on your personal preference, brew method, and equipment.

Ethiopia Yirgacheffe. Ethiopian Yirgacheffe coffee. Ethiopian Yirgacheffe. Ethiopian Yirgacheffe Medium Roast

About the Producer

Ethiopia Yirgacheffe Farmer Getachew Eshete at his mill

600 smallholder farms that are mostly family run bring ripe cherries to Getachew Eshete’s washing station for processing. Old growth heirloom varietals as well as improved varietals derived from their ancient genetics make up this micro lot. The tiny coffee beans in this batch are part of coffee’s origin story.

Unmistakably ovular in shape and smaller than most peaberry crops,  it is a challenge and a joy to roast them to their fullest potential. Getachew takes great care in processing the coffee. He is well known in this region for his efficiency and his ability to manage high quality production. It requires intense labor and immaculate attention to detail to ensure delicate flavors are well maintained and stable.

Anaerobic Natural Processing

Holy cow. This distinctive coffee undergoes natural processing following an expertly calibrated anaerobic maceration. The cherries ripen to perfection on the tree for as long as farmers can allow. This is a premium late-harvest crop. 8 hours or less after picking the cherry, farmers deliver them to be sorted and processed.

  • Firstly, Getachew’s team inspects them and floats them in water to remove any beans lacking density. They then drain and scrupulously collect the most faultless cherries for processing.
  • Secondly, they place the cherries in covered tanks that provide a low oxygen “anaerobic” environment for 72 hours.
  • Thirdly, the coffee goes through traditional natural processing. They shade dry it on raised beds for 15-20 days.



This is easily one of the best natural process Ethiopian coffees we’ve had this year. There are only 10lbs of this coffee in stock! Do yourself a favor and get some before its all gone.

Ethiopia Yirgacheffe

Firstly, we try to denote Ethiopian coffees by specific kebele (neighborhood). This coffee is even more specifically denoted by washing station. Secondly, we never lump coffees from the greater Gedeo Zone into a generic “Yirgacheffe” profile. Further, we try to preserve that designation specifically for coffee from the town that bears that name.

This coffee is indeed a true Yirgacheffe, located within a designated woreda surrounding a town, in the heart of the coveted Gedeo Zone, the narrow section of highland plateau dense with savvy farmers and fiercely competitive processors.

In conclusion, the kebele  itself is a prestigious one within a conspicuous region, producing numerous award winning coffees in the past from cooperatives and private washing stations alike. Experts consider Yirgacheffe as a terroir that sets a benchmark for beauty and complexity in arabica coffee. It is known for being beguilingly ornate and jasmine-like when fully washed, and seductively punchy and sweet when sundried.

Ethiopia Yirgacheffe. Ethiopian Yirgacheffe coffee. Ethiopian Yirgacheffe. Ethiopian Yirgacheffe Medium Roast

For more natural process coffees check out our Organic Ethiopian Yirgacheffe Banko Chelchele Hambela Natural.