Ethiopia, a stunningly beautiful nation located on the African Horn, is the most populated landlocked country in the world. Bordered by Kenya to the south, Eritreia to the north, Djibuti and Somalia to the east, and Sudan and South Sudan to the west, Ethiopia is extraordinarily diverse with over 80 ethnic groups and a multitude of indigenous languages / dialects. Part of this extraordinary diversity may be traced back to the start of civilization itself. After decades of research, archeologist and scientists now believe that homo sapiens may have taken their first steps upon this ancient land. Thus, it should be no surprise most experts also concur that Ethiopians were the first discover the benefits of the coffee plant.
According to legend, coffee was first discovered by a sleepy goat herder named Khaldi. Khaldi struggled to stay awake at night while watching his goats. In the mist of his nightly struggle, he noticed an interesting correlation — compared to goats that did not, goats that nibbled on the red berries of a small tree had significantly more energy right after eating them. Curious, Khaldi gave them a try and soon found that if he nibbled on those same little red berries, his struggle was over and he could effortlessly stay awake throughout the night to watch his herd.
Centuries later, Khaldi’s berries, along with many other extraordinary African Arabicas are universally regarded as some of finest coffees in the world. Known for their boldness, winey flavor, high acidity, and a bean character that is best described as on the wild side, African Arabicas never fail to impress. While Kenyans tend to be the gold standard by which the other African Arabicas are judged, they are bolder and heavier than a Yirgacheffe and not nearly as smooth or refined. If you are new to Africans, the Yirggie is a perfect starter. Most Yirgacheffes are grown on small plots called ‘coffee gardens’ without the use of chemical fertilizers. Once harvested, Yirgacheffes are wet processed, creating a brew that is generally more refined than most Africans, including Kenyas. Wet processing, which was first introduced to Ethiopia in 1972, allows for an complex flavor profile that is extremely fragrant, high-toned, and shimmering with citrus and floral tones — leading some taster’s to proclaim it the world’s most distinctive coffee. Our Yirgacheffe is roasted to a medium shade to allow the range of the bean’s natural flavors to emerge. Dominant tones are honey, tangerine, and dried apricot with hints of cinnamon and elderflowers. In the cup, there is good balance: good body, good acidity without sharpness, and richness without heaviness.
Coffee with the Queen 
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