The bag on the pour-over bar this month is something we’ve been chasing for almost a year. It’s a washed Yirgacheffe from the Kochere district in southern Ethiopia, roasted light enough to keep its personality and just dark enough to round the edges. If you’ve ever wondered why coffee people get weird about origin, this is the cup that explains it.
The first thing you’ll notice is the aroma — jasmine, lemon zest, and something almost like ripe stone fruit. Then the sip: a clean, tea-like body with a long bergamot finish. There’s a sweetness underneath that reminds us of honey, but not the heavy kind. More like the last spoonful at the bottom of a jar.
We’re brewing it three ways through the end of the month: as a V60 pour-over (the cleanest expression), as a slow-batch filter (a bit more body, easier to drink while you read), and as a single-origin espresso for the brave. The espresso pull is bright and a little wild — closer to fruit juice than to a traditional shot. It’s not for everyone, and that’s exactly why we love it.
The farm is small, the lot is limited, and when it’s gone it’s gone. If you want to take a bag home, we’ve got 12 oz whole-bean for sale at the bar with brewing notes printed right on the label.