Roasted - Ethiopian Yirgacheffe GR2 (Coffee of the Week)

About the bean

West Arsi, in Ethiopia's Oromia zone, has emerged as a rising star in the global specialty scene, but this region is no newcomer. As a coffee producer for as far back as anyone can remember, offerings from here used to be sold as Sidamo or Harrar. Designated more recently as a unique growing origin by the Ethiopian Commodity Exchange—a sought-after distinction that helps farmers in a particular area gain brand and market recognition for their efforts—West Arsi has deepened its cache through performance swagger in international quality competitions (including Cup of Excellence). With its balance of tradition and scientific innovation, the area is redefining Ethiopia’s coffee legacy.

High altitudes, volcanic soils and a temperate climate make West Arsi ideal for the heirloom varietals it is known for, such as 74110 and 74112. These varietals were bred by the Jimma Agricultural Research Center in the 1970s for their combination of quality and disease-resistance stamina. 

Smallholder farmers, often managing plots under 2 hectares, utilize a meticulous washed processing method to pulp hand-picked cherries, followed by water fermentation for 48–60 hours to remove mucilage. Sun-dried on raised beds for 7–10 days, this method accentuates the coffee’s vibrant acidity, floral aromatics, and notes of stone fruit, showcasing West Arsi’s distinct terroir.

In the cup, we have a coffee suited to the spectrum of roast profiles. The Yirgacheffe's dried fruit notes will balance increased acidity at a lighter roast. At a darker roast, expect these notes to become more accentuated (a pleasant surprise given that more lemony was the other option). An espresso will tend to be dense with either a fruity brightness (at a lighter roast) or a sweeter strength at a darker profile. Brew as you please. We prefer a V60 drip for a smooth result or French press for more oomph.

Enjoy!

Taste Profile: Dried Fruit. Lemon. Black Tea.

Quick Notes

Region: West Arsi, Yirgacheffe
Altitude: 2,000 masl.
Process: Washed
Drying: Raised beds
Grade: 2
Varieties: 74100, 74112, Heirloom
Cupping Score: 87.99 points (a score of 80 points or above on a 100-point scale is graded “specialty”)
Roast Recommendation: Flexible. For an explanation of our different roasts, see here: https://greenbeanery.ca/pages/roasting-chart.

Note: The roasted Coffee of the Week is available exclusively as a City, Full City, and/or Vienna roast profile option.