Green Coffee Beans | Ethiopia Yirgacheffe

Yirgacheffe heirloom greens are among the most delicate to roast. The aromatic compounds that produce the jasmine and floral character are volatile and lost quickly with aggressive heat application. Use a gentle charge temperature, slow progression through the drying phase, and give the Maillard phase enough time to develop sweetness before first crack. Drop at or just after first crack for light roast. Do not push past medium-dark on this lot.

Medium-dark and dark roast are not recommended for this lot. The heirloom variety aromatics that define Yirgacheffe are lost beyond medium roast development, producing a flat, roast-forward cup that does not reflect the origin character or the SCA 84 cup quality of this green coffee.

Yirgacheffe is a woreda within the Gedeo Zone of southern Ethiopia. It sits within one of the world's most biodiverse forest ecosystems, where wild Arabica has grown for centuries alongside thousands of plant and animal species. Smallholder farmers in Yirgacheffe typically manage less than one hectare each, hand-picking ripe cherries and delivering them to centralised washing stations where they are depulped, fermented, and dried on raised beds. The altitude across the Yirgacheffe growing area ranges from 1,700 to 2,200 metres above sea level, producing beans with high density and concentrated aromatic complexity.

Washed processing is the defining factor in Yirgacheffe's cup character. By removing the cherry skin immediately after harvest and fermenting the beans in water before drying, the process strips away any fruit influence from the drying stage and lets the heirloom variety aromatics come through with exceptional clarity and precision. The jasmine, rose, and lemon zest notes in the cup are native to the bean and the terroir, not a product of processing sweetness. This is what separates a washed Yirgacheffe from every other coffee origin in the world.

This lot scored SCA 84 — firmly in the excellent tier of specialty classification and meaningfully above the 80 to 82 range that qualifies as specialty grade. For home roasters, this score confirms that the green coffee is clean, consistent, and high-quality before it ever reaches the roaster. For commercial roasters, it provides a verifiable quality benchmark for specialty menu positioning and single origin retail programs.

Why does Yirgacheffe green coffee taste different as a roasted cup?

Yirgacheffe is one of the few origins where the flavour profile changes significantly as the cup cools. At brewing temperature the jasmine and lemon zest notes are most prominent. As the cup drops toward 50 to 60 degrees Celsius, the berry sweetness emerges and the floral character deepens. This is a natural characteristic of the mixed heirloom Arabica varieties and the washed process. When roasting at home, brew a small sample, taste it hot, and taste it again as it cools. The difference is one of the most striking sensory experiences in specialty coffee.

What is the difference between Yirgacheffe Grade 1 and Grade 2?

Ethiopia grades green coffee under the Ethiopian Coffee and Tea Authority system. Grade 1 allows virtually no defects and commands a significant price premium. Grade 2 allows up to four primary defects and eleven secondary defects per 300g sample with no cup defects on cupping. In practice, the cup quality difference between Grade 1 and Grade 2 from the same washing station is often minimal for home roasters. This lot scored SCA 84 at Grade 2, confirming clean cup quality that performs at the excellent specialty tier regardless of its grade classification.

Why is light roast recommended for this green coffee?

The jasmine, rose, and lemon zest aromatics in Yirgacheffe are volatile compounds that are the first to disappear as roast development increases. At light roast these compounds are fully preserved and produce the most vivid, distinctive cup. At medium roast they begin to soften toward stone fruit and citrus, which is still a good result. Beyond medium-dark, the origin character is largely replaced by roast-forward notes and the cup loses the qualities that make this lot worth sourcing at specialty grade.

How should I store Yirgacheffe green coffee?

Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months when stored correctly. Avoid fully airtight containers for long-term storage as green coffee benefits from slight air circulation. For 15 lb quantities, a GrainPro liner bag or equivalent hermetic storage is recommended to preserve the aromatic integrity of this lot between roasting sessions.

Is this available for wholesale?

Yes. Ethiopia Yirgacheffe Grade 2 green coffee is available for wholesale supply to home roasters, small roasteries, and commercial buyers. For volume pricing, recurring supply, or larger quantities beyond 15 lb, contact us directly or visit our wholesale inquiry page.