Ethiopia Yirgacheffe Segega - filter roast 250g
Ethiopia Yirgacheffe Segega - filter roast 250g
Ethiopia Yirgacheffe Segega - filter roast 250g

Ethiopia Yirgacheffe Segega - filter roast 250g


A gorgeous Ethiopian from the rich coffee region of Yirgacheffe, this fully washed lot is clean, bright and beautifully balanced, with notes of juicy citrus, caramel and a subtle swirl of honey.

Origin: Ethiopia

Region: Kochere, Yirgacheffe 

Varietal: Heirloom Ethiopian

Altitude: 1800 - 2000 masl 

Process: Washed 


Ethiopia is hallmarked as a superb coffee producing region, in particular for the incredible diversity of flavour and character that exists among micro-regions. One of the benefits of Ethiopian coffees is the complete mix of varieties. It is estimated that somewhere between 6,000 – 10,000 varieties exist naturally in these highlands -  the origin of coffee. 


Yirgacheffe is located in the coffee-rich Gedeo Zone of Southern Ethiopia. The zone, in the Southern Nations, Nationalities, and Peoples' Region (SNNPR) of Ethiopia is named after the Gedeo people. Segaga is the name of the local market. Coffee originating from this region is highly regarded for its unique floral characteristics and high quality lots. The cultivation and processing traditions highlight the terroir and heirloom attributes of coffees grown within this area. The uniqueness of Ethiopian lots lie in the variation of cup characteristics and genetically different varieties within micro-regions, and the Gedeo Zone is no exception. 


Washing coffee cherries results in a super clean flavour profile and represents an ideal processing method for those who prefer a brighter brew. The fruit from the coffee cherry is first removed and then washed before being laid out to dry. To remove the fruit (or mucilage), the beans are placed into fermentation tanks for 24-48 hours. This process retains the beans natural crisp acidity. Unlike a natural or honey processed coffee where the bean requires a flavourful coffee cherry, washed coffees depend almost 100% on the bean having absorbed enough natural sugars during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing and drying are key. The washed process is able to highlight the true character of a single origin bean like no other process – and is the reason for the immense popularity of washed coffee.