Ethiopia Yirgacheffe

This coffee comes from a washing station in the Gedeo zone of Yirgacheffe, where a few hundred smallholders deliver their cherries. Our relationship with this producer partner is still young: this is the second year we have bought from the same station, and they set this lot aside for us again this season. Most gardens are under a hectare, with coffee growing in the shade of enset and fruit trees. The varieties are the region's unregistered heirloom types.

In the cup, date sweetness arrives first, followed by a bright, floral acidity of lychee and mandarin and a light, tea-like body. The fruit opens up as it cools and the finish is clean and long. This is our favourite kind of washed Ethiopian: clear, sweet and effortless.

We roast this lot light, in small batches with a short development time, making sure no roast character is left in the cup. The aim is to lift the floral side of the bean rather than cover it. It is at its best from the seventh day after roasting and was designed for filter brewing.

For the clearest cup we suggest a V60 or Chemex: 1:16 ratio, 93 °C water, medium-fine grind. If you want a little more body in the morning, try the AeroPress at 1:15.