Ethiopia, Worka Chelbessa, Yirgacheffe, Organic

The countries and regions where the coffee grew. A region is a more local geographic description within an origin. Place names offer context but do not prove a particular flavor or identify a cultivar.

The coffee fruit is removed before the seeds dry. Remaining sticky fruit material is removed through fermentation and washing or mechanical methods. “Washed” describes preparation, not a higher cleanliness or quality grade.

Typical taste: Often bright and clearly defined, with noticeable acidity and a lighter body.

Results also depend on growing conditions, roasting, and brewing.

A lighter roast that retains more of the coffee’s original character. Roast names vary between roasters.

Typical taste: Often emphasizes acidity over roasted flavors.

Results also depend on growing conditions, roasting, and brewing.

Coffee from one stated origin, which may be a farm, producer group, or growing area. This label alone does not guarantee a single farm, a single variety, or a particular flavor.

Named types or selections of coffee plants. Plant identity is separate from origin and processing. A broad species name does not identify a specific cultivar.

This detail is not available in the roaster’s listing.