ETHIOPIA

Organic Ethiopia Natural Yirgacheffe G4 (E)

February 9, 2026 0 comments

Organic Ethiopia Natural Yirgacheffe is produced by smallholder farmers in the highlands of southern Ethiopia’s Yirgacheffe region, where indigenous heirloom coffee varieties grow at elevations of 1,700–2,200 meters. Naturally processed and sun-dried on raised beds, this coffee reflects the region’s rich biodiversity and traditional farming practices, resulting in a vibrant, fruit-forward cup with exceptional depth and character.

AT A GLANCE

ORIGIN

Ethiopia

VARIETAL

Ethiopian Heirloom

REGION

Yirgacheffe

PROCESS

Natural (Dry Process) • Dried in the Sun

PRODUCER

Hafursa Cooperative

ALTITUDE

1,700 to 2,100 meters

CERTIFICATION

USDA Organic

HARVEST

October - December

THE STORY BEHIND THIS COFFEE

This 100% USDA Organic-certified coffee comes from the highlands of Yirgacheffe, Ethiopia, one of the world's most celebrated coffee-growing regions. Produced by smallholder farming families in the Gedeo Zone, the coffee is cultivated at elevations between 1,700 and 2,200 meters using traditional organic farming practices and indigenous Ethiopian heirloom varieties.

After harvest, ripe coffee cherries are delivered to local cooperatives and collection stations, where they undergo the natural dry process. The whole cherries are carefully sun-dried on raised African beds, allowing the fruit to dry around the coffee seed and contribute to the coffee's sweetness and complexity. This lot presents a distinctive profile of milk, dried fruit, and cedar.

The combination of high-elevation Ethiopian cultivation, heirloom varieties, organic farming, and natural sun-drying creates a coffee that expresses the character of Yirgacheffe through its fruit-driven sweetness and aromatic depth. It is a vibrant representation of the traditional smallholder coffee production that has made southern Ethiopia so highly regarded in specialty coffee.

GROWING CONDITIONS

ELEVATION

Grown between 1,700 and 2,200 MASL, the high-elevation environment supports slower coffee cherry maturation and helps develop complexity and depth in the beans.

CLIMATE

The highlands of southern Ethiopia provide a cool mountainous growing environment that is well suited to Arabica coffee. These conditions support gradual cherry development and contribute to the distinctive character associated with Yirgacheffe coffees.

SOIL

Coffee is cultivated in the Gedeo Zone, where traditional smallholder farming takes place in fertile highland soils. The combination of soil, elevation, and established agricultural systems provides favorable conditions for Ethiopian heirloom Arabica varieties.

SUSTAINABILITY

Smallholder farmers use traditional organic farming practices, often incorporating coffee into diversified agricultural systems. Cooperative structures also support quality improvement, community development, and stronger market access for farming families.

VARIETAL – ETHIOPIAN HEIRLOOM

Ethiopian heirloom Arabica varieties represent the diverse genetic heritage of Ethiopia's coffee-growing regions. These locally adapted varieties have been cultivated by generations of smallholder farmers and are particularly well suited to the highland environments where Ethiopian coffee is produced.

Grown at 1,700–2,200 MASL and processed naturally, the heirloom varieties in this lot contribute to a distinctive and expressive cup. The result is a coffee with dried fruit sweetness, smooth milk-like character, and subtle cedar notes , reflecting the traditional coffee-growing heritage of Yirgacheffe.

VARIETAL IN FOCUS

Ethiopian Heirloom

ORIGIN

Ethiopia — the genetic homeland of all Coffea arabica. Grown across the major coffee regions of Yirgacheffe, Sidama, Guji, Jimma, and Harrar, among others.

CHARACTERISTICS

An umbrella term covering thousands of wild and semi-wild Arabica genotypes that have never been formally selected or bred. Over 10,000 distinct genotypes have been identified in Ethiopia alone. Genetic diversity is extraordinary — no two farms, villages, or forests grow exactly the same plant. Sold collectively as 'Ethiopian Heirloom' on export as individual variety identification is rarely traceable at the farm level.

CUP PROFILE

Highly variable by region — Yirgacheffe expresses jasmine, bergamot, and lemon; Sidama brings stone fruit and blackcurrant; Guji shows tropical fruit and peach; Harrar produces wine-like, blueberry, and mocha notes. All tend toward complexity, florality, and vivid natural sweetness.

ROLE IN THIS LOT

Contributes wild, complex, and terroir-driven character with vibrant florality and natural fruit sweetness.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Ethiopia Natural Coffee Drying Process

1

WHOLE-CHERRY DRYING

Ripe coffee cherries are dried whole with the fruit intact on raised African drying beds. Keeping the fruit around the coffee seed allows the coffee to develop additional sweetness and fruit character during drying.

2

SUN DRYING

The cherries are naturally sun-dried on raised beds, where consistent airflow and careful drying management help reduce moisture evenly while protecting the coffee's quality and natural characteristics.

3

OPTIMAL MOISTURE

The coffee continues drying under careful quality control until it reaches a suitable moisture level for stable storage and further preparation, helping preserve its distinctive milk, dried fruit, and cedar cup profile.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Milk

Dried Fruit

Cedar

BODY

Medium, smooth

ACIDITY

Bright, balanced

SWEETNESS

Dried fruit, milk chocolate-like

WHY WE SELECTED THIS LOT

Why We selected Lot 1269

We selected this Lot for its combination of USDA Organic certification, high-elevation Ethiopian production, traditional smallholder farming, and natural processing. Sourced from the renowned Yirgacheffe region, the coffee reflects the distinctive growing environment and agricultural traditions of southern Ethiopia.

The coffee's Ethiopian heirloom varieties, grown between 1,700 and 2,200 meters and naturally sun-dried on raised beds, create an expressive profile centered around milk, dried fruit, and cedar. The natural process adds sweetness and complexity while preserving the characteristic identity of the region.

For Artizan Coffee, this arrival represents the qualities we look for in Ethiopian coffees: strong origin character, responsible cultivation, traditional processing, and an expressive cup profile. The cooperative-based production model also connects the coffee to the smallholder farming communities whose knowledge and traditions continue to shape Yirgacheffe's place in specialty coffee.

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