Three micro-lots from the Gedeo zone, each washed at a different station, each carrying a distinct signature of altitude and terroir. This guided cupping strips the Yirgacheffe appellation down to its component voices.
What We’ll Taste
The session opens with a dry fragrance assessment of all three samples side by side — Kochere, Gelana Abaya, and Aricha — before we break the crust and map the wet aroma. You’ll learn to isolate jasmine from bergamot, to distinguish lemon blossom acidity from the sharper Meyer lemon finish that marks higher-altitude lots.
Each coffee is roasted to a light development profile that preserves origin character without imposing roast flavor. We pull the beans forty-eight hours before the event so degassing is complete and volatile aromatics are at peak expression.
Yirgacheffe is not a single flavor — it is a conversation between soil, shade canopy, and the discipline of the washing station operator.
Format
Ninety minutes, seated. We provide cupping bowls, spoons, rinse water, and a printed tasting wheel. No prior cupping experience required — the facilitator walks through SCA protocol step by step. Attendees leave with a 50g sample bag of each micro-lot and a completed scoring sheet for personal reference.
- Three washed Yirgacheffe micro-lots at light roast
- SCA cupping protocol with guided facilitation
- Take-home sample set (150g total)
- Printed flavor wheel and scoring sheet
Space is limited to twelve seats to keep the table intimate and ensure every participant can engage with the facilitator directly. Arrive ten minutes early — we begin promptly.
