The Quiet Revolution in Yirgacheffe
For seventy years the region defined itself by washed coffees — clean, citric, jasmine-bright. A new generation of producers is betting the next chapter will be written in fermentation tanks.
PHOTO · Drying beds at Banko Gotiti, late February.
Every coffee published here has been traced back to a slope, a season, and a name. No region is reduced to a flavour note; no farmer to a footnote.
The Eight Origins
The region that taught the world to taste jasmine, bergamot and stone fruit in a single cup.
A patchwork of 80 cooperatives, four micro-climates and the most-exported origin in Ethiopia.
The eastern walled city that refuses to wash its coffee — and why connoisseurs still chase it.
Down the Supply Line
A diagram-by-diagram walk through every door a green bean passes through on its way out.
Container math, pre-shipment samples, FOB versus EXW, and the contracts that decide it all.
A field guide to the names roasters chase, the families behind them, and what they really cost.
In the Cup
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