In the early days of Cape Coffee Beans, much of the best Ethiopian specialty coffee that we drank in South Africa was from the celebrated Yirgacheffe region, often thought of as the Champagne of coffee. After all, only coffees grown in the Yirgacheffe region bear the appellation, and it is recognised by coffee drinkers everywhere as producing some of the best lots in the world. Our friends at Rosetta Roastery have always had a talent for finding the best of the best from Ethiopia. That is as true today as it was years ago when we started working with them.

Nevertheless, things have changed somewhat over the last few years. One of these changes is that we get to enjoy specialty coffees from other parts of Ethiopia much more often. This means we've had fewer Yirgacheffe lots as they have had to share the limelight. However, in a rare turn of events, Rosetta has released a second quintessentially Yirgacheffe offering from the Banko Gotiti region. This coffee is from the same lot as Rosetta’s earlier, washed Banko Gotiti release that both we and our customers enjoyed, but this time it is naturally processed.

Grown by a collection of smallholder farmers and comprising heirloom varieties of arabica, this coffee should offer an archetypally fruity Yirgacheffe tasting experience that maintains a clarity in the cup due to its high-quality processing.

Phaedon's tasting notes

What's surprising about this coffee is that it's a natural. In truth, if you'd given it to me blind, I probably would have guessed it was an Ethiopian, perhaps even a  Yirgacheffe, but I doubt I'd have known it was naturally-processed. It's just so darn clean and clear in the cup! It tastes exactly like what I expect of a high-quality washed Yirgacheffe. I guess it's a testament to how far things have come with processing. Gone are the days of old where natural meant funk. This may be fruity, but it's quite elegant as well. The most prominent characteristic is the floral aromas. I also picked up some berry flavours and tea-like notes. It's a classic; it's just not processed in the classic Yirgacheffe way! It's also pretty versatile and gave me tasty brews in everything from a moka pot to a French press, with a particularly tasty pour-over in between.

Rosetta’s Notes

Style: Progressive
Flavour: Elegant florals, mango, strawberry yoghurt

“Delicate floral aromas unfold alongside ripe mango and creamy strawberry yoghurt notes, creating a layered, vibrant sweetness. The syrupy texture and gentle, balanced acidity give the coffee a satisfying weight while highlighting its lively, expressive character.”

Coffee details from Rosetta

“Sourced from smallholder farmers in the Banko Gotiti Kebele of Gedeb, Yirgacheffe Zone, this natural heirloom lot was processed at the Wete Ambela Coffee Export PLC washing station. The farms here sit between 1950 - 2100m ASL, each typically spanning just one to two hectares, where farmers handpick ripe cherries at peak maturity.

“After harvesting, cherries are carefully dried on raised African beds for 18 to 21 days, turned frequently to ensure even drying and preserve the integrity of the fruit. This slow, attentive process enhances the clarity and sweetness of the cup. This lot embodies the expressive elegance of southern Ethiopia, showcasing the harmony between meticulous farming and the region’s high-altitude terroir.”

• Altitude: 1950 - 2100m ASL
• Processing: Natural
• Variety: Heirloom varieties
• Harvest: 2024
• Region: Banko Gotiti, Gedeb, Yirgacheffe, Ethiopia
• Producer: Smallholder farmers of Wete Ambela Coffee Export PLC washing station