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ethiopia coffee

Ethiopia Yrgacheffe

by misha’s coffee · washington, usa

this is ethiopia yrgacheffe, an ethiopia from misha’s coffee.

$24.50buy from misha’s coffee

the bean

origin
ethiopia
status
in stock
ethiopia yirgacheffe from misha's coffee is a single-origin filter coffee grown in the yirgacheffe region of southern ethiopia, one of the most recognized coffee-growing areas in the world. no processing, tasting, or roast details were provided, so specific flavor or brew guidance beyond the origin itself cannot be confirmed. if you have access to the bag or roaster notes, check for roast level and recommended brew method to dial in grind size and water temperature accurately.

common questions

What does Ethiopia Yrgacheffe taste like?

no tasting notes were supplied for this specific lot, so confirmed flavor descriptors are not available. check misha's coffee directly for cup notes on the current release.

How is Ethiopia Yrgacheffe grown and processed?

this coffee comes from the yirgacheffe region of ethiopia. no processing method was provided, so it is not possible to confirm whether it is washed, natural, or honey processed.

How should I brew Ethiopia Yrgacheffe?

no roast level or recommended brew method was supplied. check the bag for roast information, as lighter roasts typically suit pour-over or aeropress, while darker roasts can work well with espresso or french press.

about misha’s coffee

order the single-origin pour-over if you want to see what specialty coffee actually means. misha's coffee sits on prince street without making a fuss about it, which is exactly how good roasters should operate. they focus on the beans. the roasting. the brewing. you won't find flashy signage or complicated drink menus here. just coffee done right by people who understand that roasting is science, not theater. alexandria has plenty of places that prioritize atmosphere over extraction. this isn't one of them. the espresso pulls clean and bright. no burnt edges or bitter finish that some places try to mask with milk drinks. and the staff knows their stuff without lecturing you about terroir or processing methods unless you ask. which you should. but really, it's the consistency that sets them apart. tuesday morning tastes like saturday afternoon. that's harder than it sounds. especially when you're doing everything in small batches and actually caring about the result. skip the usual suspects. get the americano.

all coffee from misha’s coffee

washington, usa

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