Ctrl_Alt_Ethiopia Yirgacheffe
Ctrl_Alt_Ethiopia Yirgacheffe
Bergamot Tea, Bourbon and soft flowers from Yirgacheffe. Not your usual cup.
Free UK mainland delivery
Dispatched the next working day.
250g makes about 14 cups · 1kg about 56 (at 18g a cup)
Overview
The odd one out, on purpose.
Ctrl_Alt_Ethiopia Yirgacheffe comes from Negele Gurbitu in Yirgacheffe, in Ethiopia's Gedeo Zone and one of the most famous coffee regions in the world. It's grown properly high, at around 1,700 to 2,000 metres, picked between October and December and fully washed. The trees are heirloom, the catch-all name for Ethiopia's native coffee varieties.
The result is funky and floral. Think Earl Grey tea with a splash of whisky, carried by a bright acidity. We roast it light to keep all of that intact, so if you want your coffee to taste of, well, coffee, this isn't the bag for you.
Brew it as a filter if you like your coffee unusual, or pull it as an espresso if you like surprises. Roasted in small batches in West Yorkshire and sent as whole beans. See our brew guide for recipes.
Origin and details
- Origin
- Ethiopia
- Region / farm
- Negele Gurbitu, Yirgacheffe
1,700–2,000 masl
Harvested October–December - Variety
- Heirloom
- Process
- Washed (Wet)
Ingredients and nutrition
Brewing Notes
Espresso
- Dose
- 18g
- Yield
- 40–45g
- Time
- 28–32 seconds
Filter / pour-over
- Dose
- 15g
- Liquid
- 250ml water
- Temperature
- 94–96°C
Moka pot
- Dose
- About 18g (3-cup pot, basket full)
- Liquid
- About 150g just-boiled water, to the valve
- Time
- Off the heat as soon as it gurgles
- Temperature
- Just off the boil
Boil the kettle and fill the base with just-boiled water to just below the safety valve.
Fill the basket with ground coffee (fine to medium, like fine sand), level it off and don't tamp.
Screw the pot together with a cloth and put it on a medium heat with the lid open.
As soon as coffee starts to flow, turn the heat right down for a slow, steady stream.
When it starts to gurgle or turn pale, take it off the heat and run the base under a cold tap.
Stir the coffee in the top chamber before pouring.
A light roast, so grind a touch finer and keep the heat gentle. It should come out bright and floral, not bitter.
AeroPress
- Dose
- 12g
- Liquid
- 200g water
- Time
- 2 minutes, swirl, 30 seconds, press
- Temperature
- 94–96°C
Put a paper filter in the cap and stand the AeroPress the normal way up on your mug.
Add the coffee, ground medium-fine.
Pour in 200g of water, wetting all the coffee.
Put the plunger in about 1cm to stop it dripping, and wait 2 minutes.
Hold the brewer and plunger together and give it a gentle swirl.
Wait 30 seconds, then press gently all the way down.
Cafetière
- Dose
- 30g (500ml cafetière)
- Liquid
- 500g water
- Time
- 4 minutes, then 5–8 minutes to settle
- Temperature
- 94–96°C
Add 30g of medium-ground coffee to a 500ml cafetière and pour in 500g of water. Don't stir.
Leave it for 4 minutes while a crust forms.
Stir the crust gently so most of the grounds sink, then skim off the foam with two spoons.
Wait another 5–8 minutes while the fine particles settle.
Lower the plunger only until it touches the surface, then pour gently and leave the silt behind.
Resting: Rest 7–10 days after the roast date for filter, 14–21 days for espresso. Light roasts take longer to settle.
These are starting points. Our brew guide has recipes for espresso, moka pot, AeroPress and cafetière.
Storage
Keep sealed in the bag or an airtight, opaque container in a cool, dry, dark cupboard, away from heat, sunlight and strong smells. Not the fridge. For longer storage, freeze in sealed portions and don't refreeze.
Delivery Information
Orders are dispatched the next working day. Order on a Monday and it goes out on Tuesday. Friday and weekend orders go out on Monday.
Shipping is free to UK mainland addresses by Royal Mail 48. Need it sooner? Choose Express at checkout for Royal Mail 24. The price depends on weight and is shown at checkout.
Subscriptions always go by Royal Mail 48, and delivery is free.
