Agaro Dry Mill

Description

Tasting Notes: Bergamot, Brown Sugar, Malt

498 Smallholder Farmers | Region: Yirgacheffe, Ethiopia | Varietal: Heirloom | Mill/Washing Station: Agaro Dry Mill | Importer: InterAmerican | Processing: Washed | Altitude: 1,900–2,200 MASL

Our average cupping score: 85.25

About the Producers

Yirgacheffe, one of Ethiopia's most celebrated coffee regions, lies in the south near Kochere and Oromia. Its fertile soil, high elevation, and tropical climate with distinct wet and dry seasons create ideal growing conditions. This specific coffee undergoes washed processing on traditional raised beds, ensuring even airflow during drying. The combination of heirloom varietals, optimal climate, and careful methods produces a signature profile known for bright acidity, delicate body, and floral aroma.

What makes this coffee stand out

Ethiopian coffee is celebrated for its distinctive and complex flavor profile, often described as fruit-forward and intensely aromatic. Known for bright, delicate acidity, it typically features notes of citrus, stone fruit, and blueberry, layered with delicate floral undertones of jasmine or lavender. This vibrant cup is attributed to the country's thousands of native heirloom varietals, ideal high-altitude growing conditions, and traditional processing methods. Whether washed for clarity and tea-like elegance or natural for bold, fruity intensity, Ethiopian coffees offer a unique sensory experience that captures the essence of their diverse terroir.

Pour over recipe:

Ratio: 18g coffee, 320g water | Grind: Medium | Water: 198F

0:00 80 g (bloom)
0:30 200 g
1:00 320 g
3:30 Target brew time

Text from Driftaway Coffee's listing.