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Ethiopia Adame Gorbota G1 Yirgacheffe


Flavor Profile

Cupping Notes
Black Cherry, Meyer Lemon, Tangerine

Attributes (1-7)

Flavors (1-4)


  • CategoryConventional
  • CountryEthiopia
  • Local RegionYirgacheffe
  • ProcessNatural
  • VarietyIndigenous Heirloom varietals
  • Altitude (meters)1,937 - 1,950 masl
  • HarvestDecember - March
  • Organic CertificationNo
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
Starting at $9.05 / lb
As low as $0.15 / lb
New Natural Yirgacheffe!

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raw green bean Green coffee is raw Roast prior to consumption

This coffee comes to us from the Gerbota Suka Washing Station in Yirgachefe, Ethiopia. The arrival cherry is sorted by hand first to separate the less dense cherries. Then, the good cherry is taken to raise bed to dry under the sun light for about 21 days. After the coffee is dried with cherry, it is then milled to remove the husks and then transported to the final processing warehouse

Cupping Notes:Black Cherry, Meyer Lemon, Tangerine.

Customer Reviews

Average Rating
April 9, 2023

When referring to Light or Dark it is (Light = 1 Cracks and Dark = 2 Crack) and we rated it from 1:35. The Light brew was with 8 Cups of Water and 50 Grams of Coffee and Flavor was Cherry taste with a rate of 32 and Strength of Coffee Strong . This coffee is one of my go to coffee's.

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March 23, 2023

nice fruity cup of coffee very smooth

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August 7, 2023

A couple grains of salt to take with my comments, I pan roast and I have only recently been experimenting with beans from different origins and processing. When these beans came in I let them sit for a couple days as they had been in hot temps for a couple days during shipping. I loaded them in a stainless steel saucier (of course I overloaded). Kept the temperature low for a slow drying with frequent tossing from the wrist. Once the chaff, which was plentiful, started to release I put the flame up slightly and was a little hard with the toss to allow the chaff to fall outside the pan. When I was convinced the first crack was through and some beans had a second I dropped into my cooling tray. I waited a whole 12 hours before I ground some for a cup in a drip maker. What I tasted was sugar water with a light fruit essence. I let them sit for a few days then brewed in the moka pot. What a wonderful coffee. I get that strong coffee taste and a powerful sweet/tart fruit combination. It doesn't matter what it taste like in a drip brewer(which I plan to try again) these are a great cup in the moka. I just wish I could try them in a proper espresso machine.

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