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We find flavours of apricot, earl grey tea

Body     Acidity

Roasted omni for filter and espresso

This coffee is from a private wetmill in the local community of Wote, in the famous Yirgacheffe region of Ethiopia.

Yirgacheffe is known for its clean, floral and acidity-driven washed coffees and “high quality” sun-dried beans with genuine and unique fruit and berry flavors. And the Gedeo area where this coffee is grown has some of the most complex and intense coffee flavors in Yirgacheffe.

There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. Organic fertilizer is common, pruning less common.

The producer is working closely with one of our partners to increase quality through systematic work at the wet mill. Coffee from this producer is available in limited amounts, and we’re excited to share some of the highest quality lots of this coffee with you in this delivery.

The Lingo

Ethiopian pronunciation is tricky, they’ve got a few sounds that don’t exist in English, but in case you’re wondering, Yirgacheffe is pronounced a little like Irga CH’EF-feh, and Wote has a soft sound, like wo-tay.

Let’s talk about processing

By now you’ve probably heard a few mentions of coffee processing, so let’s take a moment to talk about exactly what that is.

Wetmill workers sorting coffee cherries

The coffee cherries are hand sorted for unripes and overripes by the farmers before they go in to production. This is just the first of many times between picking and export that the coffee is hand-sorted to ensure consistency and quality.

The skin and pulp of the cherry is then removed, in the case of Wote wetmill this is done using a 3 disc Aagaard pulper.

Fermentation tanks

The coffees are then fermented under water for 24-36 hours, dependent on the weather conditions.

Grading channels

It’s then graded in washing channels in to two grades based on density.

It is then soaked under clean water in tanks for 12-24 hours.

Raised drying beds

The coffee is then sun dried for 10–15 days days sitting on hessian cloths, on raised African drying beds. The coffees are covered in plastic during midday and at night to protect them from the extremes in temperature, and raked often to ensure all the coffee is exposed to light and air as it dries.

This approach to drying allows air to circulate around the coffee, drying it more evenly, one of the factors that gives Yirgacheffe coffee it’s distinctive clean flavour.

While originally an African approach to drying, these raised beds are now being introduced to other coffee mills across the world to help improve quality.


All the images and information about this coffee and its producers have been kindly shared by the importer, Silo/Nordic Approach, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Mr Mergya




Gedeo, Yirgacheffe


1800 – 2000m above sea level


Ethiopian Heirloom, Yirgacheffe type




January 2015





Tasting notes

Apricot, earl grey tea

Roast style


Map showing location of Ethiopia Wote


Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Yirgacheffe region of Ethiopia

Unique for its floral and highly aromatic coffees. Some our of very favourite and memorable Ethiopian coffees have emerged from this legendary region.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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