Yirgacheffe, with its high mountain slopes of 2,000 meters and above, is an Ethiopia’s renowned coffee growing region. The Heirloom varietal grown in the area has a slightly sour taste and intense aroma. The coffee scores 88 points on SCA scale. After harvest, the coffee is pulped on the same day, fermented for 48 hours, sun-dried on raised beds, and then carefully sorted by hand. We added more heat at the early stage of the roast to infuse and develop the aromas.