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The Coffee Bean, Ethiopia Natural Coffee, Coffee Bean : Coffee : Medium & Smooth, 1812411000
  • The Coffee Bean, Ethiopia Natural Coffee, Coffee Bean : Coffee : Medium & Smooth, 1812411000

Ethiopia Natural Coffee


SKU 1812411000

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ONLINE EXCLUSIVE!  Our Ethiopian family-owned farms use sundried natural processing to get the fullest fruit flavor from these rare beans. Berry aroma and walnut flavor notes with a full tangy body and a distinctive citrus finish. 

Berry aroma and walnut flavor notes with a full tangy body and a distinctive citrus finish.

Profile: Medium & Smooth.
Place: Yirgacheffe (pronounced Yir-Gah-Che-Fay) is a rural village located in the larger Sidamo district of Ethiopia, South and slightly West of the Capital of Addis Ababa. The village gets its name from the marshland that it was associated with. This region is perfectly suited for Arabica coffee and is famous for both the quality and distinctiveness of its coffees. In 1960 Hailu Gebre Hiwot who was working for a coffee export company, was the first person to discover and identify the unique character of Yirgacheffe Coffee. Today, 54 years later, he is the man who finds the best coffees from Yirgacheffe to export to us.
People: The people of the Sidamo region are mostly smallholder farmers living in traditional grass huts with their families and livestock. Their communities are very tight knit and cooperative. They sell their ripe fruit to local “washing stations” for processing. Some of the local people also work for the washing stations as well. The customs and culture of the Sidamo people vary considerably from those who live in the Capital of Addis Ababa, on the other side of the Rift Valley. The man who owns the washing station that produces our Ethiopia Yirgacheffe Sundried coffee is Mr. Ato Assefa.
Process: Less common “natural” coffees are produced at a facility normally used for wet-processed coffees. The “washing station” operates very much like a small wet mill in Costa Rica. Its function is to pulp, ferment, and wash the coffee, separating the densities using the water flow, and then dry the coffee carefully on raised screen-bottomed tables in the sun while people carefully turn it over with their hands throughout the day. In Ethiopia, the term “Sundried” refers to “Natural” or “Dry” processed coffees (Not washed), as opposed to the Central American definition of “Sundried” which in their case refers to washed coffees dried on the patio, rather than a mechanical drier. Natural Sidamo coffees are uncommon, and natural Yirgacheffes are almost never seen in the export market.
Pairing: Pair with sweet, fruit based pastries or fresh fruit.

      8 oz: Makes approximately 25 cups of coffee
    12 oz: Makes approximately 35-40 cups of coffee
    16 oz: Makes approximately 50 cups of coffee
    20 oz: Makes approximately 60-65 cups of coffee
    32 oz: Makes approximately 90-100 cups of coffee

BREWING TIP: Use cold, filtered water and a clean machine.
GRIND only as much as you need for one cup or one pot of coffee. 
CHOOSE the correct grind. Fine for espresso, medium for automatic drip, coarse for French Press. 
MEASURE ground coffee to taste. Start with two level tablespoons of ground coffee per six ounces of cold filtered or bottled water. 
STORE in an airtight container to protect the flavor and aroma and ensure rich, fresh tasting coffee. Do not freeze or refrigerate 
We source our coffee from the best family coffee farms around the world and buy only the top 1% of Arabica Beans. 

We hand roast our coffee daily in small batches to a traditional, smooth taste profile. This is the way we've done it since 1963, when we opened our first store in Brentwood, CA. 


by PowerReviews
The Coffee BeanEthiopia Natural Coffee

(based on 1 review)

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Reviewed by 1 customer

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(2 of 4 customers found this review helpful)


OK if you like dark roast Yirgacheffe

By Newman

from Red Wing, MN

About Me Health Conscious

Verified Buyer


  • It's Yirgacheffe


  • It's Roasted Too Dark

Best Uses

  • Anytime

Comments about The Coffee Bean Ethiopia Natural Coffee:

I like my Yirgacheffe light-roast, as it brings out the flavor best, in my opinion. Roasting it darker -- even medium roast -- ruins it for me. This coffee was quite expensive and I won't order it again. I prefer the lighter-roast Yirgacheffe.

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