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Organic Ethiopian Yirgacheffe - Classic Pods

*Packaging may vary

Organic Ethiopian Yirgacheffe

Classic Pods
16.00

Certifications

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Fair Trade Certified OU Kosher Certified EURA Organic Certified

About

Enjoy our bright and indulgent Fair Trade organic Ethiopian Yirgacheffe coffee pods. Heavy citrus notes are most prominent in this cup which has a smooth body overall and a dry, tea-like finish. These organic medium roast coffee pods are perfect for those who love the sweet citrus flavors found in premium Ethiopian coffees.

The cooperative that produces this exceptional Yirgacheffe was founded in 2012 and helps farmers in the area maintain a sustainable life. All 177 members help to lovingly produce the high quality coffees that thrive in the region.

This coffee has undergone a full screening for mold and mycotoxins and has been declared toxicologically safe and compliant. Any trace levels of mold and mycotoxins (Aflatoxin, Ochratoxin) were undetectable by both representative sampling and rapid testing by a certified third-party laboratory.

To request more information about mold and mycotoxin testing, please email support@randomgospelthoughts.com or read our blog.

This single-serve coffee pod is compatible with many popular K-Cup® brewing systems including 2.0 and K-Supreme™. "Keurig", "K-Cup", and "K-Supreme" are registered trademarks of Keurig Dr Pepper Inc. Fresh Roasted Coffee LLC is neither an affiliate nor licensee of Keurig Dr Pepper Inc

Certified organic by Pennsylvania Certified Organic

Organic Ethiopian Yirgacheffe - Classic Pods

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Organic Ethiopian Yirgacheffe - Classic Pods

Roast Body

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Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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Lemon

Tangerine

Lime

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Nov - Feb

Export

Feb - Aug
Two Ethiopian farmers proudly holding up a basket of coffee cherries.

Ethiopia

African coffee is consistently ranked as some of the best on the planet, in part because that’s where coffee was born. Every varietal in existence is the product of Ethiopian and Sudanese coffee plants’ incredible voyage around the world. From fruity and syrupy to earthy and tea-like, Africa’s variably high growing ...

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