The Place... The coffee grown in the hills surrounding the small village of Yirgacheffe has been famous for generations, and is perhaps the best example of Ethiopian terroir, or "taste of place." Crafted by the artisans of Yirgacheffe's Koke coffee mill, this intensely floral coffee offers sweet, fragrant notes of tangerine, lemon blossom, jasmine, and honeysuckle.

The History... In 1959, a new innovation came to Ethiopia: the first washing station, used to process coffees by fermentation and washing, was built in the small southern village  Yirgacheffe. This innovation took the already famous Yirgacheffe and gave it superstar status among lovers of great coffee. Since then, dozens of washing stations have been built in Yirgacheffe, and that first station sits unused and abandoned in the town. Newer washing stations have been built closer to the farms, in the surrounding hills. One of these stations is in a place called Koke, right in the area where those first famous coffee beans came from.