Yirga Cheffe coffees are a renowned wet-processed type with delicate floral and fruit brightness in the cup. As a sub-region of Sidamo, Yirga Cheffe seemed like quite a specific designation several years ago, but times are changing in the coffee world. As small buyers of micro-lots start to travel to coffee origins more, our ability to designate the source of our coffees becomes more specific. And now we have started to find, within the Yirga Cheffe area, special regions with particular cup character. Comically, this lot does not represent that type of coffee; it's an old style pooled Yirga Cheffe by Mullege exports, one that passed through the new Ethiopia Coffee Exchange so that we aren't sure of it's exact origin within the Yirga Cheffe region. However, I thought it was a really nice coffee upon cupping it, not the brightest, most acidic Yirg, but one with balanced character and interesting body. Sadly, there is not much of it so it might be but a blip on our offering sheet. Dry grounds of this lot have a sweet vanilla with a lemon wafer cookie scent. It's quite floral in the wet aroma, rose-like, with mild tropical fruits. The cup impresses me because of it's balanced, buttery sweetness, and moderate acidity. It's not a super-bright Yirga Cheffe, but has a lot of floral and fruit qualities along with a creamy mouthfeel. There are rose-like flowers (like the aromatics), passionfruit and guava, and a refined sweetness. The same "lemon wafer cookie" flavor comes through, a sweet and mild citrus. The finish is slightly nutty. It's not one of those Yirgs that's a citrus explosion, but I appreciate it's quiet appeal. It also does incredibly well as an aromatic component in espresso!