Ethiopia
Gedeo — Yirgacheffe Grade 1
"Mixed berry jam, marzipan, dark chocolate · silky body"
- Altitude
- 1,750–1,950m
- Varietals
- Heirloom
- Process
- Natural · raised African beds, turned continuously for 48 hours
- Harvest
- January
The story
Behind the bag.
Continuous turning during the first 48 hours of drying is what gives Misty Valley its hallmark cleanness — natural processing without the funk.
Across the roast curve: light leans blueberry and honey; medium pulls mixed berry, vanilla, and dark chocolate; dark develops marzipan sweetness.
Sustainability practices
How this coffee is grown.
- Established producer with consistent traceability and quality control
Challenges & opportunities
Yirgacheffe naturals at this quality are increasingly competed-for. Recurring relationships matter.
Why we work with them
A reference Yirgacheffe — useful for educating customers about what natural Ethiopian can taste like at its best.
Now in stock
Single origins from our shelves.
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More origin stories
Other producers we work with.
Ethiopia
Shanta Golba
"Pomegranate · mixed-berry jam · dark chocolate"
High-altitude micro lots from family-run farms in the Sidamo region. Cherries are dried on raised African beds for a clean, fruit-forward natural process.
Read storyRwanda
Rwandan Cooperatives
"Bright stone-fruit · honeyed body · floral finish"
Sourced through women-led washing-station cooperatives. Every micro lot pays a living wage premium back to the cooperatives' farmer-members.
Read storyIndonesia
East Java
"Cocoa · brown-sugar · earthy depth"
Indonesian micro lots grown under canopy, no synthetic fertilizers, processed via traditional wet-hulling for the iconic full body.
Read storyCoffee with a face behind it.
Every bag we sell connects you to the people growing it. That's the whole point.