Ethiopian Natural Ye Genet

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Ethiopian Natural Ye Genet 

Ethiopian Natural Ye Genet One Roast

You could easily brew this after a nice dinner and drop into conversation that this exotic coffee, cost you £70 a kilo. The next level of complexity and rich ripe sugary balance make this close to perfect. This is just what great Ethiopian naturals do.  If you feel aggrieved that you haven’t spent enough, fear not we have a range of exotic coffees hitting our doors over the coming weeks. 

This is the first re-visit for us with Ye Genet Mill since early 2019, which feels like a long time ago!

Farm Stuff:

Ye Genet Mill,

Owned by Mr. Tsegaye Hagos , who Also owns Sasaba Mill.

Area: Guji

Producers: Small Holder farmers

Altitude: 1900-2250 Meters above sea level

Process: Natural

Roast: Light Filter. Cool dropped.

Cup Profile Filter:

Based on 60-65g per litre

|Aromatics: Strawberry Jam| Body: Thick and creamy| Acidity: Sweet & Limey| 

When hot, this is just a big complex, mouthful of fruit. There is no big ferment or boozy characteristics, just balanced, complex and, deeply sweet. 

Upfront, summery strawberry jam-like sweetness, limey acidity, and citrus linger. On cooling, the body builds (💪💪thickens, if you prefer the term?). Apricots, floral, and long sweet citrus. 


This coffee has so much sweetness and although stunning filter, also cuts through milk with ease if extracted well.

We have been running 17g into 34g +/-  for milk-based drinks in 28-35 seconds and 17g into 45-50g for espresso in a few seconds longer. I tried a few what ifs?” when brewing, but longer (60g) shots bought less sweetness and subsequent happiness from the cup.  

In milk-based drinks, this is ripe, fruity, and naturally very lactic. In espresso, this is tropical fruit sugars, limey and long.



Mr. Tsegaye Hagos set up Ye Genet, having successfully run Sasaba mill for some years. Tsegaye has attracted many of the best growers in the area, to his mill, as he rewards growers for quality and consistency.

Unlike almost everywhere else in Ethiopia, coffee is picked selectively and at the peak of ripeness . Farmers work with the same varieties and use a systematic farming system to produce more uniform beans. The conditions in the surrounding area are also excellent. Fertile red-brown soil that is rich in iron. Young and vital coffee trees. And astonishing altitudes that surpass 2000 m.a.s.l.

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