Yirgacheffe. Yir. Ga. Cheffe. YIRRRRR GAAAA CHEF! YIRRRR GAAAA CHEF! I can’t say it just once. In fact, I can’t even stop myself from chanting it. That’s how freaking pumped up I am about this peach bomb. YIRRRR GAAA CHEF! Ok I promise that’s the last one for now.

Don’t get me wrong: the map of exquisite Ethiopian coffees is vast, saturated, and incredibly diverse. GONE are the days when one is looking for a “YIRGACHEFFE” or a “SIDAMO” or anything so devoid of specificity. The Ethiopia of today can be zoomed into, explored, and represented in so many different ways and through so many different perspectives that one could easily fill up an entire menu with coffees all grown within these borders.

STILL, for those of us that have been around the block a… few times, Yirgacheffe still means something special. At its best, it means the brightest, juiciest fruit you’ve ever sipped from a mug. The most floral opulence you’ve ever sniffed. The absolute quintessence of what perpetuates Ethiopia’s GOAT status (pun very much intended). Getting our hands on a very very good one is still special, and it always will be.

So yeah, that’s why you’ve landed here at Paragraph #4 before I’ve even gotten started on the real real of the matter: Gargari Gutity. Gargari is a village in Gedeb, Yirgacheffe where Gargari Gutity station is run by Mr. Abreham Mengiste & Mrs. Meseret Workneh of Primrose Coffee. Thousands of smallholder farmers from throughout Gedeb deliver their cherries here, which are mostly the 74110 variety—a particular Ethiopian heirloom that has been isolated, studied, and celebrated for its rare duality of phenomenal cup character and ardent disease resistance.

In addition to operating the station to brilliantly high standards, Primrose Coffee “focuses on various social responsibility programs, such as schools and bridge construction projects, and providing essential school supplies to students,” as described by The Coffee Quest, our importing partner. Especially in as vast and dense a supply network as Ethiopia, it is incredibly positive and affirming to see efforts like these, and truly doubles our pride in representing this coffee.

As the label makes abundantly—perhaps even EXCESSIVELY—clear, this coffee is PEACHY. Oh yeah.  And in classsssssic Yirgacheffe fashion, this explosive fruit presents itself with a sweet-tea sensibility, amping up both the refreshment factor as well as the indulgent glory.

Frankly, this coffee delivers such a visceral, vivid experience that it’s hard not to situate it alongside some of this year’s most glamorous cinematic icons, both of which ALSO happen to be amp’d up hearkenings to classically fabulous reference points: think PRINCESS PEACH, think BARBIE—DO NOT THINK of Oppenheimer.

Or hey, think whatever you want. Just think it while sipping this coffee. Just don’t miss out—you’ll never live it down.

Roasted in Troy, New York USA

We find coffees that people care about. Care is such an important part of the journey from seed to cup and is also the part most immediately felt. We pay attention to the people and stories behind the coffee because when the seeds are sown with care we know that it will be illuminated on the cupping table. This is the coffee that quite literally gets us out of bed in the morning in a rush to share it with our community. When we accept stewardship of this luminous thing we enter into a relationship with the farmersand producers. Our responsibility is to contribute meaningfully to their short-term and long-term success. We do this by ensuring that adequate prices are paid to farmers for growing these beautiful coffees, supporting and encouraging healthy, sustainable agricultural and environmental practices and forging long-lasting partnerships with producers that share our commitment to quality.

When we roast coffee our goal is simple, but achieving it is complex. The plant’s genetic makeup, the earth underneath it, the careful tending and processing of the fruit – all of the things that make this coffee so special should be felt by you, the last hand to touch it. Roasting is the magic that gets the specialness of the raw coffee into your cup. Our minimal intervention ethos ironically requires an intensive methodology of precisely calibrating, measuring and refining in service of drawing out and highlighting the coffee’s best attributes. Our methods and the equipment we use are high-tech and empirical but we like to feel our way through the process in equal measure. If, when the coffee finds its way to your cup, you feel connected at least in some small way to the hand that planted the seed, we consider that the ultimate success.