While coffees from Ethiopia are typically naturally processed, this washed process gives us a better look into the flavors present from the terroir of the area. Ethiopia’s terroir is influenced by high altitudes, volcanic soil, climate—dense forests providing shade and distinct wet & dry seasons, and microclimates—temperature, rainfall, and humidity. The Yirgacheffe area tends to develop coffee with delicate acidity, floral aromas, and citrus notes.