The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


Welcome to summer everyone. The summer season for coffee has begun with our first Ethiopian of the year. The flavors of summer in coffee are bright, juicy and vivid. I am very happy with this coffee as it much resembles last year’s harvest of the same region and holds up to the standard that it’s predecessor set–fruit juice-like acidity and honeyed sweetness. As I know from last year this coffee requires an intense application of heat from the roaster to make the flavors really pop.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Kochere Yirgacheffe


The farm & mill where the coffee cherry is grown & processed.

Various small farmers

Legu Trading is located in a remote part of the Yirgacheffe region, where most farmers harvest less than a hectare of land and other work is scarce. In order to help with the area’s economic situation, Legu has made a commitment to coffee farmers. The mill pays a premium price for quality coffee and also hires as many workers as possible. Currently, Legu employs 300 people year-round and up to 600 total when the coffee cherry harvest is coming in. All workers receive a fair wage and are guaranteed a full (8- hour) workday. to
soak for a long time before the cherry is removed and the bean laid out to


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.