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


This is an unusually complex Ethiopian coffee. It’s a lively coffee with lots of fruit notes in balance with a honey like sweetness. It is roasted light to reveal its natural character which needs no embellishment from the roaster.


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.


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.