Yaye Arbegona, Washed Landrace - Ethiopia

THE CUP

Refined and expressive. Watermelon, lychee, and layered botanicals create a profile that’s both juicy and complex, with the crystalline clarity that makes Yaye one of our most anticipated coffees each year.

THE ORIGIN

• Washing Station: Yaye

• Region: Arbegona, Sidama, Ethiopia

• Altitude: Among the highest washing stations in the world

• Process: Washed (36h underwater fermentation, 10–14 days raised-bed drying)

• Grade: 1

THE PROCESS

Ripe cherries are hand-picked, floated to remove defects, de-pulped, and density-graded. After 36 hours of underwater fermentation, the parchment is carefully dried on raised African beds for up to two weeks. The result: a clean, articulate expression of Sidama terroir.

WHY SEY LOVE IT

This is SEY's third year featuring Yaye, and it remains a standout. The extreme elevation, meticulous processing, and consistency year after year make it one of the most articulated and memorable profiles on our menu. Visiting the site this season is another step in deepening their connection to one of Ethiopia’s finest origins.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.