Jasmine, Pear Drops, Lime
From Mundayo Village in Ethiopia's Oromia Region, this Yirgacheffe natural has pear drop sweetness, a lift of lime acidity and a quiet thread of jasmine running through the cup. Grown at altitude by a community of smallholder farmers and dried slowly on raised beds, it's fruit-forward and aromatic - and it holds up just as well over filter as it does pulled as a shot.
Bright, fragrant and pear-drop sweet
This is Wogan's Ethiopian natural from Mundayo Village in the Oromia Region - a coffee they return to season after season, occasionally rotating the specific farm but always staying true to Yirgacheffe. It's easy to see why.
Grown at altitude on red clay soils by a community of around 750 smallholder farmers, the coffee is processed with real care: hand-sorted at the Testi Coffee Washing Station, water-floated to remove anything less than ripe, then spread thinly on raised African drying beds and turned up to six times a day over three weeks. That patience shows in the cup.
The result is everything a well-handled Ethiopian natural should be - pear drop sweetness up front, a lift of lime acidity, and jasmine running quietly through the background. Fruit-forward and aromatic without being overwhelming, it holds up well across a range of brew methods, from a slow filter to a shot of espresso.
With an SCA score of 88, it's a coffee that rewards attention but doesn't demand it. If you enjoy coffees that lean bright and fragrant, this one will feel like a natural fit.
About the Roaster
Wogan Coffee has been part of Bristol's fabric for over fifty years, now run across three generations with one branch in Bristol and another in London. As a wholly independent family company, they've spent decades learning not just how to roast well, but how to do it responsibly - paying the living wage, running solar-powered roasteries, and delivering locally by cargo bike.
