How Subscriptions Work
With our flexible coffee subscription program, you’ll never run out of coffee again. Here’s how it works.
Pick your coffee or drink, or choose from one of our rotating coffee subscriptions to try something new.
Tell us how often you want it delivered. You can pause at any time!
Relax and enjoy your favorite La Colombe products!
About Ethiopia - Yirgachefe
Heirloom coffee varieties from the Yirgachefe region of Ethiopia are known for their floral complexity and refreshing citrus flavors. Sweet and refined, this one-of-a-kind Ethiopian coffee has the vivacity to excite any coffee lover.
Story of the bean:
All coffee throughout the world descends from plants which originally grew wild in the highlands of Ethiopia. Within coffee’s birthplace, the Yirgachefe region is world-renowned for its distinctively floral and fruity coffees. Using modern processing techniques, this coffee was triple sorted by size, color, and density until the final product reaches a point of near-perfection. This pure expression of ancient heirloom coffee is unlike any other.
How It’s Made
Process: Fully-washed and triple-sorted
Altitude: 1,800-2,100 meters
Cupping Notes: Lemon Zest, Peach, Vanilla
Sweet, Fruity, Nutty
Want to learn how to brew like the pros? Check out some of our Brew Guides.
- Todd Carmichael
- Central American
- Consumer Reports
- Guji Natural
This bean is something special.
This is one of the best coffee beans I have ever had. It’s indescribable how delicious it is.
Amazing Coffee/Amazing Company
I had this company while dining in Lewes, DE, at the fabulous restaurant Heirloom. The coffee was so good that I knew I had to order some right away. That same week Todd Carmichael, La Colombe co-founder, offered to pay off the $22K+ school lunch debt in a local school district. What is not to like about this coffee and this company?
great breakfast coffee!
I look forward to every cup and the taste & aroma is just like the first time, every time! There's no way to get tired of this beautiful light, crisp brew :-)
My love of Central American coffee has been toppled by Ethiopian Yirgz. I now believe the taste of coffee is result of its soil. What do you think?