Specialty coffee beans Black Crow White Pigeon Ethiopia Yirgacheffe, 250 g


In stock at our central warehouse (available for online purchase).
Delivery takes 1 – 5 days * 85% of orders are delivered the next day.



Chapter 1

The White Pigeon presents: 

The enticing aromas of ripe blueberries, blackcurrants and delightfully sweet vanilla fill the air. There’s a hint of bergamot in there too, reminiscent of a fragrant cup of Earl Grey… Light acidity, like that of forest berries, dances on the palate, making this experience even less likely to be forgotten.

Such flavours and aromas can only come from the distant lands of Ethiopia, famous the world over for the fruity, floral, winey, tea-like coffees they produce. It’s no wonder that this country is also referred to as “”the birthplace of coffee””. Flying high over Yirgacheffe, one of the best-known Ethiopian coffee-growing regions, one can admire a myriad of expansive fields, each marked by a different shape, yet all providing sustenance for luscious coffee plants belonging to some of Ethiopia’s oldest arabica subspecies. Huge hammocks are hanging nearby: they’re filled with coffee beans, handpicked and processed carefully by the local farmers. Once no less than 12 weeks have passed, and once these beans have successfully absorbed every bit of sunshine they can get, they continue their journey, blessing numerous corners of the globe with their extraordinary flavours. 

Your White Pigeon


Country of origin | Ethiopia

Region | Yirgacheffe

Producer | Smallholder farmers

Altitude | 1800–2000 m

Arabica varietal | Heirloom

Process | Washed

Roast profile | Medium

SCA score | 85 out of 100

Flavour palette | Blueberries, blackcurrants, vanilla

Recommended brewing methods: all brewing methods, including espresso. 

Ingredients: roasted coffee beans.

Storage conditions: store sealed in a dark, dry and cool place.


“Black Crow White Pigeon” is here to regale you with extraordinary coffee stories. The main characters in this tale—the Black Crow and the White Pigeon—embody the remarkably varied flavour palette of specialty coffees: from dark, deep, earthy notes to light, subtle aromas. Every possible wonder of taste fits onto this lengthy scale, starting with inscrutable darkness and transforming slowly into the sort of white that takes your breath away. Each coffee, along with its unique story, hides inside a beautiful package that may remind you of a new chapter in a book you’re reading: carefully numbered, these chapters go all the way from 1 to 24. Dive deep into new experiences with “Black Crow White Pigeon”: discover the tales that each chapter tells you, immerse yourself in unique flavours, and set out on a journey so fragrant it’s bound to be impossible to forget. Feel free to start your own personal voyage from any chapter…

Additional information

Country of Origin

Coffee beans type

100% Arabica, Specialty coffee


0.25 kg
Coffee type
Coffee kind
Coffee origin region
Roasting level
Country of Origin
SCA score




Arabica variety


Coffee beans type

100% Arabica, Specialty coffee

Operation & Care

Where is this coffee roasted?

This coffee is roasted by our partners in Lithuania, in one of the finest local roasteries.

What brewing methods are these coffee beans suited for?

These coffee beans are suited well for all brewing methods, be it espresso, filter, or infusing straight in a cup.

What's the difference between specialty coffee beans and regular ones?

Specialty coffee includes only the world’s best-rated varieties. Who rates it and how do they do that, you wonder? Well, the rating is in the hands of certified coffee tasters. They evaluate the quality of the coffee they’re presented with based on the scale created by the Specialty Coffee Association (SCA). Four criteria are assessed: origin, the appearance of green beans, the aroma of the prepared brew, and its flavour characteristics. Only coffees that end up scoring somewhere between 80 and 100 points can be rightfully referred to as “specialty”.

How does the washed processing method affect the flavour of coffee?

When using the washed process, beans are first separated from the cherries, then fermented and dried. Coffee processed in this manner acquires a particularly “clean” taste, which makes the dominant notes easier to identify. It’s often fruitier too.

How much acidity is there in the flavour of this coffee?

“Ethiopia Yirgacheffe” is one of our finest African specialty coffees. Like most coffees from this region, it boasts some vivid acidity, which is valued by coffee connoisseurs all over the world. Keep in mind that this sort of acidity has nothing to do with the overly acidic taste of low-quality coffee. Unlike the latter, this one’s pleasantly sweet, fruity and deliciously berryish. Give it a try and see for yourself!


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