Alma Coffee Ethiopia Yirgacheffe vs Steady State Bolivia Collasuyo
Two coffees that land close together on paper: same roast level, from Bolivia and shares sweet and tart. Side by side, from each roaster's own listing.
| Ethiopia Yirgacheffe | Bolivia Collasuyo | |
|---|---|---|
| Roaster | Alma Coffee | Steady State |
| Format | Whole bean · Ground | Whole bean |
| Roast | Medium | Medium |
| Origin | Ethiopia | Bolivia |
| Process | Washed | Washed |
| Tasting notes | sweet, tart, citrus, baking spice, apple | sweet, tart, citrus, nuts, apple |
| Caffeine | Regular | Regular |
| Typical price | $$$ | $$$ |
Ethiopia Yirgacheffe
Sweet and tart at once, says the listing, with citrus, apple and baking spice. Alma roasts this washed Yirgacheffe medium rather than light, which suits anyone who finds very bright coffees a bit thin. Grown at 1,900 to 2,100 meters, and sold whole bean, ground or in pods.
Pick it if baking spice sounds good to you.
Best for Drinkers easing into Ethiopian coffee from a medium roast
See Ethiopia Yirgacheffe →Bolivia Collasuyo
Bolivian Typica and Catuai, washed, grown at 1,530 meters. The notes read sweet, tart, citrus, nuts and apple at a medium roast. Whole bean only, in a 10-ounce bag. Bring your own grinder and method.
Pick it if nuts sounds good to you.
Best for Home grinders exploring a Bolivian single origin
See Bolivia Collasuyo →Built from each roaster's own product listing and our takes. We haven't tasted these side by side; see how we research.