Yirgachefe Component of Some of Deep Cello Roasts

I've been drinking on of the component coffees of some of our roasts.  It's a Yirgachefe from Ethiopia.  It's a really nice coffee with a really full rich taste.  However, it's difficult now to identify provenence for them.  They use a coffee exchange system where coffees are combined and their provenence is thus lost.   The Yirgachefe region managed to obtain an exception from this collectivist strategy, and that's a good thing.   I'm liking the flora and richness of this coffee, but I find myself (no suprise) more attracted to the blended roasts, because they have chocolate and other flavors that are not typically found in a Yirg.

I've been going through and tasting all the component coffees recently.