Toast the cinnamon sticks and cardamom pods in a 250 degree oven for about 10 minutes.  Let cool then grind with the whole Yrgacheffe beans, store in an airtight container until ready to use.

Brew as you would normally.  I prefer a French press and my method is 4 tablespoons of ground coffee with 8 ounces of water (just below boiling), let it sit 4 minutes then plunge and pour.