Yirgacheffe

About Yirgacheffe Coffee

Yirgacheffe coffee, grown in the southern Ethiopian highlands, stands as one of the world's most renowned and sought-after coffees. This exceptional variety is celebrated for its distinctive floral and fruity flavor profile that sets it apart from other coffee origins.

The coffee cherries thrive at high altitudes between 1,700 and 2,200 meters, where the combination of rich volcanic soil, ideal climate, and traditional farming methods create the perfect conditions for developing complex flavors. The region's misty mornings and warm afternoons contribute to the slow maturation of the coffee cherries, allowing them to develop their signature taste.

Processing Excellence

Yirgacheffe coffee is processed using the washed method, also known as wet processing. This meticulous technique involves removing the coffee cherry's outer fruit before drying, which brings out the coffee's bright, clean flavors and enhances its natural acidity.

The beans are carefully pulped, fermented for 36-48 hours to remove the mucilage, and then washed with fresh mountain spring water. After washing, they're dried on raised beds for 10-14 days, allowing for even drying and preventing any unwanted fermentation.

Tasting Notes

When brewed, Yirgacheffe coffee reveals a complex bouquet of flavors. The initial aroma presents delicate jasmine and bergamot notes, reminiscent of Earl Grey tea. As you taste, bright blueberry flavors emerge, accompanied by a wine-like acidity that's both vibrant and refined.

The finish is exceptionally clean and lingering, leaving a pleasant floral aftertaste. This complexity makes Yirgacheffe perfect for those who appreciate nuanced, sophisticated coffee experiences. It's best enjoyed as a pour-over or French press to fully appreciate its delicate characteristics.