ETHIOPIAN YIRGACHEFFE COFFEE BEANS

KNOWN FOR ITS SWEET FLAVOR AND AROMA WITH A LIGHT TO MEDIUM BODY. ETHIOPIAN YIRGACHEFFES ARE SPICY AND FRAGRANT, AND ARE FREQUENTLY REVIEWED AND RATED AS SOME OF THE HIGHEST QUALITY ARABICA COFFEES IN THE WORLD. THEIR PREMIUM REPUTATION ALSO OFTEN MEANS THEY CARRY A PREMIUM PRICE, BUT EVEN SO, THEY OFFER BETTER VALUE FOR YOUR MONEY THAN OTHER COMPARABLES.

 

YIRGACHEFFE COFFEE IS A WET PROCESSED COFFEE GROWN AT ELEVATIONS FROM 1,700 TO 2,200 METERS ABOVE SEA LEVEL, AND IS THE CONSIDERED THE BEST HIGH GROWN COFFEE IN SOUTHERN ETHIOPIA, AN EXOTIC COFFEE REGION KNOWN FOR FINE COFFEES. THESE ELEVATIONS QUALIFY YIRGACHEFFES AS STRICTLY HIGH GROWN (SHG) / STRICTLY HARD BEAN (SHB) COFFEES, WHERE COFFEES GROW SLOWLY DUE TO THE ALTITUDE, ALLOWING ADDITIONAL TIME FOR THE TREE TO DELIVER NUTRIENTS TO THE COFFEE AND DEVELOP THE BEST FLAVORS.

A FINE ETHIOPIAN YIRGACHEFFE COFFEE DISPLAYS A BRIGHT ACIDITY ALONG WITH INTENSE, CLEAN TASTES AND A COMPLEXITY OF FLORAL NOTES IN THE AROMA, SOMETIMES WITH A HINT OF TOASTED COCONUT. CUPPING NOTES FREQUENTLY MENTION THE AFTERTASTE BEING VIBRANT, AND THE COFFEE MAY EXHIBIT UNDERTONES OF BERRY OR WINE.

SOME PREMIUM YIRGACHEFFES TASTING NOTES INDICATE IT CAN HAVE A SLIGHTLY NUTTY OR CHOCOLATY. QUALITY. OTHERS DISPLAY SUBTLE TONES OF TANGERINE AND CITRUS. THESE QUALITIES MAKE IT A PREFERRED VARIETAL FOR A REFRESHING ICED COFFEE.

YIRGACHEFFE COFFEE IS GENERALLY MILDER THAN GHIMBI COFFEE AND ALSO MORE AROMATIC AND FRUITY, SOMETIMES EXHIBITING A LEMONY TART TWIST. IN CONTRAST TO THE JAMMY AND WILD ETHIOPIAN HARRARS, THE YIRGACHEFFES ARE HIGH-TONED, FLORAL AND CITRUSY.

Ethiopia coffees are among the world's most varied and distinctive, and at least one, Yirgacheffe, ranks among the very finest. The beans are picked by hand. The distinctive characteristics of this coffee include medium to light body and floral aromas. It is sweet with citrus notes. Among the best of the washed Ethiopian coffees, Yirgecheffe is grown in the Sidamo area and has a distinct, fruity acidity that introduces a pungent addition to the traditional winey Mocha taste, producing a smooth, all-day coffee.

These beans are great for your home/business roasting machine or DIY roasting to grind out your best coffee.

The legend of Kaldi, the goat herder that allegedly discovered the effects of the bright red cherries growing wild in the Ethiopian forest, is pervasive. The legend likely bears some resemblance to the truth despite the dramatization added in the telling of the tale. The fact that Coffee is native to Ethiopia is indisputable and this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world.