Yirgacheffe

Yirgacheffe coffee, often considered the crown jewel of Ethiopian coffee, thrives at high elevations in the Gedeo Zone. The meticulous washing process and ideal climate create a Crisp, clean and exotic. Great aromatics: nothing like grinding a fresh Ethiopian with its floral, jasmine and spice notes to tickle your nose. Lighter roasts are filled with new crop acidity and floral notes, mostly citric but a little peachy soft fruit tone can be found. The balance of the cup comes from a semi-tea-like chocolate factor. I tend to think of it as chocolate spice notes but many tongues can pick up a little black tea note. Medium roasts have just a pinch of citric acidic, builds a thicker body and brings forth more of the chocolaty cup profile, reducing the acidity slightly. Darker roasts are always tasty for those who like fuller roasts. This is how they would traditionally serve these beans in Ethiopia. Almost a shame, for it loses the cool spice and lighter floral tone balance but equally as tasty if you like more chocolaty cups with some spice.

• Longberry Yirgacheffe beans present a heightened clarity with pronounced jasmine and citrus notes.
• Shortberry highlights delicate flavors, balancing a light body with sweet peach and apricot hints.
• Mocha Yirgacheffe, cherished for its chocolaty undertones, complements floral sweetness with a smooth mouthfeel.

🌍 Region: Gedeo Zone (Yirgacheffe District), Southern Ethiopia
🏞️ Villages: Kochere, Aricha, Konga
⛰️ Altitude: 1,700 – 2,200 meters
🌱 Bean Types: Longberry, Shortberry, Mocha
☕ Flavor Profile: Floral aroma, bright acidity, tea-like body, notes of jasmine, bergamot, and stone fruit.