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Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a “natural” or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a deeper-toned floral and fruit character. Like virtually all Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops.
Delicate, intricate, very sweetly but crisply fruit-toned. Orange, honey, roasted cacao nib, lilac-like flowers, a hint of brandy in aroma and cup. Round, brisk but rich acidity; lightly syrupy mouthfeel. Resonantly crisp, slightly bitter-toned finish.
SCAA Grade 1 Beans:
Specialty Grade Coffee Beans: no primary defects, 0-3 full defects, sorted with a maximum of 5% above and 5% below specified screen size or range of screen size, and exhibiting a distinct attribute in one or more of the following areas: taste, acidity, body, or aroma. Also must be free of cup faults and taints. Zero quakers allowed. Moisture content between 9-13%.
- Pull hangers from both sides and hang the filter on a cup
- Pour approximately 30ml of boiled water to saturate the ground coffee. Wait for 15 secs, then gradually pour in 150ml of boiled water
- Remove the filter by hangers and enjoy your coffee.