BEAN ORIGIN: ETHIOPIAN YIRGACHEFFE
Co-operative: Oromia
YEAR OF HARVEST: ‘2010’
Ethiopian Yirgacheffe beans are grown at an elevation of 1500 - 2000 metres, and are harvested between September and December.
The Yirgacheffe is picked by hand in the mountains high above the town of Sidamo.
Then, the coffee beans are washed, and then soaked up to 72 hours in fermentation tanks. This wet process method produces intensely flavourful beans, with an intensely floral aroma, and mellow, smooth taste and cleaner cup.
This Bean is a light-to-medium-bodied, balanced coffee with a distinctive flavour. It has a mild floral aroma and a citrus-like finish as the cup cools. It is best roasted to a medium roast to allow its bright and almost lemony flavours to shine through.
Yirgacheffe has become one of the most sought after of specialty coffees.
