Those of you who have been with us since the beginning know that an Ethiopian Yirgacheffe has always been one of our core offerings. Our latest Yirgacheffe doesn’t disappoint, boasting wonderful aromatics, mouthwatering citric acidity and sugary apricot and caramel notes. In a continuous effort to provide educate our customers on the origin of their beans, here’s a look at this beautiful coffee.
Ethiopia is known as the “birthplace” of Arabica coffee. 2,000 years ago in the kingdom of Kefa (modern day Ethiopia), the nomadic tribe of Oromos was known to suck and chew on cakes they molded from the leaves and fruit of the coffee tree to get a boost of energy. A lot happened between the days of nibbling leaves in the bush and the modern day coffee trade (we’ll explore that in another blog post), however, one thing has remained the same: Ethiopia produces some of the finest coffees in the world.
Today, Ethiopian coffee is known for an incredible diversity of flavor and character that spans a number of micro-regions. The growing region of Yirgacheffe (located within the larger region of Sidama) has an abundance of lush forests where coffee absolutely thrives. The region is known for coffees that have floral characteristics, a specific sweetness, and sparkling acidity. The coffee we’re spotlighting comes from a micro-region within Yirgacheffe called Gediyo. Soils in this area are typically red-brown clay that goes down about 1.5 meters and our beans were picked between 1850 and 1880 meters above sea level. The beans were grown and hand-picked ripe by numerous smallholder farmers within the village (kebele) of Idido between November 2016 and January 2017.
Once picked, these beans were taken to a washing station called Aricha, located about 8 km from the center of Yirgacheffe Town. There they went through a “washed” process where they were de-pulped within 12 hours of being picked and washed clean with spring water. After they were washed clean, they were laid out to dry until being packed into burlap sacks for shipping.
When we got our sacks of coffee, we did a number of test batches in our roaster to refine the roast profile. The profile and roast level we settled on is one that best highlights the wonderful, natural flavors intrinsic to this Yirgacheffe. In the cup, you’ll find jasmine flavor with lemon, caramel, and apricot. It’s sugary with citric acidity and has a smooth mouthfeel.
Village (kebele): Idido
Farm: Various smallholders
Soil: Red-brown clay
Altitude: 1850-1880 masl
Washing Station: Aricha
Harvest Months: November - January
Importer: Cafe Imports
Roast Profile: Full City
In the Cup: Jasmine flavor with lemon, caramel, and apricot; sugary with citric acidity and a smooth mouthfeel