Ethiopian Yirgacheffe: The Birthplace of Coffee, Perfected
Journey to the birthplace of coffee with our Ethiopian Yirgacheffe, a roast that celebrates the rich heritage of Abyssinia, now Ethiopia. Grown in the lush highlands of Kaffa, where the arabica plant first blossomed, this coffee is a true gem. Known for its floral notes and natural wine-like flavor, it offers an exotic taste that sets it apart from all others.
Why You’ll Love It
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For Coffee Connoisseurs: Experience a symphony of flavors, including red wine, magnolia, black tea, bakers chocolate, and walnut.
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For Baristas: This coffee shines as a cold brew and is a perfect choice for social gatherings or crafting Spanish coffee.
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For Chefs: Elevate your desserts by incorporating this coffee into chocolate, pie, and cheesecake recipes. Pair your creations with aged cheese to enhance the tasting notes and create a truly unforgettable experience.
A Coffee with a Legacy
Ethiopian Yirgacheffe is more than just a coffee—it’s a connection to the origins of coffee itself. Its unique flavor profile and rich history make it a must-try for anyone who appreciates the art of coffee.
Savor the Exotic
Indulge in the floral, wine-like flavors of Ethiopian Yirgacheffe and discover why it’s one of the finest coffees in the world. Whether you’re brewing it, pairing it with desserts, or sharing it with friends, this coffee promises to delight your senses.
Ethiopian Yirgacheffe Overview
Ethiopia is a landlocked country in Northeast Africa with a rich and ancient history. There are many varieties of coffee grown in this African nation, including the Yirgacheffe, which is considered one of the best coffees from Southern Ethiopia, a region known for its exotic coffees.
Sweetly flavored, spicy, and fragrant, the reputation of quality that these Arabica beans have comes with a steep price, but even so, their value surpasses similar beans like the Kona of Hawaii or Blue Mountain of Jamaica. The high altitude makes these Yirgacheffe Arabica beans grow slowly, providing more time for additional flavor to develop through the delivery of additional minerals into the bean.
The coffee has been described as medium-bodied, bright, clean, exhibiting undertones of wine or berries, and complex in its ensemble of floral accents in the aroma, with hints of toasted coconut and a vibrant aftertaste. Some have said that there is a nutty or chocolatey flavor, while others detect citrus, specifically tangerine. The rich variety of contrasting flavors makes it excellent for iced coffee.
Growers of Yirgacheffe come from 23 different cooperatives of over 40,000 farmers, and their exemption from the Ethiopian Coffee Exchange allows them to receive better prices for their beans.
This bean is best medium roasted, which showcases its ensemble of diverse tastes and enhances its inherent brightness. For those who prefer heavy and sweet, a dark roast is okay, but the Yirgacheffe will lose some of its characteristic qualities that were paid for with its steep pricing point.
This premium bean is best enjoyed when ground properly and made with a French press or pour-over, avoiding paper filters that could reduce the full experience of its incredible taste by straining out coffee oils, which are rich in flavor. For maximum flavor, buy the beans whole and grind them just before brewing.
