Abyssinia, now Ethiopia, is the original home of the coffee (arabica) plant. Kaffa, the province in the southwestern highlands where they first blossomed, gave its name to coffee. Our Ethiopian Yirgacheffe roast contains floral notes while providing a natural wine flavour, which is unique with only the finest Ethiopian coffees that can be found. It provides a very exotic taste to the palette that is distinguished from other coffees.
Cupping Notes: Red Wine, Magnolia, Black Tea, Bakers Chocolate, Walnut.
Barista Notes: Excellent for cold brew coffee. Recommend for all socials & Spanish Coffee.
Chef Notes: Great for using in chocolate, pie, and cheesecake recipes. Pair desserts with aged cheese for enhanced tasting notes.
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.
