Ethiopian YIRGACHEFE

Yirgacheffe is in the southern region of Ethiopia, located in the Gedeo Zone. Coffee has been grown in this region for centuries, with the indigenous heirloom varieties passed down through generations. The region's unique microclimate, with its fertile soil, ample rainfall, and high altitudes (1,700–2,200 meters absl, provides ideal conditions for the cultivation of exceptional coffee.

Cultivation and Varieties

The coffee farms in Yirgacheffe are typically small, with an average size of just 0.5 to 1 hectare. These farms are tended by families who have been growing coffee for generations, using traditional agroforestry practices that incorporate diverse shade trees and other crops. The coffee plants in Yirgacheffe are primarily composed of indigenous heirloom varieties, which contribute to the region's distinctive flavor profile.

Processing Methods

The coffee cherries in Yirgacheffe are primarily processed using the washed method, which involves removing the cherry skin and pulp, fermenting the beans in water for 24 to 48 hours, and then washing and drying them. This processing method helps to accentuate the coffee's bright, floral, and fruity notes. However, some farmers in Yirgacheffe also use the natural process, in which the cherries are dried in the sun with the fruit still intact. This process imparts a wild, fermented flavor to the coffee, adding to its complexity and allure.

Flavor Profile

Ethiopian Yirgacheffe coffee is known for its delicate flavor profile, which is characterized by its bright acidity, winey or berry-like notes, and floral aromas. The coffee's complexity and depth are often compared to those of a fine wine, with each cup offering a unique sensory experience. Some of the specific tasting notes that have been associated with Yirgacheffe coffee include jasmine, bergamot, lemon, blueberry, and black tea.