Ethiopian Yirgacheffe

In Stock: 52 Lbs
Ethiopia
Edido, Yirgacheffe
Various smallholder farmers
Heirloom Ethiopian varieties
1850-1880 masl
Washed
Rich intense jasmine flavor with candied lemon and toffee flavors; sweet with big citric acidity and a delicate mouthfeel.
Medium (City Roast) to Medium/Dark (Full City)

Taste: Yirgacheffe is a town in the Sidama region and coffees from this region will surprise you with their intense floral and citrus notes. We like to think of the Yirgacheffes as the “Tabasco” of the coffees. As a dash of Tabasco will turn an ordinary chicken soup into a great cup of soup, a Yirgacheffe will take a medium cup to a whole new level. Many folks like it straight, and we love to use it to add zip to a blend with one of the “big classics” like a Colombian microlot.

Roast: As with most Ethiopian beans, a lighter roast – especially when using in a blend – imparts the brightness and sparkle many roasters and coffee drinkers desire.  However, this particular Yirgacheffe holds up well to a Medium (City Roast) and even Medium/Dark (Full City) when you’re thinking of brewing as a single origin.  In any case the roast is best stopped before 2nd crack.

About: This coffee comes from our washing-station partners at Aricha, which is in the kebele, or village, of Edido, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region. Aricha is among the micro-regions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness.

Aside from its near-legendary status as the “birthplace” of Arabica coffee, there is much to love about Ethiopia as a producing nation, including the incredible diversity of flavor and character that exists among micro-regions, specifically within the southwestern Gedeo Zone of Yirgacheffe within the region of Sidama—areas whose names alone conjure thoughts of the finest coffees in the world. Coffee was literally made to thrive in the lush environment Yirgacheffe’s forests provide, developing nuanced floral characteristics, articulate sweetness and sparkling acidity.

Until recently, coffee grown by smallholders and co-ops in Ethiopia were required to be sold through the ECX, where lots were classified by general region, quality (Grade 1–5), and escaped of most of their traceability. In March of 2017, the prime minister of Ethiopia approved a reform allowing cooperatively owned washing stations to export their coffee directly, which allows for separation of top coffee lots, higher prices for farmers, and increased recognition for the best quality coffees in Ethiopia.

Greater traceability allows us to buy more directly from the same washing stations year in and year out, and opens the potential for partnerships on a more micro level, with individual farmers or smaller groups within a community, to select out special lots.

 


 

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