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ETHIOPIAN YIRGACHEFFE
1 LB
5 LBS
25 LBS
$7.65
$37.75($7.55)
$160.44($6.42)/lb)

Region:Edido, Yirgacheffe

Grade 1, Washed

Cupping notes: Sweet with big citric acidity and a delicate mouthfeel; rich intense jasmine flavor with candied lemon and toffee flavors.

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 microregions whose coffee is dynamic, almost tropical-tasting, with a juicy fruit base and a sugary, floral sweetness.

These are amazing and unique coffees. Yirgacheffe is a town in the Sidamo region and coffees from this region will surprise you with their floral and tangerine notes. I 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, I like to blend it.

Roast it lighter than the base of your blend as you are looking for the acidity or snap it will give your blend and lighter roasts have more acidity. Full City or Vienna roast is a good starting point for this coffee.

Try a hand at blending coffee with our Yirgacheffe:
Always roast these coffees separately and change the proportions to suit your desired “cup”. Here is where I would start if you like dark roasted coffee. 40% French roasted Costa Rica Tres Rios (very hard bean, takes dark roast well), 40% Vienna/Full City roast Sumatra Mandheling and 20% Cinnamon/City roast Ethiopian Yirgacheffe.

COFFEES OF ETHIOPIA:

Ethiopia is an East Africa Country that is bordered by the red sea to the north, and Kenya to the south. It is about three times the size of California, with a population of 48 million people.

Coffee is native to Ethiopia, and if one were to follow the story of coffee to its origin, they would end up in Ethiopia. As legend has it, coffee was discovered sometime in the 9th century by Kaldi, an Ethiopian goat herder, and his goats. Apparently, Kaldi noticed that his goats were extremely energetic after eating the red berries of some coffee shrubs one day. Being rather tired himself, he decided to try the berries and his tiredness vanished. He found himself running and jumping with his goats, free of worry. News of his discovery traveled quickly, and coffee’s long journey to its present day beverage form was underway.

Today, most high quality Ethiopian coffee is grown on plantations in the southern part of the country at elevations between 3,575 feet and 6,825 feet. The soil is very fertile and the rains are ideal for the coffee plant.

In the past few years, due to political problems, the best examples of Ethiopian coffee were hard to find. However, their coffee industry has stabilized, putting quality and production on the upswing.

100% Arabica