Ethiopian Yirgacheffe Coffee
Known for its sweet flavor and aroma with a light to medium body. Ethiopian Yirgacheffes are spicy and fragrant.
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Ethiopian Yirgacheffe Coffee – Decaf Ethiopian Coffee
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High Elevation and Wet-Processing Create Fine Flavors
Yirgacheffe coffee is a wet processing (washed) coffee grown at elevations from 5,800 feet to 6,600 feet above sea level, and is the most distinguished coffee grown in southern Ethiopia, a region known for its fine coffees.
A fine Ethiopian Yirgacheffee coffee displays a bright acidity along with intense, clean tastes and a complexity of floral notes in the aroma, sometimes with a hint of toasted coconut. The aftertaste is vibrant, and the coffee may exhibit undertones of berry or wine.
Some premium Yirgacheffes have a slightly nutty or chocolaty. quality. Others display subtle tones of tangerine and citrus. These qualities make it a preferred varietal for a refreshing iced coffee.
Yirgacheffe coffee is generally milder than Ghimbi coffee and also more aromatic and fruity, sometimes exhibiting a lemony tart twist. In contrast to the jammy and wild Ethiopian Harrars, the Yirgacheffes are high-toned, floral and citrusy.
Coffee Farming in Yirgacheffe
The town of Yirgacheffe (Irgachefe) is in Ethiopia’s Sidamo area at an elevation of about 1,900 meters above sea level and is the administrative center of the coffees-growing district.
Some say that the Yirgacheffe area is the site of coffee’s origins, though there is some debate over this issue. See World’s Best History of Coffee.
Roasting Yirgacheffee Coffee
A Medium Roast is often used for Yirgacheffe coffees to allow its delicate qualities to shine and enhance the coffee’s bright acidity. A Medium-Dark Roast or Dark Roast may be used for those who prefer their coffee a bit more heavy and sweet.
Among all of the planet’s finest specialty coffees Yirgacheffe consistently rates among the best. Also see Ethiopian Coffee.
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