This Seasons Yirgacheffe A bright, medium- to light-bodied coffee with winy, berry undertones, distinct floral tones in the aroma, an intense and complex flavor that is clean and flowery, and a vibrant finish. Ethiopian Yirgacheffes reveal hints of chocolate and fragrant notes of citrus, perhaps tangerine, and also nutty. Finer Yirgacheffes may have a charming toasted coconut aroma.
Welcome to the World of Gourmet Ethiopian Yirgacheffee Coffee
What is so great about Ethiopian Yirgacheffe Coffee?
The sweet flavors and aromas of Ethiopian Yirgacheffe coffee are its strongest asset along with a medium to light body.
Overall the Ethiopian Yirgacheffe coffee is very spicy and fragrant, often with a slightly chocolaty or nutty quality. Subtleties include notes of citrus or tangerine (which is why it is often preferred for iced coffee).
There are many other fine things about Yirgacheffe coffee which we will describe below.
Ethiopian Yergacheffe Coffee - Ethiopia Yirgacheffe Coffee
Wet Processing Common Among Ethiopian Yirgacheffe Coffee
The wet processing of coffee beans involves first washing off the coffee fruit (coffee cherry) in order to remove and fleshy or fruity material on the fruit. This is done right after harvest while the fruit is still moist.
This is done to remove the pulp from the Ethiopian Yirgacheffee coffee fruit and then the next step is to remove the mucilage through the process known as fermentation.
Typically the coffee beans are soaked in water in order to soften the fleshy material and then they are de-pulped and placed in a fermentation tank in order to remove the mucilage.
Once fermentation is complete then the coffee beans are dried. Drying of the coffee beans may occur either in the direct sunlight or through forced air-drying methods. The goal is to lower the moisture content of the 10.5 percent.
Thank you for visiting Ethiopian Yirgacheffee Coffee.
ROAST STYLE: This coffee was roasted to 215 degrees over 16 minutes.
What is so good about Wet Processing? The benefits of wet processing are that it produces what is termed as a “clean cup” of brewed coffee. The benefit of a clean cup of coffee is that the acidity allows the coffee to “shine.” The one detraction to the wet processing as opposed to dry processing is that dry processing of Ethiopian Yirgacheffe coffee fruit tends to result in coffee beans with a fuller body though not as clean. In general the wet processing produces a coffee with a higher acidity than a dry processed coffee and the wet processed coffee will tend to be much cleaner and have floral and winey flavor.