One of Ethiopia’s most prized coffees, Yirgacheffe is grown in the lush highlands of the Rift Plateau. This particular variety is dry-processed or "natural," meaning the beans are dried inside the fruit rather than after the fruit is removed.
Ethiopian Natural Yirgacheffe shows a characteristic brightness in the cup due to the distinctive red tint in the silty, loan clay soil. Its slightly bright red fruit fragrance hints of citrus, berry, peach and pineapple.
Natural Yirgacheffe is believed to be culled from smaller holder farmers in the Gedeo region near Yiracheffe township. The area is planted with mostly Bourbon and Caturra.
Post harvest, the preparation involves careful picking of only red ripe cherries and the use of raised drying platforms covered with Hessian cloth, on which the beans are continuously turned for even drying. While most of the greater Yirgacheffe and Sidamo areas utilize a fully washed preparation, mills in the Gedeo region have introduced sundried naturals as a viable alternative in Southern Ethiopia.
Arrived SEP 2012 This Yiragacheffe Green Bean is grown in the Gedeo district of Yirgacheffe, near Adado and is milled 6 miles south of the town of Adado at the Idido Misty Valley processing station. It is high-grown (about 6000 feet) and is a beautifully prepped natural, screen dried coffee, with uniform colors and bean size.
ROAST STYLE: This coffee was roasted to 213 degrees over 16 minutes.