Ethiopian Yirgacheffe
Yirgacheffe, Gedeo Zone · 1750–2200 masl · Washed
The floral benchmark of East African coffee. Delicate jasmine and bergamot aromatics over a tea-like body, with a sparkling citric acidity.
Coffee was almost certainly first discovered in Ethiopia, and the country is the genetic homeland of Arabica. Yirgacheffe's farmers still grow thousands of wild, unnamed 'heirloom' varieties — which is part of why the cup is so complex.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Ethiopian Yirgacheffe | 9 | 9 | 9 | 2 | 4 | 8 |
Details
- Varieties
- Heirloom (Kudhume, Dega, Wolisho)
- Processing
- Washed
- Roast
- Light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
Brewing recommendations
- Grind
- Medium-Fine (600µm)
- Temp
- 94°C
- Ratio
- 1:16
- Brew
- 210s
Lifts the florals and keeps the acidity sparkling.
- Grind
- Medium (800µm)
- Temp
- 95°C
- Ratio
- 1:17
- Brew
- 300s
Tea-like clarity; emphasizes bergamot and lemon zest.
- Grind
- Medium (800µm)
- Temp
- 94°C
- Ratio
- 1:16
- Brew
- 240s
Balanced extraction; bergamot and jasmine with rounded sweetness.
- Grind
- Medium-Fine (550µm)
- Temp
- 85°C
- Ratio
- 1:15
- Brew
- 90s
Concentrated stone-fruit sweetness with soft acidity.
- Grind
- Coarse (1050µm)
- Temp
- 80°C
- Ratio
- 1:8
- Brew
- 12h
Smooth and sweet; bergamot and jasmine without the bite.
- Grind
- Fine (260µm)
- Temp
- 94°C
- Ratio
- 1:2
- Brew
- 28s
Concentrated bergamot and jasmine; syrupy shot.
- Grind
- Coarse (1050µm)
- Temp
- 96°C
- Ratio
- 1:15
- Brew
- 240s
Heavy body; bergamot and jasmine with textured mouthfeel.
- Grind
- Fine (260µm)
- Temp
- 96°C
- Ratio
- 1:7
- Brew
- 300s
Bold and rich; bergamot and jasmine in a concentrated cup.