Yirgacheffe Coffee

yirgacheffe
Grown in the deep-soiled and rolling hills of southwestern Ethiopia, Yirgacheffe gourmet coffee is now known as Ethiopia's Crown and Glory and its cream of the crop. Our medium-roasted Yirgacheffe has its own distinct and unique soft, fragrant, and flowery note with a lingering intensified finish; it boasts a sweet, rich, smooth-bodied flavor making it the connoisseur's choice of premium African coffee.

Taking special interest in what will soon emerge as Ethiopia Yirgacheffe coffee, the beans are visually selected and then handpicked. Recognizing that single branches deliver blossoms, green fruit and ripe cherries simultaneously, it is imperative to pick only the ripe, quality cherries for the premium quality coffee. This means that the family that works the terraces will have to make approximately three passes within the year, through the same plot to make sure all of the beans have been picked at their peak. Pickers can pick an average of 200lbs of ripe cherries in one day. After processing, that same 200lbs will yield about 50lbs of raw coffee beans.

For three decades, Ethiopian Yirgacheffe beans have been processed via the wet-method. After the beans are free from the outer layers of skin and pulp, by use of natural enzymes, they are placed into tanks to ferment for 72 hours. When the sugars in the coffee fruit begin to ferment, the taste of these beans can drastically change making this process very specifically timed. 72 hours of fermentation time will allow the beans to have a higher acidity, a cleaner floral flavor, tasteless earthy and a more full-body than if they were processed by the dry-method.

There is no doubt that Ethiopian Yirgacheffe ranks paramount in the company of the best of African coffee. Therefore, we have complete confidence that when you buy freshly roasted Ethiopian Yirgacheffe coffee at CoffeeAM, you will be certain to savor one of the most distinctive coffees in the world.
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