We will regularly source quality lots of Ethiopia Yirgacheffe for our store as it's a staple in our lineup and a coffee that is always in demand amongst our customers.
At some points, there may be both washed and full natural (dry processed) lots that are periodically arriving into our roastery - depending upon the stage of the season and the recent arrivals.
First up are the new season washed lots arriving in late June through to July. In August and September the naturals (dry processed) will start to arrive. As we only get to access Ethiopian coffees twice a year, we are securing multiple tons of coffee to see us through until the next seasons lot are offered.
When rotating through the lots, we will do our best to keep the descriptions up to date and current.
Ethiopia is the spiritual birthplace of coffee and is keenly watched by roasters around the world - constantly.
As domestic consumption of coffee in Ethiopia reaches almost 40% of the crop volume, it's a country that has strong demand for it's produce. We are constantly struggling to source enough Ethiopian coffees at various times of the year - making it difficult to achieve levels of consistency.
Ethiopia produces amazingly complex coffees and as a result there are different growing regions and varietals that produce unique and distinctive characteristics in the coffees they process - from the naturally rustic and winey Harrar, the interesting tropical fruits of a Lekempti, the plum and winey Djimmah, chocolate driven Limou, berry infused Sidamo, wild fruity Bench to the classic tones of a fine Yirgacheffe - all the coffees from these different Ethiopian regions and amazing examples of Africa's best.
Just like the wine industry, some seasons are kinder than others and crops from Ethiopia may from time to time have lower grades or qualities compared to the previous harvest. An example of this was 2013 and 2015 where widespread droughts impacted the growing season with the imapct producing acceptable, but not outstanding cups.
Yirgacheffe is regarded as the King of Coffees. The qualities are some of the best in Africa and generally set the standard or benchmark for the entire region.
Yigacheffe coffees are sweeter and more tea-like compared to the rustic and bold coffees from other areas of Ethiopia. In washed coffee, the Yirgacheffe is a potent, small, dense, rounded bean with a punchy flavor and clean fruit elements that reward the drinker with a satisfying finish. Think stone fruit, apricot, lemon, citrus, honey and oak with come berry complexity.
In dry processed preparations, the natural Yirgacheffe coffees have some of the most powerful aromatics of any coffee available. These "fruit bombs" can deliver insane levels of sweet, clean fruity elements that are unrivalled anywhere.
Another fine coffee that can be used in literally most brew method applications.
Current lot is a nice fully washed Grade 1.
Hint of oak, sweet lemon and honey with a black tea and frangipani aroma.
Jumpy acid with a rich finish.