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Yirgacheffe Coffee Bean
Origin: Ethiopia
Production area: Yirgacheffe Fog Valley
Method of processing raw beans: sun exposure
Baking degree: light baking
Flavor: Floral, wine and black tea flavours.
If you took all the beans in Africa and turned them into a bunch of flowers, Yirgacheffe would be one of the most beautiful.
Ethiopia is the birthplace of Arabica coffee beans. Generally, pure Arabica coffee beans are grown at elevations of 4,000 to 6,000 feet, while Yirgacheffe grows at 6,900 feet ( 2,300 meters, the height of Mount Ali) in sparsely populated areas. It was once the exclusive coffee of the Ethiopian royal family, and today the beans of the Yirgacheffe region bring 67% of Ethiopia's foreign currency.
Coffee cherries, after removing the skin, pulp and pulp, are soaked in a fermentation tank for 72 hours and belong to washed coffee beans, thus, in addition to flower fragrance, there is also a slight wine flavor.
Yirgacheffe has delicate floral notes, a smooth, round palate with aromas of flowers and black tea, sweet notes of orange peel, small seedless raisins and cinnamon, and even dark chocolate, combined with clean acidity, interwoven with soft and pleasant flavors and aftertaste.
