There r many reasons why coffee lovers choose this coffee, as it is known for its sweet flavour and aroma with a light to medium body.
Ethiopian Yirgacheffes are spicy and fragrant, and are frequently reviewed and rated as some of the highest quality Arabica coffees in the world. Their premium reputation also often means they carry a premium price, but even so, they offer better value for your money than other comparable (such as Jamaican Blue Mountain)
The town of Yirgacheffe (Irgachefe) is in Ethiopia's Sidama (or "Sidamo") area at an elevation of about 1,900 meters above sea level and is the administrative centre of the coffees-growing district.
Some say that the Yirgacheffe area is the site of coffee's origins, though there is some debate over this issue.
History attributes Ethiopia as coffee’s birthplace in 850 AD. A young goat herder named Kaldi noticed increased energy and liveliness in his flock after munching on coffee beans. Kaldi gave the beans a try, noticed the effects, and the world’s infatuation with coffee had begun. The plants grow naturally thanks to its thick vegetation, healthy soil, and high elevations. Ethiopia provides a warm and tropical climate with moderate wet and dry seasons. Since the climate is ideal, Yirgacheffe plants can be harvested without agricultural chemicals. Yirgacheffe beans are harvested from October through December. If you’re looking for a green and organic coffee, Yirgacheffe is an excellent choice.
Processing
Ethiopian beans can be naturally processed or washed, although there is debate over which process delivers the best roast.
Natural Processing
Natural processing takes freshly-picked beans and dries them in the sun. It’s the traditional and most common way to create coffee. Ethiopians would spend their mornings picking the beans and leave them to dry during the afternoon. Naturally processed beans have a heavy fruit and wine flavour. They may have hints of cherry, grape, lime, and peach. Their natural process gives them an earthy taste. If beans aren’t dried correctly, they develop a sour taste and become too brittle to roast. Yirgacheffe beans are often wasted due to poor natural processing.
Wet Processing
Wet processing began in Ethiopia in the 1970s. Yirgacheffe, Ethiopia was the birth-place of the first wet processing mill. Instead of being picked and dried immediately, wet processing requires thorough washing. The coffee beans soak in giant water vats immediately after they’re picked. Once they are clean, the beans sit on rotating beds for 48 to 72 hours. This dries the entire bean evenly. Wet processing removes the traditional fermented Yirgacheffe flavours and creates a lighter bodied coffee bean with citrus and floral notes. Wet processing is a modern method that creates a more consistent flavour. This method produces Yirgacheffe coffee that can be marketed as a specialty product.
Flavour
Yirgacheffe beans are bright and beautiful. They’re ideal for both hot and cold brews. The beans make a delicious light or medium-roast with distinctive floral notes. It creates a mellow coffee with a mild body. If you don’t like strong coffee flavours, Yirgacheffe is for you.
When indulging in Yirgacheffe coffee, expect to experience flavours of:
Cherry
Nuts
Dark Chocolate
Lime
Peach
The taste is clean and offers a vibrant finish. Finer, high-quality Yirgacheffe blends sometimes have a toasted coconut flavour
.
How to Roast
Medium Roasts are most commonly used for Yirgacheffe coffee beans. This enhances its sweet aromas and bright acidity. Yirgacheffe beans are small and need to be roasted delicately. It’s a tricky process that requires accuracy and patience. Incorrect roasting causes the beans to lose their distinct flavour.
How to Brew
Fresh-roasted and ground Yirgacheffe beans allow you to experience the bean’s full flavour. You can brew Yirgacheffe coffee hot or use it to create a cold brew. Yirgacheffe coffee should be brewed in a metal filter as it allows more oils to pass. Paper filters tend to strain coffee grounds of their flavour. Therefore, the best way to brew Yirgacheffe coffee is by using a French Press or pour over method.
French Press
A French press brings the most out the fruity Yirgacheffe flavours. To make the perfect cup: grind your beans thoroughly, combine two ounces of Ethiopian Yirgacheffe grounds with two cups of unfiltered water. Sip your coffee and enjoy the Yirgacheffe’s natural aromas. If you enjoy your coffee cold, let it sit in the fridge for 24 hours, and serve it over ice. Most Yirgacheffe coffee doesn’t need milk or cream. These additives drown out its distinctive flavour.
Pour-over
The pour-over method brings out Yirgacheffe’s lemon acidity. This makes for a sweeter coffee. Pour-overs give you more control over the brewing process which helps to preserve your coffee’s flavour. For the best results: combine 12 ounces of water with about three tablespoons of ground Yirgacheffe coffee, set the temperature between 192 and 198 degrees Fahrenheit, depending on how light you want your coffee.
Food Pairings
Fruits are best paired with Ethiopian Yirgacheffe coffee. Try a cup with a fruit salad or fruit bar. If you want something sweeter, enjoy your coffee with a lemon pound cake or lemon meringue pie. Yirgacheffe’s sweet flavour also tastes delicious with chocolate. This will bring out its notes of wine. Try a cup of Yirgacheffe coffee with dessert to experience its full flavour. If you’re treating yourself to a cup of Yirgacheffe coffee for breakfast, pair it with sweeter dishes like pancakes, French toast, or donuts. These match nicely with the fruity Yirgacheffe beans.
Purchase Ethiopian Yirgacheffe Coffee
Coffee lovers appreciate a well-brewed cup of Ethiopia’s Yirgacheffe coffee. When done right, it’s unlike any other.
After all this reading about this amazing coffee now it is The perfect time to get your Yirgacheffe fix at Artisan | Thecherrybean.,
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