This is a NATURAL (Dry processed) Yirgacheffe coffee from the subregion of Chelchele and processed at the Worka mill. This area (Gedeo Zone) grows some of the highest regarded and most expensive Yirgacheffe beans, grown over 6000 feet above sea level. This crop was packed in grainpro bags to seal in and preserve freshness. They are sorted, sorted, sorted until they have achieved Grade 1 status which is rare for a natural coffee from Ethiopia. The result of all this care is that you have a flawlessly clean tasting coffee with sweet fruity tastes and aroma. The flavors of lemongrass, strawberry, jasmine, gin, sweet tea, and a winey acidity make it stand out from the average Yirgacheffe. The coffee has no earthy or fermented tastes, and a sweet nice lingering aftertaste. Drink it slowly and methodically, savoring the aroma, the flash of different flavors on your tongue, the way the acidity dances, the lack of bitterness, and the unusual but special fruity flavor that the average coffee drinker has never experienced.
Roast this like you would any other natural process Ethiopia. If the citrus and berry notes are too potent, take it a degree darker to subdue it. If you're missing the sweetness or the flavor seems flat (this is a VIBRANT coffee!), take it a degree lighter next time to appreciate the sugars in this bean. Being a natural processed coffee, you shouldn't take this coffee into the 2nd cracks -- we don't get it anywhere close to that level.
US arrival August 2021.
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