Located North of Sidamo, Yirgacheffe is one of the largest and most famous zones of the Oromia Region of Ethiopia. This particular village is called Gerbicho Rogicha. It is a Grade 1 (highest grade) natural processed coffee to accentuate the fruity and sweet tastes of this Ethiopian bean.
The heirloom varietals grown here are wildly fruity, and you want to roast this bean light in order to enjoy them. You want to roast this like you would any other natural processed Ethiopia coffee. No more than three minutes and 30 degrees from the beginning of first cracks to the end of the roast. Just out of first cracks, you get pomegranate and candied peach rings, some berry, slight rose, nice acidity. It is just a little thin in the body, so I prefer brewing in French Press or a method which brings out thicker body in coffees. Any darker roasts than this are going to flatten out and lose the acidity and sparkle.
August 2018 arrival in USA.
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