||Ethiopia Yirgacheffe 2011
||Processing: Fully Washed
Recent developments in Ethiopia have seen a centralisation of all coffee exports through the recently established Ethiopia Commodity Exchange (ECX). It is now virtually impossible to provide accurate information of the precise traceability of coffees as lots are anonymised upon arrival at the Exchange. This makes it harder, but also easier. It means the cupping for quality is what counts, not names or any baggage.
Many thousands of bags marked ‘Yirgacheffe’ are sold every year but there may be significant differences between them in in terms of cup quality. Selecting by cupping cuts the wheat from the chaff, and this one on the cupping table jumped off at us.
Yirgacheffe is grown around the town of Yirgacheffe which lies as an island in the middle of Sidamo, this coffee is hand picked, fully washed and is grown at around 1800-2000 metres altitude (on average).
In the cup expect light, bright, lemon/grapefruit like acidity, with a typical light floral/jasmine coffee blossom. But the huge surprise in this one are the peach, apricot and summer fruits that zoom through the mid-palate of the cup. I worried that I'd never find another coffee like the last 'Yirg', but this one is as good, if not a little more balanced.
It is a great breakfast coffee, and one that surprisingly works well in espresso too. I am excited about starting blending with this one.
Farm: Not known - Cooperative based
Varietal: Not known
Processing: Fully Washed
Altitude: 1800-2000 mtrs
Nice and light, a good solid medium roast but nowhere near second crack.
"Guick Look" Guide:
Jasmine, light and bright, big acidity, peach.
Good Filter: Yes, Good Espresso: Yes
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