Nestled in the Gedeo Zone of southern Ethiopia, the micro-region of Yirgacheffe is universally acknowledged as the birthplace of delicate floral arabica coffee. Cultivated at extreme elevations between 1,700 and 2,200 meters above sea level, slow cherry maturation yields dense, sugar-rich beans with unmistakable aromatics.
Yirgacheffe Cup Profile Matrix
Aroma: Fresh Jasmine, Lemon Blossom, Earl Grey Tea
Flavor Notes: Bergamot, Meyer Lemon, Peach Nectar, Wild Honey
Acidity: Vibrant Malic & Citric Acid balance
Washed vs. Natural Processing Methods
In Washed Yirgacheffe lots, fruit pulp is mechanically removed before 36 hours of underwater fermentation in mountain river water. This removes mucilage completely, revealing high citrus acidity and sparkling floral aromatics.
Natural (Unwashed) Yirgacheffe lots dry slowly on raised African raised beds for 18 to 21 days with whole cherries intact. Micro-fermentation within the drying fruit imparts heavy blueberry, ripe strawberry, and syrupy body.