Ethiopian Yirgacheffe coffee is one of the most popular and exotic types of coffee in the world. Its light bodied flavour and delicious aromas make it a perfect hot or cold beverage choice.
Crisp and sweet with citrus and floral notes. Delicate, balanced acidity, silky with notes of honey, rose, orange and almond. A hint of fresh-cut cedar in aroma and cup. Intense acidity with a long aftertaste.
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. One of the most noticeable things about Yirgacheffe is its brightness. Thanks to the combination of the bean and the processing methods, the coffee has a clean quality that makes it an ideal bean to try hot or iced.
Like many African coffees, Yirgacheffe coffee tends to be light to medium-bodied and has strong floral notes. Along with floral and citrus flavours expect to taste berries, nuts, chocolate, and wine.