Yirgacheffe
Yirgacheffe coffee processed using the natural method (sun-dried with the fruit intact) offers a distinct, fruit-forward, and complex profile, grown at high altitudes that contribute to its celebrated characteristics. Natural process Yirgacheffe coffees are known for their intense fruitiness and enhanced sweetness compared to their washed counterparts. Due to the interaction with the fruit during drying, the coffee often has a pleasant, complex, wine-like or slightly "boozy" acidity and flavor.
Key Highlights
Dominant and intense notes of berries - blueberry, strawberry, and raspberry
Complex floral aromatics (hibiscus, lavender) with "perfume-like" quality
Fuller, heavier, syrupy body compared to tea-like washed counterparts
Pleasant, complex, wine-like or slightly "boozy" acidity and flavor
Strictly High Grown (SHG) at 1,700-2,200m elevation
Flavor Profile
Fruit Notes
Floral Notes
Sweetness
Other Notes
Taste Characteristics
Acidity
High to medium, bright, vibrant, sweet citric acidity that balances the rich fruit flavors
Body
Fuller, heavier, syrupy body compared to tea-like washed counterparts
Growing Conditions
- Altitude
- 1,700-2,200m (5,577-7,218 feet) above sea level - Strictly High Grown (SHG) or Strictly Hard Bean (SHB). Cool mountain temperatures slow cherry maturation, allowing more time for complex sugars and flavor compounds to develop, resulting in denser beans with concentrated flavor.
- Soil
- Fertile volcanic soil providing ideal conditions for cultivating high-quality Arabica coffee
- Rainfall
- Ample rainfall
- Farming Practices
- Typically shade-grown by smallholder farmers using traditional methods
- Varietals
- Almost exclusively indigenous heirloom Arabica varieties that have grown wild for centuries, contributing to the region's unique profile
Processing Method
Method
Natural (dry) process
Duration
2-6 weeks
Technique
Only the ripest cherries are hand-picked and then dried whole on raised African beds under the sun. Meticulous and consistent raking and rotation are essential during this time to ensure even drying and prevent defects or mold. This prolonged contact with the fruit pulp is what imparts the intense, fruit-forward flavors to the bean.
Interested in Yirgacheffe?
Request samples and discover the exceptional quality of our natural processed Yirgacheffe coffee.