Yirgacheffe
Yirgacheffe coffee is a highly prized Ethiopian Arabica known for its complex, bright, and clean profile, typically grown at altitudes of 1,700 to 2,200 meters above sea level. The region is famous for its washed (wet) process coffees, which accentuate these delicate, terroir-driven characteristics. The washed method involves removing the coffee cherry pulp before drying, which results in a distinctively clean and clear cup profile. A washed Yirgacheffe offers an elegant and delicate cup with pronounced floral and citrus characteristics, a bright acidity, and a light body - highly sought after by specialty coffee enthusiasts.
Key Highlights
Bright citrus notes (lemon, lime, bergamot, tangerine) with intense floral aromas (jasmine, rose, white florals)
Light, smooth, tea-like body with subtle stone fruit undertones (peach, apricot)
High, bright, sparkling acidity contributing to refreshing character
Washed process provides high clarity - individual flavor notes easily discernible
Elegant and delicate cup - highly sought after by specialty coffee enthusiasts
Flavor Profile
Fruit Notes
Citrus Notes
Floral Notes
Other Notes
Taste Characteristics
Acidity
Typically high, bright, and sparkling, contributing to a refreshing character
Body
Light to medium, with a smooth and silky mouthfeel - often described as tea-like
Growing Conditions
- Altitude
- 1,700-2,200m above sea level - "Strictly High Grown" (SHG) or "Strictly Hard Bean" (SHB). Cooler temperatures at these heights cause coffee cherries to mature slowly, allowing more complex flavor compounds and natural sugars to develop within the bean.
- Soil
- Healthy soil conditions from sustainable agroforestry practices
- Rainfall
- Ample rainfall
- Farming Practices
- Most coffee is grown in small-holder farmers' backyards, often intercropped with other plants in a sustainable agroforestry system. This "garden coffee" approach preserves genetic diversity and contributes to healthy soil conditions.
- Varietals
- Almost exclusively indigenous heirloom Arabica varieties, many of which are local landraces that contribute to the unique flavor profile
Processing Method
Method
Washed (wet) process - the region is famous for this processing method
Duration
Standard fermentation and drying
Technique
The washed method involves removing the coffee cherry pulp before drying, which results in a distinctively clean and clear cup profile. The washed process provides high clarity, allowing individual flavor notes to be easily discernible.
Interested in Yirgacheffe?
Request samples and discover the exceptional quality of our washed processed Yirgacheffe coffee.