Altitude
Farm altitude of all eight coffees. The higher coffee grows, the longer the cherry ripens and the denser the bean.
Ethiopia · Yirgacheffe · Washed
Clear
Transparent, floral, light
Tasting notes
- bergamot
- jasmine
- lemon
Classic washed Ethiopia: tea-like body, floral aroma and citrus freshness. For people who drink filter coffee black.
Passport
Where this coffee comes from
Yirgacheffe is a district in southern Ethiopia where smallholders pick coffee from garden plots and bring the cherries to a shared washing station. Washing strips everything extra and leaves flowers and citrus. The cup is as clear as a sky without a single cloud.
- Country
- Ethiopia
- Region
- Yirgacheffe
- Producer
- Washing station, smallholder farmers
- Altitude
- 1,900–2,200 m
- Varieties
- Ethiopian landraces (74110, 74112, Kurume)
- Process
- Washed
- Harvest
- November – January
- Roast
- Light, for filter
- SCA score
- 87–88
Process
Washed: the fruit comes off right after picking; the bean ferments in water, is rinsed and dried. The taste is clean, with clear acidity.
Observations
Observations
Flavour profile
Scores on a 1 to 5 scale from our cupping.
- Acidity
- 5 of 5
- Sweetness
- 3 of 5
- Body
- 2 of 5
- Bitterness
- 1 of 5
- Finish
- 4 of 5
Harvest
- Jan — harvest
- Feb
- Mar
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov — harvest
- Dec — harvest
Recipes
How to brew
V60 dripper
- Coffee
- 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temperature
- 95 °C
- Time
- 2:45–3:10
Espresso
- Coffee
- 18 g
- In the cup
- 45 g
- Ratio
- 1:2.5
- Temperature
- 94 °C
- Time
- 28–32 s