Yirgacheffe Coffee Overview:
A fine Ethiopian Yirgacheffe coffee that displays a bright acidity along with intense, clean tastes and complexity of floral notes in the aroma, sometimes with a hint of toasted coconut. Cupping notes frequently mention the aftertaste being vibrant, and the coffee may exhibit undertones of berry or wine
Ethiopian Yirgacheffe coffee is considered the best high grown coffee in southern Ethiopia, an exotic coffee region known for fine coffees. It is wet processed (washed) and grown at elevations well above 1,700 masl. These elevations qualify Yirgacheffes as Strictly High Grown (SHG) / Strictly Hard Bean (SHB) coffees, where coffees grow slowly due to the altitude, allowing the cherries to fully ripen develop the best flavors.
Regional Climatic Attributes:
The Gedeo region, where Yirgacheffe coffee is grown has ideal agro-climatic conditions for specialty grade coffee. The soils in the southern and western parts of the coffee-growing regions of Ethiopia are of volcanic origin. All of the coffee-growing Regions have fertile, friable, loamy soils, with a depth of at least one and a half meters. The topsoil is dominantly dark-brown or brownish in color, with a PH ranging mostly from 5 to 6.8 (water extract).
The growing area elevation is located between 1,700 masl / (5,577 ft) and 2,200 masl / (7,217 ft). The average temperature is around 21°C (70°F), and range between an average high of 256.6 (80 °F), and a minimum of 15.5°C (60 °F). The average rainfall is about 1,400mm / (55 in) per year. The wet season is from April to October. The dry season is from November to March.
Ethiopia Yirgacheffe 1 Natural Aramo 30kg GrainPro is sourced from family-owned farms organized around the Aramo coffee mill located in the Yirgacheffe district of the Gedeo Zone within the Southern Nations, Regional State, Ethiopia. The Gedeo region is named after the Gedeo people who are indigenous to this area.
The Aramo mill is owned and operated by Alemayehu Birhanu and his family. The Aramo mill receives ripe cherries from 650 small coffee farmers. Coffee producers deliver their ripe cherries to the Aramo coffee mill station where the cherries are sorted and then placed on raised drying beds in thin layers. The cherries are turned every 2 to 3 hours in the first few days to avoid over-fermentation and mold growth. Depending on weather, 4 to 6 weeks later the beans are de-hulled and transported in parchment to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.
Characteristics of Ethiopian Yirgacheffe coffee:
- Aroma: Citrus & Floral
- Acidity: Citrus
- Body: Complex medium
- Flavor: Lemon, herbal, buttery
History of Ethiopian Coffee:
Among coffee-producing countries, Ethiopia holds near-legendary status because it’s the “birthplace” of Arabica coffee.Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee is part of the everyday way of life, and has been for centuries since the trees were discovered growing wild in forests and eventually cultivated for household use and commercial sale.
Coffee is still commonly enjoyed as part of a “ceremonial” preparation, a way of gathering family, friends, and associates around a table for conversation and community. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before mixing it with hot water in a brewing pot called a jebena. She serves the strong liquid in small cups, then adds fresh boiling water to brew the coffee two more times. The process takes about an hour from start to finish and is considered a regular show of hospitality and society.