The Yirgacheffe

This light-bodied, single-origin Ethiopian Yirgacheffe is a house favorite. The light roast brings out the citric and floral notes that are prevalent in coffees grown in southern Ethiopia.

The Yirgacheffe is grown around 1,500 to 2,200 meters above sea level. At this elevation, the beans grow slower to absorb more nutrients, which helps to develop its citric and floral flavors.

The Yirgacheffe is comparable to other exotic and high-quality coffees, such as Hawaiian Kona and Jamaican Blue Mountain.

Notes and Tastes

• Berries
• Citrus
• Baked Bread
• Floral
• Acidic

Single-origin

Southern Ethiopia, Africa

Elevation

1,500-2,200 meters

Yirgacheffe

Taste

This coffee is roasted to a light roast to keep the flavors that make this bean so popular. Ethiopian Yirgacheffe is a high-quality bean, known for the floral and citric flavors that are best achieved at high altitudes.

Typically, a light roast is more acidic than a dark roast, and this coffee is no exception. Each sip is likely to leave you with a vibrant yet earthy taste in your mouth. The taste reminds me of fresh-cut grass and wildflowers.

Appearance

These beans are lighter in color, when compared to a medium or dark roast, and have a higher caffeine content. They are more dense since they spent less time being roasted.

When measuring ground coffee, remember to measure by weight, not volume, for consistency.