Description

High-quality coffee from the Yirgacheffe region with a vibrant flavor and notes of bergamot and grapefruit, ideal for filter brewing methods.

Ethiopia Yirgacheffe is a classic African coffee grown at high altitudes (1,800–2,200 meters), where smallholder farmers hand-pick ripe coffee cherries. With the washed processing method, the skin and pulp are removed before drying, resulting in a light, bright, and lively cup profile.

This coffee is valued for its clean cup and complex aromatic bouquet. The flavor is dominated by fresh citrus and bergamot notes, complemented by floral jasmine tones and delicate hints of tea or grapefruit that unfold with every sip.

It is perfectly suited for filter brewing methods, offering a refreshing and invigorating experience and leaving a clean, delicate aftertaste, even as the coffee cools.

BREWING RECOMMENDATIONS FOR ETHIOPIA YIRGACHEFFE COFFEE

Brew freshly ground coffee using soft, filtered water heated to 90–94 °C, at a ratio of 16–18 g of coffee per 250 ml of water. Use a medium grind, optimal for filter methods.

Pour a small amount of water over the coffee (approximately 35–45 ml) and allow it to bloom for 30–40 seconds. Then gently add the remaining water in circular motions. Total brewing time should be about 3 minutes.