The Yirgacheffe is well known for its outstanding quality coffee which is grown by smallholder farmers often on plots of less than one and a half hectares in size.
The area has amazing fertile soil with good iron content and deep root systems allowing the coffee plants to obtain maximum nutrition from the ground. The high iron content is a huge part of the photosynthesis process and means the coffee plant is more capable of producing larger volumes of cherry.
Smallholder growers here collect the ripe red cherries between the months of April and May and deliver them to the washing station where they are sorted and laid out to dry on raised beds for between 18-22 days. After this point, the coffee is hulled and sorted for defects before resting in its outer parchment layer for 60 days before export.
This coffee is a floral bomb. Lovely floral blossom of jasmine, finish with an earl grey finish. A very soothing & pleasant drinking coffee.
Brewing Recipe :
1 : 11
23rd of March
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