☕ Yirgacheffe – Ethiopia
🌍 Origin Details:
• Country: Ethiopia
• Region: Yirgacheffe (Gedeo Zone, Southern Ethiopia)
• Altitude: 1,700–2,200 meters above sea level
• Climate: Tropical, temperate highlands with temperatures around 22°C–25°C
• Rainfall: 1,200–2,000 mm annually
🌱 Coffee Specifications:
• Varieties: Indigenous Heirloom (Ethiopian Landrace)
• Processing Method: Washed (Wet-Processed) and Natural (Dry-Processed)
• Harvest Period: October–January (peak November)
• Producers: Smallholder farmers, often organized in cooperatives (e.g., YCFCU)
🍊 Flavor Profile:
• Aroma: Intense floral (jasmine, rose), bergamot, sweet stone fruit
• Taste Notes: Lemon, citrus, berry (blueberry, strawberry), dark honey, tea-like (black tea, Earl Grey), peach, apricot, vanilla
• Body: Light to medium, clean, tea-like mouthfeel
• Acidity: Bright, vibrant, citric (lemon-like)
• Aftertaste: Clean, lingering floral and citrus finish
🏆 Cupping Score:
• Typically ranges between 85–92 points, with Grade 1 lots frequently scoring 90+.
📌 Additional Notes:
• Yirgacheffe is considered one of the world's most distinctive coffee origins, famous for its "tea-like" and floral characteristics.
• The region's high altitude and fertile soil contribute to the slow maturation of cherries, enhancing flavor complexity.
• Most coffee is grown by smallholders in "garden" plots alongside other crops.
• Washed Yirgacheffes are prized for their clarity and floral notes, while Naturals are known for intense fruitiness (especially blueberry).