Coffees grown in the Yirgacheffe region of Ethiopia hold a special place in the hearts of coffee lovers worldwide, and after trying three or four different varieties, they can't resist and want to drink them again.
Yirgacheffe is a washed coffee. There aren't many coffee washing stations in Ethiopia. Most of the production is done by dry processing. After the coffee cherries are dried, they are separated from the beans. Coffees processed with this method still contain traces of fruit. These residues, called "honey," enhance the coffee's fruity flavors. When processed by washing, the fruit is completely separated from the bean, leaving only the taste of the bean behind.
Establishing a washing station is a very costly investment for the Ethiopian economy. But before the cost, washing requires water, and we're talking about Ethiopia. It's one of the countries with the highest drought and water scarcity, and this information is ingrained in our minds. Coffees are graded from 1 to 9 based on size consistency, quality, defect rate, and variety. Grade 1 and 2 coffees, which are more valuable for washing processing, are preferred. The Yirgacheffe region produces mostly Grade 2 and above coffees, and the majority of the product is processed by washing.
Detailed Information
Ethiopia's state administration has undergone many changes over the last 40 years. To date, various systems have been implemented, ranging from militaristic Marxist ideology to the federal system. Each of these systems has ended in popular dissatisfaction, rebellion, and political turmoil. From 1998 to 2000, Ethiopia went to war with Eritrea. This war resulted in numerous deaths and widespread misery. It also restricted access to land and created an economic downturn. For a country with a low economic status like Ethiopia, the cost of this war reached billions of dollars.
Amidst the turbulent political and economic climate, coffee cultivation in Ethiopia also suffered. In 2003, the price of coffee fell to an unprecedented level. It no longer covered the cost of production, and as a result, many farmers abandoned their crops. They faced extremely difficult times, lacking sufficient funds to pay for repairs to their homes, buy clothes, or educate their children. Many farmers were forced to migrate from their farms to urban areas.
Despite all these conditions and challenges, coffee continues to be Ethiopia's largest export. The interest in specialty coffee production and the fertility of these lands, the homeland of coffee, continue to heal the country's economy daily.
Yirgacheffe coffee has a distinctive flavor. While harvest periods, lots, and brewing stations vary, the main characteristics are balanced acidity, fruity flavors, and sweet lemon. It offers highly acclaimed results in both cold and hot brews.
How to Drink: Brewing Method
Ethiopia Yirgacheffe can be brewed both hot and cold. For hot brewing, we primarily recommend using filtered methods. Our top recommendations are a filter coffee machine, V60 type pour-over brewer, Chemex, and AeroPress. For cold brewing, you can achieve very successful results with both Cold Brew and Cold Drip.
Who Should Choose
Because it originates from the homeland of coffee and represents a general image of that region, we recommend all coffee lovers give this coffee a try at least once. If you appreciate fruity flavors, floral aromas, and a smooth taste, you'll definitely enjoy it.
Not Suitable For
If you like classic espresso flavors, this might not be for you. However, if you're looking for something new in your espresso and are open to fruity flavors, or if you like to take a small sip and let it linger on your palate, you should definitely give Yirgacheffe beans a try.
