Ethiopia ~Yirgacheffe

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Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it simply stands out from every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, the trees were discovered growing wild in forests and eventually cultivated for household use and commercial sale.  Growing, processing, and drinking coffee is part of the everyday way of life, and has been for centuries.

Cupping Notes: "Sweet, soft and creamy with floral, lemon and tart cherry."
Roast: Light Medium
Region: Kore, Kochere, Yirgacheffe
Process: Natural
Altitude: 1790–1900 masl

Kore is the village, or kebele, where this coffee is grown and processed, in the Kochere "district" or woreda within Yirgacheffe. The coffee is picked between November and January, de-pulped within 12 hours, and washed using spring water.  Kochere coffees have a strong fruit tea-like note that comes along with the citrus and stone fruit. When this is combined with processing as a Natural, the result is expressed as red currant, lime, and raspberry lemonade.


 


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