Yirgacheffe Coffee
• Specialty Grade
• Premium Grade
• Grade 1,2,3,4 and 5
Processing Methods:
• Washed
• Natural
Yirgacheffe is one of the coffee producing areas in Ethiopia. Its geographical environment is a high-altitude wetland (about 1,900 meters). The coffee trees cover an area of nearly 600,000 hectares. There are two rainy seasons each year in the south and east, but only one rainy season in the west. The different distribution of rainy seasons allows coffee to be harvested in Ethiopia all year round.
The altitude at which coffee grows ranges from 550 to 2,750 meters. The soil in the west and south is volcanic rock, rich in minerals and slightly acidic. The average annual temperature is between 15 and 25 degrees Celsius, which is an excellent growing environment for Arabica beans. Yirgacheffe, a smaller town in Sidamon, originally used the oldest sun-drying method. But after 1972, Ethiopia introduced the washing technology from Central and South America to improve the quality. This made the floral and orange aromas of Yirgacheffe clearer and more refined, making it one of the world's finest beans. The exquisite washing technology played an indispensable role in this.
Because Yirgacheffe tastes fresh and bright, with the sour and sweet taste of fruits and the aroma of flowers, many people also say that it does not taste like coffee, but rather like a soft and pleasant fruit tea. It can be both elegant and unrestrained, and its precise grasp of simplicity and complexity has earned it the title of the queen of coffee.