Ethiopia
Ethiopian Yirgacheffe
Yirgacheffe, Gedeo Zone · 1750–2200 masl · washed
The floral benchmark of East African coffee. Delicate jasmine and bergamot aromatics over a tea-like body, with a sparkling citric acidity.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Ethiopian Yirgacheffe | 9 | 9 | 9 | 2 | 4 | 8 |
Details
- Varieties
- Heirloom (Kudhume, Dega, Wolisho)
- Roast
- light
- Harvest
- Oct, Nov, Dec, Jan
Tasting notes
BergamotJasmineLemonBlack TeaHoney
Brewing recommendations
Pour-Over V60affinity 10/10
Grind
medium-fine (600µm)
Temp
94°C
Ratio
1:16
Brew
210s
Lifts the florals and keeps the acidity sparkling.
Chemexaffinity 9/10
Grind
medium (800µm)
Temp
95°C
Ratio
1:17
Brew
300s
Tea-like clarity; emphasizes bergamot and lemon zest.
Kalita Waveaffinity 8/10
Grind
medium (800µm)
Temp
94°C
Ratio
1:16
Brew
240s
Balanced extraction; bergamot and jasmine with rounded sweetness.
AeroPressaffinity 8/10
Grind
medium-fine (550µm)
Temp
85°C
Ratio
1:15
Brew
90s
Concentrated stone-fruit sweetness with soft acidity.
Cold Brewaffinity 6/10
Grind
coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; bergamot and jasmine without the bite.
Espressoaffinity 4/10
Grind
fine (260µm)
Temp
94°C
Ratio
1:2
Brew
28s
Concentrated bergamot and jasmine; syrupy shot.
French Pressaffinity 3/10
Grind
coarse (1050µm)
Temp
96°C
Ratio
1:15
Brew
240s
Heavy body; bergamot and jasmine with textured mouthfeel.
Moka Potaffinity 3/10
Grind
fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; bergamot and jasmine in a concentrated cup.