As coffee lovers will know, legend has it that Ethiopia is the birthplace of coffee and it has indeed been blessed with thousands of varietals. Even nowadays, you can find coffee plants growing wild through the countryside, which locals pick to get their coffee beans that they then dry in their gardens!
What is particularly interesting about Ethiopian coffee is that it will produce a range of tastes depending on the washing and drying process used to prepare the beans, from a full body with sweet and fruity tone to a citrusy and floral, lighter body, and everything in between.
Traditionally, Ethiopian Yergacheffe beans were processed ‘naturally’, which is that they were unwashed and left to dry without mechanical intervention, as washing beans requires a washing mill, which is a heavy investment, and a lot of water that the region isn’t rich in. However, the results of the drying being unreliable, the wet processes started to become more common.
Ethiopian Yergacheffe coffee is considered one of the best in the world. This powerful medium-strong roast is great for filters, cafetières, espressos and medium strength lattes. If you’re a fan of our Ethopian Sidamo then this is a must try.
Grown at altitudes of 1,900-2,200 meters above sea level
Harvested between October and December
Milled by washing and drying on raised beds
Has the aroma of caramel and tropical fruit berries
These beans are suitable for: espressos, medium strength lattes, filters, cafetières.
Did you know our ordering system allows you to create your own blends? Order each component of the blend separately and than tell us what do do in the special information box. We can then blend it and if required grind it, saving you a potentially messy kitchen worktop
Blending tip: when deciding on a mixed roast blend it usually works better to have more of the milder roast, less of the stronger.
Blending tip: even the strongest roast can be mixed with a normal tasting blend – so long as you use very little. Start by trying one part in four.
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