At a medium-roast level, Ethiopia Yirgacheffe is one of our favorites. Delectably floral with mild acidity and medium body. Notes of orange blossom and almonds, exotic fruits and jasmine resonate in the cup. All in all, an incredibly distinct and fancy flavor experience.
The history of coffee begins in Ethiopia (Abyssinia) where coffee plants grow wild even today. The most famous legend of the origin of coffee tells of Kaldi, the goat herder from the province of Kaffa, who noticed his goats frolick and leap around after eating the ripe berries of a particular bush. Kaldi tried a few himself and after feeling the invigorating and exhilerating effects, took the "magic" berries to the local monestary.
The monks tossed what they assumed to be a sinful drug into the flames. A few minutes later they smelled that aroma that the world has come to love so much. Within minutes the monastery filled with the heavenly aroma of roasting beans, and the other monks gathered to investigate. After sitting up all night, they found a renewed energy to their holy devotions. Well, it could be true...
Our Yirgacheffe is a classically prepared, washed Arabica from the famed Yirgacheffe region of Southern Ethiopia. First, the perfectly ripe cherry is selected and sorted to eliminate any potential defects. It is pulped that same day so the bean emerges from the fruit unharmed. After just the right period of fermentation, the coffee is thoroughly washed in high mountain waters. Squeaky clean, it is transferred to raised drying beds. There, farmers rotate it methodically and frequently--a gentle, uniform drying that allows all its inherent specialty to emerge.
In short, everything is done to enable this coffee's unparalleled and unique flavor to shine.
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