BLACK TEA, FLORAL, LEMONGRASS
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
A classic washed Ethiopian Yirgacheffe, this lot’s beans were small (which is common for coffees from Yirgacheffe). We used a little extra heat at the start of the roast, to bring out all of the small, dense beans’ flavor.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Yirgacheffe is one of Ethiopia’s four main coffee-growing regions. The region’s iron-rich soil and high elevations make it one of the best-known coffee regions in the world. Yirgacheffe coffees are known for their:
- bright acidity
- clean profiles
- floral notes
- complex aromas
The farm & mill where the coffee cherry is grown & processed.
Kochere, a small town, lies just south of the larger city of Yirgacheffe. The town has a washing station, where the nearby farmers can bring their coffees. There are a number of small farms surrounding the town.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
Ethiopia Yirgacheffe Kochere is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- is the most common method used for coffee
- generally creates clean flavors
- produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
More than 1,000 different heirloom varietals are grown in Ethiopia. This selection, with its floral and black tea notes, is a perfect example of the flavors typically produced by Ethiopia heirloom varietals.