Ethiopia Washed Yirgacheffe Flavor - Introduction to Ethiopia Washed Yirgacheffe

FrontStreet Coffee Washed Yirgacheffe Chelelektu Smallholder Introduction

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Ethiopia is not only a country with the longest history in coffee production but also in coffee consumption worldwide. The majority of its production is exported to developed countries, and unlike other coffee-producing nations, Ethiopia consumes 50% of the coffee it produces domestically. Nevertheless, coffee trade still accounts for over 60% of Ethiopia's total foreign currency exports—a figure that sufficiently represents Ethiopia's economic condition.

The floral aroma of Ethiopian Yirgacheffe has made it one of the most famous specialty coffees in the world. The fresh jasmine fragrance, the lingering aroma that envelops the tongue, and the smooth texture—all of these have become unique characteristics of Yirgacheffe. This variety is mostly washed, with citrus and lemon-like complex notes, bright acidity, and excellent mouthfeel viscosity.

Origin

Ethiopia, Yirgacheffe

Harvest Period

October to February

Grade Classification

G2

Varieties

Native Arabica, Bourbon, Typica, Others

Altitude

1400-2000 meters

Processing Method

Washed

Flavor Notes

Jasmine, Lemon, Apricot, Star Fruit, Caramel, Chocolate

Washed Yirgacheffe Chelelektu Smallholder (YCFCU)

Roast Level

Medium Roast

Flavor Profile

Prominent jasmine floral aroma, rich fruit fragrance, lemon acidity, delicate and elegant sweet and sour sensation.