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Ethiopia Yirgacheffe G1 Anaerobic

Apricot. Grape Candy. Wine Cherry.

Variety Heirloom
Processing
Anaerobic Natural
Region Sidama
Altitude
1800-2000masl
Quantity 200g

About this coffee :

Known as the birthplace of coffee, Ethiopia is provided with coffee for export from around 1.1 million farmers. This specific coffee is from a private wet mill in the local community in Yirgacheffe.

Yirgacheffe is part of the Sidamo region in southern Ethiopia, but its sometimes exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region, which has been trademarked by the Ethiopian government. This steep, green area is both fertile and high – much of the coffee grows at 2,000 metres and above.

At first glance, Yirgacheffe’s hills look thickly forested, but in fact, it is a heavily populated region and the hills are dotted with many dwellings and villages’ growing ‘Garden Coffee’. There are approximately 26 cooperatives in the region, representing some 43,794 farmers and around 62,004 hectares of garden coffee. The production is predominantly washed, although a smaller amount of sundried coffees also come out of Yirgacheffe.

The coffees here are processed as anaerobic Natural coffees, which means the whole cherries are fermented in a closed environment and dried. Normally this process gives you the perception of a much more complex flavour profile & much sweeter coffee, this is because through fermentation microbes create compounds called esters that are absorbed by the seed. These esters survive the roasting process and are precursors to aromas that are created in the caramelization process of roasting, this makes the coffee seem sweeter. They dry coffees on the patio, in the box, and on raised beds.

This coffee has a charming Yirga classic flavour profile that we love the most. Soothing floral aromatics with strawberry, peach & grape juicy characteristics will put a smile on your face. 

Brewing Recipe :

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 30th of April

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