Tasting notes: Natural processed coffee with unique tasting notes of strawberry, blueberry, cherry, plum, apricot and toffee.
Story of the farm:
Yirgacheffe is a coffee region in southern Ethiopia famous for distinctive coffees from traditional varieties of Arabica long grown in the region. Offering a softly fragrant aroma, these coffee beans have a subtle floral scent and a satisfyingly intensified finish that would leave any coffee drinker's palate wanting more.
Ethiopia is considered to be the birthplace of the coffee plant and coffee culture and produces one of the world’s most sought after coffees. Ethiopian coffee history dates back as long ago as the ninth century. According to legend, the 9th-century goat-herder Kaldi discovered the coffee plant after noticing the energizing effect the coffee cherries had on his flock. Kaldi reported his findings to the abbot of the local monastery, who made a drink with the berries and found that it kept him alert through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery, and the energizing power of coffee beans and ground coffee began to spread.
Like most Ethiopian coffees, this coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops in the Yirgacheffe region at about 2000 meters high. These Ethiopian beans are hand-picked, making them highly desirable and processed through the wet-processing method. The farmers living in the Wenago region, near the Yirgacheffe District of the Gedeo Zone in southern Ethiopia deliver their ripe cherries to the Wenago coffee mill where they are carefully sorted and placed in thin layers on raised drying beds.
Ethiopian Yirgacheffe's beans are fermented for over 72 hours after having their fruit and pulp removed by the use of natural enzymes. This process allows the Ethiopian Yirgacheffe to absorb the sugars in the coffee fruit, creating a stronger full-body flavor. The dry-process allows the whole coffee cherry to dry on the coffee seed, in the sun, which imparts a blueberry and blackberry flavor to the coffee bean, then the surrounding skin, fruit layer, and parchment shell of each individual seed are removed.
When roasted properly you can literally taste the blueberry flavor profile in this hand-roasted coffee; it is not artificial flavoring, what you taste is quality green coffee beans, dried in the sun with the cherry still on the seed, and upon careful roasting, the berry note is brought out of the coffee bean and onto our palate.