Ethiopian origin coffees are listed among the best in the world, the genetic variety (Ethiopian heirloom) is the reason. The area where coffee was discovered is Ethiopia, called the Birthplace of Coffee, in the forests of the Kaffa region, where Arabica coffee trees grow wild.
GREEN COFFEE (YIRGACHEFFE TYPE)
The present microbiological and compositional analysis, represents the result of laboratory analysis, required by the International Trade Regulations. It is expressed as the Technical Specification Sheet of the Product.
|Altitude:||1,750 to 2,200 meters|
|Aroma:||Coffee Flower and|
|Best Brew:||Percolated and warm with *Milk|
|Best Roast:||Medium/Light Roast|
|Body:||Medium brilliantly acidity, Intense.|
|Cup Notes:||Coffee Blossom, honey aroma.|
|Sweet apricot flavors, citric acidity|
|with a smooth finish, Summer Flowers.|
|Flavor Family:||Lemon, Blueberry, and Blackberry|
|fruity or winy tones.|
|Flavor Nuance:||Pleasant acid flavor, fruity tones,|
|wild coffee trees.|
|Sweetness:||Medium, Coffee Blossom|
|Grade / Attributes:||Grade Cup score 95 /|
|Origin / Kind:||Ethiopia Washed * 100% Arabica|
|Plant Varietal:||Ethiopian Heirloom|
|Type:||Yirgacheffe Grade 2|
|Processing:||Fully Washed and Sundried|
ETHIOPIAN YIRGACHEFFE: is considered one of the best types of coffee in Africa, but is the eighth best coffee worldwide.
Ethiopian Yirgacheffee coffee is fragrant and spicy nature makes it the most popular selection for coffee lovers, hence
making it the best Ethiopian coffee! A touch of sweetness compliments its spicy nature.
Ethiopian Yirgacheffee coffee grows at a height of up to 6,600 feet above sea level. It maintains a clean flavor, while
boosting the light levels of acidity. Ethiopian Yirgacheffee coffee is wet processed, and provides tones that are soothing.
The Ethiopian Yirgacheffe Coffee is a unique organically grown coffee with a complex origin and truly exotic flavor with
pleasant acidity. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral and fruit-toned coffees
from traditional varieties of Arabica long grown in the region from wild coffee trees.
The best Ethiopia dry-processed coffee tends to be a medium-bodied, brilliantly acidic, and containing rough fruity or