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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.

Acidity: Medium Citric 
Altitude: 1,750 to 2,200 meters 
Aroma:  Coffee Flower and
  honey, citrus
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 / 
Organic Heirloom
Origin / Kind:  Ethiopia Washed * 100% Arabica 
Plant Varietal:  Ethiopian Heirloom 
Type:  Yirgacheffe Grade 2  
Quality:  Organic NON-GMO 
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

wine tones.