Ethiopian Yirgacheffe - Single Origin

This month we want to dive deeper into a unique single origin: Ethiopian Yirgacheffe (yur-guh-cheff). I must admit, when I picked this up at the store it was slightly on a whim. I had no idea what Yirgacheffe meant, but the contrasting dark and fruity aroma emanating from the beans was enough for me to add it to the cart.

Yirgacheffe is in the Sidama region of Ethiopia – the leading coffee producing region in the country. In addition to the fertility of the soil, the coffee is grown at a higher elevation, typically between 1,700 and 2,200 MASL (meters above sea level). This qualifies it as a Strictly High Grown (SHG) / Strictly Hard Bean (SHB) coffee, which is a designation given to coffee grown above 1,200 MASL (approx. 4,000 ft.). (Espresso & Coffee Guide)

Why does elevation matter? Coffee plants grown at elevation produce at a slower pace. The plant is able to absorb more nutrients that transfer into the cherry and bean before harvesting and processing, resulting in a more nutrient dense bean that enhances flavor.

Ethiopian Yirgacheffe is often described as having wine and tea like flavors with floral, fruity notes. The additional range of flavors is quite extensive and may depend on the brewing methods used – something we will experiment with throughout the month of February. Some sources noted hints of chocolate and a nutty quality, while others found toasted coconut, lemon, citrus, or berry.

One thing most sources agreed upon was that Ethiopian Yirgacheffe was a high-quality coffee with a bright acidity and medium body. Some also believe that it is underappreciated. Bean Box noted that it is “less favored as a single origin… [but] conventional wisdom holds that they’re suitable to brighten up a blend” because of the light flavor.

We will be exploring this bean’s versatility and flavor profile throughout the month as a single origin in order to provide more insight into the depth of this coffee.

Ethiopian Yirgacheffe, time to get brewing!