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Ethiopia Yirgacheffe Grade 1 | Natural

Ethiopia Yirgacheffe Grade 1 | Natural

Regular price €7,70 EUR
Regular price Sale price €7,70 EUR
Unit price €3,08  per  100g
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Yirgacheffe coffee grade 1 | Natural

Country: Ethiopia
Region: Yirgacheffe, Aramo
Cultivation altitude: 2000 - 2200m
Type: Grade 1
Type: Arabica
Processing: natural
Taste: sour sweetness, fruity, full-bodied, black tea, raisin, grapefruit

Roasting level: Mild

The Yirgacheffe region produces its own brand of fantastic coffee. This was processed in the Aramo dry mill in the Yirgacheffe highlands.

Yirgacheffe may be part of the Sidamo region, but its exceptional coffee has earned recognition as its own microregion. Yirgacheffe coffee is grown at an altitude of 2000 to 2200 meters above sea level. This altitude qualifies Yirgacheffe beans as Strictly High Grown (SHG) coffee. This means that due to the colder climate at higher altitudes, the coffee beans grow slower and therefore have more time to develop complex sugars.

The combination of high altitude, fertile soil and consistent rainfall contribute to the unique characteristics of Yirgacheffe coffee. Ethiopia Yirgacheffe coffee is known for its exceptional flavors, characterized by sweet chocolate and floral notes of jasmine. It has a round body and a long-lasting pleasant aftertaste.

Natural preparation of coffee:

In 'natural' processing, also called 'unwashed', the coffee cherries are sun-dried immediately after picking for around 20 days, turning regularly.

During this dry season, the fructose can penetrate the beans, giving them their typical fruity-sweet taste. This type comes from the traditional preparation of coffee in Ethiopia.

This sweet bean is a top quality product that is guaranteed to be enjoyable.

Roasting recommendation for Yirgacheffe coffee:

A medium roast is best for unroasted Yirgacheffe green coffee beans to bring out the coffee's delicate characteristics and emphasize the coffee's bright acidity.

A medium-dark roast can be used for those who prefer their coffee a little heavier and more chocolaty, but a dark roast loses some of the Yirgacheffe's finer qualities.

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