ETHIOPIAN YIRGACHEFFE GR. 2 Green Coffee Beans
**PLEASE BE AWARE THESE ARE RAW, UNROASTED COFFEE BEANS, NOT SUITABLE FOR CONSUMPTION BEFORE BEING ROASTED**
Coffee with fine acidity, body and delicate floral and tea-like characteristics.
What you need to know...
- Flavours - complex, fruity, floral, lemon
- Aroma - flowers, citrusy
- Body - medium
- Acidity - soft, sweet, citric
Filter coffees and delicious in cafetiere.
The finer details...
- Origin: Ethiopia
- Region: Yirgacheffe
- Altitude: 1,700 -2,200 m above the sea level
- Variety: Typica
- Harvest Period: October - December
- Processed Method: Washed, Sun-dried
Ethiopia is the primary center of origin of the Arabica coffee plant. Coffea Arabica has been growing wild in the forests of the Southwestern Highlands of Kaffa and Buno districts of Ethiopia for thousands of years. As legend has it, coffee was discovered in Ethiopia in the 9th century by a goat-herder named Kaldi. He noticed that his goats became hyper after eating the cherries from the coffee tree, so he tried it himself. A monk approached Kaldi after he consumed the cherries and took some to his monastery. The monk roasted and brewed the coffee to share with other monks. As a result, they were able to stay awake during long nights of prayer. Since then, coffee has been widely accepted as a stimulant drink.
Ethiopia has over 70 ethnic groups that speak over 200 languages. As a result, coffee is referred to as Bunna (Amharic), Bun (Tigrigna), Buna (Oromifa), Bono (Kefficho), and Kawa (Guragigna). Some argue that most names for coffee are derived from the names of the districts Kafa and Buno. The French and Spanish call it Cafe, the Italians call it Caffe, the Germans call it Kaffee, the Finnish call it Kahvi, the Dutch call it Koffie, and the Greek call it Kafes. All are phonetic approximations of the Ethiopian word.
The washed Yirgacheffe is one of the best highland-grown coffees. It has fine acidity, body, and flavour. Many people are attracted to its delicate, floral, and tea-like characteristics.
I roasted the Yirg yesterday to a City+, and tasted it for the first time today. I couldn't be happier! From the moment you release the sweet and bright aroma of the beans upon grinding, to that puff of heaven when you bloom it, the entire experience was so sublime, that actually tasting the sweet and floral cup was like very wonderful icing on the cake. It has an almost delicate, tea-like quality to it, but with all the mouth feel and body of coffee.
The beans taste fine, but vary greatly in size, making them more tricky to roast and dont have as rounded and full bodied a flavour as other batches of Yirgacheffe I have bought from other distributors
Delivery was prompt however the beans were not as per expectations. This was our our first order with Redber as we usually use other suppliers but had heard good things. Unfortunately the beans did not produce the required cup. They did not roast as per other Yirgacheffe types that we use and resulted in an extremely bitter cup. As a result we have sent an email to request return of the two unopened bags i.e. 2 x 2kg as we have obviously opened the other bag. We would also hope to return this bag and would request your understanding that although opened we cannot use the product. We would hope to trade with Redber again in the future as earlier described we have heard good feedback. We look forward to hearing from you. Thanks in advance. Nick
This time my Ethiopia yirgacheffe was rather disappointing. Not sure if it’s just old coffee or what else could be going on, but I roasted two 500g batches (I roast coffee almost everyday) and they turned out flat, almost baked not roasted, and tasteless. Please receive this as constructive feedback as I’m overall very happy with your coffee. Nothing wrong with my roaster so I believe it must have been the coffee this time.
Lovely smooth coffee. I always roast in a pan and this was my first order. I like a light roast and found that this bean leant itself well to my taste, will be ordering again shortly.