Yirgacheffe Natural


the coffee has balanced acidity with floural full mouth taste.its has also citrusy notes. Delicate, intricate, refined. Lychee, pink peppercorn, candied ginseng, jasmine, honey in aroma and cup. Lyrical, complex, balanced acidity; juicy, silky mouthfeel. The finish, saturated with sweet and spicy tones (lychee, pink peppercorn), is resonant in the short and elegant in the long, where candied ginseng reappears and an intriguing coconut note surfaces..

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Yirgacheffe natural roasted coffee beans

Country: Ethiopia.

Region: Southern deep Highland of Ethiopia.

Origin: Yirgacheffe.

Altitude: 1800-2200m.

Type: Arabica/Typica.

Processing: Yirgacheffe is a coffee region in southern Ethiopia that produces distinctive coffees from traditional varieties of Arabica long grown in the region. Yirgacheffe coffees like this one processed by the wet or washed method (fruit skin and pulp are removed before drying) typically express great aromatic complexity and intensity with a particular emphasis on citrus and floral notes they are dried for days under the sunlight naturally after pulping. Like virtually all coffees from southern Ethiopia, this coffee is most likely produced by villagers on small, garden plots interplanted with indigenous trees and food and other subsistence crops.


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