5 Pounds – African – Ethiopian Yirgacheffe – Unroasted Green Coffee Beans – Varietals Ethiopian Heirloom – Drying/Milling Process Is Washed Sun Dried – Unique Distinctive Taste – Includes Burlap Bag
Of all the coffee producing countries, Ethiopia is perhaps the most famous and compelling. The fascination with Ethiopian coffee comes not only from the unusual, astonishing coffee it produces, but perhaps, also from the mystery that shrouds so much of it. The explosively floral and fruity coffees from Ethiopia have opened many a coffee lover’s
Of all the coffee producing countries, Ethiopia is perhaps the most famous and compelling. The fascination with Ethiopian coffee comes not only from the unusual, astonishing coffee it produces, but perhaps, also from the mystery that shrouds so much of it. The explosively floral and fruity coffees from Ethiopia have opened many a coffee lover’s eyes to the amazing diversity of flavor that coffee can have. Ethiopia is considered by many to be the birthplace of coffee. Harvesting coffee cherries from the wild Arabica Ethiopian heirloom coffee plants for export first began around the 16th century. Today variations of these plants are grown in many countries around the world. But even today, centuries later, it is still very difficult to find better tasting coffees than the Ethiopian heirloom coffees. These Ethiopian coffees are hand-picked and then milled and processed in 2 very distinctively different ways. 1) The original centuries old practice is Natural Processing. This consists of picking the ripe coffee cherries and letting them dry naturally in the sunshine on raised beds with the coffee seeds (beans) still inside the cherry. Once the cherries have dried they are then run through the mill which separates the coffee seeds out of the parchment. This method creates a very fruity and floral cup with usually a much softer milder acidity. 2) The newer Washed Processing consists of picking ripe cherries and then running them through the mill and pulping the coffee seeds out of the coffee cherries. The pulped out seeds then go through the wash tanks where the remaining cherry mucilage is washed off the coffee seeds. The seeds are then placed on the drying beds and sun dried to about 11% moisture. This washed method results in cup that is much brighter and cleaner tasting than a natural processed coffee. This brighter cleaner taste comes from a higher acidity, a washed coffee can still contain nice fruity and floral notes in the cup, however it won’t be quite as fruity.
Product Features
- Taste Notes – Juicy, Floral, Fruity (Blueberry, Lemon), Clean and Bright Flavor
- African Coffee, Ethiopian Coffee, Farm-ECX Coffee, Varietals-Ethiopian Heirloom, Altitude-1770-2200 Meters
- Hand Picked – Drying/Milling Process: Washed, Sun Dried – Soil Type: Rich Fertile Red/Brown Soil
- Fresh Current Crop – Carefully Dried Using Natural Sunlight and Forced Air on African Drying Tables
- Farmers in the Ethiopian Highlands Grow Some of the World’s Finest Most Distinctive Arabica Coffees
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These are some pretty great beans These are some pretty great beans. I had to roast them to a full-city to get the silver skin off, which was a bummer because these would’ve been nice on a lighter roast to get the notes out. At city+, it’s a brown-sugar and caramel flavor, with a bit of black tea on the back of the palate. What blew me away is that there was NO ACIDITY. I ran it through a cold brew, Hario pour over, French press, and aero press. All I got was great flavor, no bite or tang of acids. My only complaint is that the…
Some helpful hints for the first timer A few helpful tips for the first timer (which was me up until 20 minutes ago):When roasting I noticed the green uncooked coffee appears small and condensed (for lack of a better word). This worried me as I thought it would never actually look like store bought coffee. Towards the very end of the cooking cycle you will see it “pop” out into a normal sized bean.The “First Crack” that is described in most cooking methods as far as I can tell is more like a…
Smooth, fruity, and yummy 🙂 Yirgacheffe is my favorite Ethiopian coffee and these beans do not disappoint. I’m currently using a hot air popper for roasting and in 5 minutes I have perfectly roasted beans. The flavor is slightly fruity and smooth. I do a city roast on these beans. Shipping is fast. I’ve ordered from Smokin’ Beans about 4 times and each time the beans are in the mail the next day. Good job!