Yirgacheffe, Ethiopia

Yirgacheffe, Ethiopia

$17.00Price

Introducing the Ethiopian Yirgacheffe - the heartbeat of our roastery and the zest in our morning rituals.

 

Flavor Profile:  Crisp and complex fruit basket flavor with a milky body finishing in a smooth chocolatey/ pastry dough finish. The Yirgacheffe is a smooth city to medium roast.

 

Suggested Brew Methods: French Press, chemex, aeropress

 

Process: Natural

 

Background: The washed coffees of Yirgacheffe have long been prized for their delicate, tea-like aromatics and clean citrus flavor. Recently, producers in the Gedio region have been reinventing the natural process originally developed in Ethiopia to offer a completely different profile from this well-known origin. The Misty Valley is a prime example of the fruitiness, complexity, and character of these Natural Yirgacheffe coffees.Developed by exporter and producer partner Abdullah Bagersh, the Natural Misty Valley is subject to an incredible amount of care from start to finish. When the ripe cherries are first brought to the mill to dry on raised African beds, they are constantly turned (day and night!) for the first 48 hours of drying to ensure an even evaporation of the moisture from the cherry. This lends a consistency and cleanliness to the cup, which can prove difficult in a process prone to mold and uneven air circulation. After the coffee is fully dried and the skin, mucilage, and parchment removed, it is sorted and traded through the Ethiopian Coffee Exchange as a Grade 1 Yirgacheffe.

 

Our Experience:Whilst living a year abroad in New Zealand, Sam discovered a micro roastery. The vibe, the energy, the coffee - all was contagious. Many a happy morning Sam ran down from her lodgings on Mt. Eden (1 of 52 volcanoes in Auckland) to enjoy smells of the freshly roasted coffee and pick up a bag of the coveted Yirgacheffe.
Devastated at the thought of returning to the USA and not being able to have this bean in her life, Sam returned to CA with one bag - determined to find the same bean and roast her own coffee until the cupping was comparable. After many months of searching and many lbs of coffee she finally discovered the Misty Valley Yirgacheffe - a rich, jubilant coffee with notes of pastry dough, blueberry, and milk chocolate.
Now, rising early to continue the ritual, Sam drinks the Yirgacheffe every morning to not only set balance to her day but also to evoke happy memories of the golden year spent in her beloved New Zealand🇳🇿 Aroha nui Aotearoa.

 

 

 

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