Thumbnail Filmstrip of Ethiopia Yrgacheffe Grade 1 "YirgZ" Images
About Ethiopia Yrgacheffe Grade 1 "YirgZ"
Arrived April 2021, new crop, in grainpro. Our importer calls this coffee YirgZ as the ending "Z" stands for zero defects. This coffee is machine and hand sorted multiple times to produce a final product that is free from various defects and which maximizes uniformity when roasting. Sorters are paid triple their normal rate for this extra level of quality control, income which helps to send their children to school and toward other community expenses.
During harvest, which normally takes place between late October and mid-January, farmers bring their red cherries to the washing station. Incoming coffee is washed with water from a nearby river, after which are pulped with an older style pulping-machine. The mucilage is removed by traditional fermentation, which lasts 36 to 48 hours depending on the weather conditions. The coffee is then dried on raised African beds for 10 to 12 days.
The coffee stood out because of its pronounced aroma of peach, mango, and other stone-fruits.
- Zone: Yirgacheffe
- Region: Southern Nations, Nationalities and Peoples
- District (Woreda): Kochere
- Altitude: 1800-2000m above sea level
- Coffee variety: Heirloom Varietals, Kurume
- Processing: Washed
- Harvest: October-January
The staff involved in securing ripe cherry and processing is well trained and educated, so a judicious protocol is followed. They make sure only ripe cherries are selected and separated by harvest time and geographic origin. This staff controls every aspect of lot preparation.
Cup Characteristics: Classic Yirgacheffe notes that are bright, sweet, fresh, very clean, citrusy, especially at the beginning of the crop year. Hints of melon. Chocolate body. Crisp with lingering finish. Particularly complex lot of Ethiopian coffee, wonderful to begin with but further enhanced by extreme sorting.
Roasting Notes: FC is a nice level for this coffee, taking it up to but not pushing fully into second crack. Or, at City+ the floral/lemony character is better preserved while the body will be a bit reduced. This coffee is interesting over a range of roasts and profiles.
Ethiopia coffee facts:
Population (2020): 115 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee
Botanical Varietals: Numerous indigenous cultivars.
About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.