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Want to taste the best Yirgacheffe in the world right now? We think this is it - a staggeringly bright and crisp washed coffee with layers, and layers, and more layers. There's fruit: mango, blueberry, maybe a bit of melon. There's spice: hints of mulled wine, perhaps some vanilla. There's something floral: a note of jasmine and blossom. And then caramel sweetness to round it all off. Yes please!
We roast coffee fresh to order every Tuesday, so order before 9am on Tuesday for delivery by the weekend.
Free P&P / 120g / 8 cups
Single origin coffee beans
Worka Sakaro, Ato. Mijane Washing Station, Yirgacheffe, Ethiopia
Honey, ginger, jasmine, mango, caramel
This Yirgacheffe has a fruity acidity that's really bright and crisp - thanks in part to the washed process, which lets that fruitiness come through cleanly. Close your eyes and you might be able to taste mango, blueberry or even melon, underpinned with a gorgeous, caramel sweetness.
You should also be able to really pick up the floral flavours which have made Yirgacheffe so famous, and you might be able to find some hints of spice. We can taste hints of flower blossom, jasmine, mulled wine spices and vanilla.
We've been working with an importer called Trabocca for a couple of years. They're incredibly knowledgeable when it comes to Ethiopia, so we asked them to find us the absolute best of the season. We ran a series of tastings and this Yirgacheffe really stood out. Yirgacheffe is in the south of Ethiopia and shares a border with two other regions which are also famous for coffee growing - Guji and Sidamo.
Most Yirgacheffe coffees have a very distinctive flavour profile. They're intensely fruity and citrussy, with floral notes that are almost perfume-like. For us, these beans from the Ato. Mijane Washing Station expressed that famous flavour better than anything else we've tasted this season.
It's in Sakaro, a village in the Gedeb district. Coffee grown there is known for its purple fruit and intensely floral flavour profile.
All the smallholders who deliver coffee to the washing station are based in the Worka valley – most of them on the slopes of mount Rudu.
The coffee is fermented for 24-48 hours and dried on raised beds for around 7-10 days, depending on the weather.