Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a "natural" or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a flavor profile mo...
read more re pungent than bright though still extravagant in its floral-toned aromatics. Like virtually all Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world.
Blind assessment:
Honeysuckle, tangerine, roasted cocoa nib, honey in aroma and cup with a subtle brandyish hint. Tartly sweet, lyric acidity; very lightly syrupy mouthfeel. The finish is sweet and pleasantly drying, with the floral note persisting and the cocoa note softening toward chocolate.
Who should drink it:
A very pure, crisp, light-roasted example of the normally more lushly fruit-and-brandy-toned dried-in-the-fruit Ethiopian profile. Think honeyish flowers and citrus rather than dark chocolate and blueberries.
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| Roast: |
Light |
| Body: |
Lightly syrupy |
| Acidity: |
Pure and crisp |
| Notes: |
Honeysuckle, tangerine, roasted cocoa nib, honey, subtle brandy, chocolate |
| Farm: |
Wote Konga Region |
| Elevation: |
1800-2200 meters |
| Location: |
Ethiopia, Yirgacheffe, Southern, Wote Konga |
| Varietal: |
Ethiopian Heirloom |
| Process: |
Natural/dry process |
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