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Ethiopia FTO Oromia Yirga Cheffe

Lo and Behold! Another wet process Yirg, and FTO to boot. The cup has dark fruit notes, sugar plum, raisin, Mission black fig, syrupy body, acidic snap; in the finish there's a spicy sweetness with cinnamon, slight traces of clove and allspice. City+.
Out of stock
  • Process Method No
  • Farm Gate No
Region Africa
Grade 2
Appearance 0 d/300gr, 17-18 Screen
Roast Recommendations City+ roast - see my notes about the roast above.
Weight 1 LB
Yirga Cheffe coffees are a reknowned wet-processed type with effervescent brightness in the cup. This past season, buying Yirga Cheffe coffees from specific mills has been difficult, as the new Ethiopia Coffee Exchange rules took effect and the traditional auction was abandoned. The new rules mean that the coffee suppliers will be paid quickly by the exporters, and a new level of transparency in pricing within the country. But it has also meant that, for the time being, we don't know the exact mill or farmer group where outstanding lots like this originate. Nonetheless, it is not like great Ethiopia lots have disappeared, and this is an example. In fact, this is an Fair Trade and Organic certified lot, and since it came from a cooperative Union, Oromia, this is exempt from passing through the new coffee exchange. In the past few years, we have not seen the best lots from Oromia Union, but perhaps the new rules have tipped the scale to their advantage. This coffee simply amazed me with it's sweetness when we first roasted and ground the sample! The dry fragrance has a full, rounded sweetness, with brown sugar and raisiny fruit scents. The wet aroma is intensely sweet as well, caramelly and fruited; it reminds me of a baked apple with cinnamon and sugar on it. The cup has dark fruit notes, sugar plum, raisin, and a bit of Mission black fig. It is not one of those thin, bright, citrusy Yirgs, but has a syrupy body and surprising depth in the flavors, even in the lighter roast levels. The "rounded" complete character hinted at in the dry fragrance is realized in the cup. It's the type of cup that results from coffee cherry being picked when they are deep crimson red and the sugars in the fruit are at their maximum. It certainly has an acidic snap to the cup, but nothing like screaming bright Yirgs (which I love, but I realize they are not for everyone). In the finish, there is a spicy sweetness, maple syrup in nature, with cinnamon, and slight traces of clove and allspice. All these qualities are best realized at a City+ roast.