Yirgacheffe Ethiopian Coffee

​

Yirgacheffe is a coffee bean that comes from the Sidoma region of southern Ethiopia, specifically the mountainous town of Yirgacheffe (also spelled Yirgachefe, Yergacheffe, or Yirga Chefe). The coffee plants grow easily in this area because of the high elevation, healthy soil, and warm, tropical weather. 

​

Yirgacheffe coffee is a wet-processed coffee grown at elevations from 1,700 to 2,200 meters above sea level; and is considered the best high-grown coffee in southern Ethiopia, an exotic coffee region known for fine coffees. The Yirgacheffe coffee flavor profile tends to have more acidity than other Ethiopian coffees graced with floral and fruity notes. The body of Yirgacheffe coffee is often light and well-balanced. The region produced both washed and natural sundried coffees.

​

Wet processing is a method of removing the outer layers surrounding the coffee bean while it is still wet. This method is also known as washed processing. The process involves removing the skin and pulp from the coffee cherry before drying the bean. Wet processing is known for producing a cleaner, brighter taste in coffee.

There are many types of coffee that are considered the best in the world. Some of the best coffee in the world is grown in Ethiopia, with 200 to 250 tons of beans being picked annually. A third of all production is concentrated in the southern regions of Yirgacheffe and Gedeo, where the coffee is known for its acidic touches.