The Real Coffee Experts
Yirgacheffe
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The southern Gedeo zone of Ethiopia, known for its wet processed (washed) coffees, produces the spicy, fragrant Yirgacheffes with their delicate body, sweet flavor and floral aroma including shimmering notes of citrus. These coffee beans are consistently some of the highest rated in the world, and while often pricey, are much more affordable than most Konas or Jamaican Blue Mountain. Natural growing methods (including pest control) made Organic Certification an easy sell to farmers, and Fair Trade Organic certified coffees are abundant. While Yirgacheffe is technically a part of Sidama, their higher quality and name-recognition allows them to be separated out.

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From historic times, Ethiopia has provided some of the world’s best reviewed single origin premium coffee beans. In general, Ethiopian coffees are best known for their complexity with a pungent, winey quality and a distinct wildness in their acidity.
Altitude Range: 1,500 – 2,200 meters above sea level
Language Spoken: Amharic
Harvest: November – February
Annual Coffee Production: 6,600,000 bags (2013)
Common Varieties: Arabica, native heirloom varieties.
Avg Farm Size: In general, small plantations.

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