Yirgacheffe Negele Gorbitu
PRODUCER Negele Gorbitu Cooperative
ELEVATION 1800-2200 masl
TASTE orange zest, jasmine, cocoa
RECOMMENDED BREW METHOD
This is a washed coffee from the Yirgacheffe region. The cup shows up with notes of orange zest, jasmine, and cocoa. We brewed this coffee with great results using the french press, Hario V-60 pour-over, and drip.
Brewed as espresso, it can be very intense, so approach it with an open mind. But hey, if you are adventurous, you might love it!
Yirgacheffe district is in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after micro-lots in the world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and aromatic notes of jasmine and lemon.
This is a washed coffee from the Yirgacheffe region. The farmers deliver ripe coffee cherries to the washing station, the cherries are de-pulped the same day, fermented overnight, and washed before being soaked again for up to 16 hours. After a final rinse, the coffee is dried on raised beds, until the optimal moisture content is reached. The parchment coffee is stored in jute bags in warehouse for the moisture content to stabilize, then the parchment is milled off before final bagging in hermetically sealed lined sacks. The coffee is now ready for export.
Ripe cherries are delivered to the wet mill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climate conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being slowly dried in the sun on raised beds for 12 – 15 days, until the ideal moisture level has been reached. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the perfect level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro lined bags for export.
Pour Over (Hario V60)
16g of coffee ground on #7 (Baratza Vario)
290 ml 200 F water
Pour 50 ml of water saturating grounds let bloom for 20 seconds
Add remaining water in one steady pour starting from center and circling outward.
Stir water lightly