Acidity 8,5 – 9 – Piquant acidity. Sweetness 8,5 – 9 – Incredible sweetness. Character 9 - 10 – Ripe Strawberry, honeysuckle florals, sweet melon. Body: 8 – 8,5 – Depending on the roast. Balance: 7,5 – 8,5 – Good balance; Highly recommeded as: coffee + milk, any brewing method, cold brew.
Working in partnership with Addis Exporter, a business with more than 100 years experience in exporting high quality coffee from Ethiopia, we have been able to select an incredible natural processed coffee from smallholders based around the Rocko Mountain in the Haricha Woreda, Yirgacheffe. These smallholder farmers have hand-picked their cherries and sold them to a local trader who oversees the processing and sorting before selling the beans to the ECX who grade the beans according to SCAA standards. Addis Exporter then purchase the top quality lots from the ECX and select the best for their ‘Rocko Mountain Reserve’.
Yirgacheﬀe is both a town and grade of coﬀee in Ethiopia. The town itself is located in the Gedeo zone in the Southern Nations and Nationalities Peoples Regional State (SNNPRS) in Southern Ethiopia. More than any other country, Ethiopia has a broad genetic diversity among its coﬀee varieties, with each type having distinctive taste, shape and colour. As a result, each region in the country can oﬀer a diﬀerent ﬂavour proﬁle, forming the grading system for Ethiopian coﬀees e.g. Sidamo, Harrar, Limu, Djimmah etc. It is widely argued that a Yirgacheﬀe grade coﬀee can oﬀer one of the most distinctive ﬂavour proﬁles in the world with pungent ﬂoral aroma and intense citrus ﬂavour.
Processing in Yirgacheﬀe can take the form of both washed and natural, with most of the coﬀee growing at over 2000 metres above sea level. Much of the coﬀee grown in Ethiopia is done using traditional methods, under shade trees alongside other crops and without the use of chemicals. Coﬀee from Yirgacheﬀe is often referred to as ‘garden coﬀee’ as it is grown on very small plots, often in the back yard of small dwellings.