Yrgecheffe is spelled a number of different ways. Take your pick. From the cradle of the civilization, Ethiopian Washed Yirgecheffe. These wet processed beans yield a clean, refined flavor with medium body. You'll find a fruity, rich cup with subtle flavors and a bright finish. Look especially for a wine like acidity and floral elements.



What you like in an Ethiopian Sidamo coffee is even more pronounced in Yrgecheffe.

Cheryl's Notes: I love a good yrgecheffe--the fruit, the body, the complexity--it's captivating. If you want to enjoy all the subtle treasures that are locked within these beans, do NOT over roast them. Start at a city roast, and if that doesn't do it for you, you can take it a tad darker just into second crack. Further than that and you'll lose some of the fruit to the roast flavors, and if you go all the way to a French roast with this, well then, please don't tell me. I don't wanna know.....

You can find the growing region on a map by looking in South Eastern Ethiopia, not far from the Kenya Somalia borders.

Do you want more information about the coffees of Ethiopia? Get the March / April 2005 issue of Roast Magazine!