About the bean:
Ethiopia is the coffee home and the name coffee itself comes from the name Kaffa one of the coffee regions. By tradition, all coffee grown in Ethiopia is organic.
This sun-dried coffee comes to us from one of Ethiopia's major coffee growing regions in the country's southwest, an area with numerous indigenous varieties, many of them very highly prized but hard to market.
The Djimmah region is an area of multiple forest varieties from where the excellent coffee derives. Most of the coffee grows under thick forested areas.
Species: Coffee arabica
Processing: Dry-Processed (unwashed)
Grade: The most exported Grade 5 (GR5 indicates the greater likelihood of defects compared to a Grade 1 bean)
Colour: Greyish to greenish/brownish and covered by thick skin.
Appearance: Mixture of oval-shaped beans with pointed and/or rounded ends, slightly bigger than Sidamo.
Acidity: Medium to light
Flavour: Not a particularly fine cup but well balanced, sometimes with a hint of a sweet fruity and wild taste. Good for blending in espresso.
Roast: Don't over roast, to avoid masking Djimmah's subtleties. Light to medium is best (City to Full City)
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart
About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean
Coffee in the relatively compact region of Yirgacheffe in southern Ethiopia is typically grown by small holders in "gardens" with coffee trees mixed in with other plants and trees cultivated for food and other essentials. There is little to no use of chemicals by these small holder farmers; they can't afford them, and, as such, it would be safe to assume all coffees produced by these gardens are organic.
What to expect
An excellent coffee. This Yirgacheffe offers a well-balanced cup no matter where you move on the roast spectrum. At an American (light) roast, the Yirgacheffe is particularly aromatic - fresh and fruity. Acidity for this one is high but the cup is so nicely balanced, it remains widely pleasing. We enjoyed notes of orange and peach, enhanced by a lemony caramel flavour.
At a Full City roast, the Yirgacheffe inevitably loses some of its note power but it does gain a chocolatey, brown sugar sweetness with a discreet citrus brightness that some of us preferred. Very balanced, sweet aftertaste; a wonderful morning coffee and a great pick for espresso. This bean is a gem.
Roasting recommendation: To bring out the Yirgacheffe's subtleties, roast medium. Consider blending to add nuance to other coffees. When roasted dark, it becomes sharply pungent but very thin, bereft of all its flowery and fruity notes. For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chart.