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Ethiopia Yirgacheffe - Gedeb, Worka co-op

2000
Ethiopia Yirgacheffe - Gedeb, Worka co-op
Ethiopia Yirgacheffe - Gedeb, Worka co-op
Ethiopia Yirgacheffe - Gedeb, Worka co-op
Ethiopia Yirgacheffe - Gedeb, Worka co-op

Ethiopia Yirgacheffe - Gedeb, Worka co-op

2000

One of our award-winning roasts from our 2017 Roaster of the Year prize.

"Delicate, deeply sweet. Baker’s chocolate, magnolia, peach, black peppercorn, sandalwood in aroma and cup. Gentle, rounded acidity; velvety mouthfeel. The richly drying finish consolidates to baker’s chocolate and peach. An engaging coffee particularly appealing to those who value delicate, cocoa-toned coffees with gentle acidity and engaging spice notes. Reassuring environmental and socio-economic credentials.” -coffeereview.com

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GrindWhole Bean

  • Whole Bean
  • Auto Drip
  • French Press
  • Espresso
  • Turkish

Bag Size12oz Bag

  • 12oz Bag
  • 5lb Bag

Description

Reviews

Brewing Basics

About this coffee...

  • Origin
    Yirgacheffe Coffee Farmers Cooperative Union
  • Region:
    Gedeo, Southern Ethiopia
  • Altitude:
    2,000+ meters
  • Processing:
    Washed, dried in raised beds
  • Varietal:
    Indigenous Heirloom Arabica

The Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), is an umbrella organization established in 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia.

There are twenty-six cooperatives affiliated with the YCFCU totaling nearly 45,000 members in the districts of Yirgacheffe, Gedeb, Wonango, Dilla Zuria, Bule, and Kochere. To grow a sustainable coffee community, the YCFCU has invested in school construction, electrification projects in remote areas, and road and bridge improvement projects.

The 62,004 hectares of coffee farms produce an annual average 9,000 tons of Yirgacheffe, 3,000 tons of Sidamo washed coffee and 24,000 tons of sun-dried coffee. We are excited to continue working with YCFCU to bring you some beautiful Ethiopian Coffees!

Customer Review

Coffee to Water Ratio

Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.

Grind Size

Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.

Water Temperature and Quality

Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential. 

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"This is some of the best single-origin coffee out there. I spent years shipping in coffees from all over the world, only to find the town I grew up in still offers the best cup."
Joseph Beeney of Pittsburgh, PA