Learning More About Yirgacheffe From Irving Farm Coffee Company
The Drink: Ethiopian Yirgacheffe from Irving Farm Coffee
Type: Single Origin Whole Bean
Overall Rating: 3.75 Out Of 5 Coffee Mugs
Next up from Irving Farm Coffee Company, my favorite Hudson Valley coffee roaster is their Ethiopian Yirgacheffe Ambassa. I’m a big fan of Yirgacheffe coffees, especially ones that come from the Sidamo region like this one. They’re full of flavor, sometimes over flowing with a wine or berry like flavor. I couldn’t wait to break out the french press and try a cup of their version of the Yirgacheffe.
While I was doing a little bit of research about this coffee, I learned something that I didn’t know about Yirgacheffe coffees. On the Irving Farm website it says that coffees from this region receive the Yrgacheffe designation because they have been washed using a traditional Ethiopian process that was developed to improve quality. The coffee seed is removed from the fruit, and soaked in water for 12-24 hours and then dried in the sun. This process helps remove defects, and leads to a clean, citrus-like flavor profile that Yrgacheffe is known for. Ok, raise your hand if you knew that beforehand?
This coffee wasn’t overflowing with aroma, but it did have a cherry-chocolate scent that would be hard to miss. I also picked up on a light floral scent (think walking by a flower shop with the door open).
The smooth sip was dominated by a chocolate flavor, but still no what I would describe as overflowing. It was slightly tart with hints of lemon and grapefruit. There were a few drops mixed in of a cherry flavor. I wouldn’t have complained if there were more than a few drops.
A 12 ounce bag of Ethiopian Yirgacheffe is $14.75 on their website. It’s a little bit more expensive, than the first coffee I tried from Irving Farm, but I’m willing to pay a premium for premium coffee.
Overall, I liked this coffee and it earned an above average 3.75 on the Daily Shot Of Coffee scale. It didn’t have the red wine or blueberry flavor that I’ve tasted in other Yirgacheffes, but it was still a good coffee with lots of flavor.
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Category: Coffee Reviews
About the Author (Author Profile)
Mike Crimmins is the highly caffeinated blogger behind Daily Shot Of Coffee. Besides drinking way too much coffee, he's obsessed with the Yankees and getting dirty on his mountain bike.Subscribe
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‘…The coffee seed is removed from the fruit, and soaked in water for 12-24 hours and then dried in the sun. This process helps remove defects, and leads to a clean, citrus-like flavor profile that Yrgacheffe is known for. Ok, raise your hand if you knew that beforehand?…’
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did i know specifically that this region used this technique?
nope.
but… i have heard that it was used by some coffee growers.
so my hand is 1/2 way up Mike.
an interesting URL about coffee cherry/bean cleaning and
preparation methods.
http://www.burmancoffee.com/greenbeans/green-coffee-beans.html#processing
Thanks for sharing the link. I know a lot about coffee, but I don’t know too much about the processing and how it affects the bean. It looks like I have some homework to do.