Arabica coffee Ethiopia Yirgacheffe espresso

Arabica coffee Ethiopia Yirgacheffe espresso

In stock

Price range: 114грн. through 1,140грн.

Arabica coffee Ethiopia Yirgacheffe is a bright coffee from the Yirgacheffe region, grown at an altitude of 1700-2200 m.
Descriptors: Grapefruit, jasmine, black tea. Full-bodied with a pleasant juicy acidity and floral and fruity notes.

Acidity : above average,
SCA score : 86 points,
Processing : customs,
Roasting : espresso.

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Weight

1 kg
250 g
400 g
80 g

Grains or Ground Coffee

Grain (don't thresh)
Geyser / Moka
Espreso
Cold Brew
Drip home coffee maker
Pourover (funnel)
Cezve (Turk)
Cup
Other: specify in the comments to the order

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Ethiopia Yirgacheffe Arabica beans are an ideal choice for those looking for a coffee with bright acidity and rich fruit notes. Grown in the highlands of the Yirgacheffe region, at an altitude of 1700 to 2200 meters, this coffee is famous for its complex flavor profile.

Descriptors: Grapefruit, jasmine,black tea.

Cup profile: Full-bodied with pleasant juicy acidity and floral-fruity notes.

This coffee is suitable for coffee lovers with bright acidity and fruity notes.

Acidity: Above average, making the coffee refreshing and pleasantly sour, ideal for lovers of pronounced acidity.

SCA score: 86 points — an indicator of high quality and excellent balance of taste.

Processing: Washed is a traditional processing method that allows you to preserve the purity of taste and bright acidity of the beans.

Roast: Specially for espresso – retains freshness and distinct acidity, ideal for high-pressure cooking.

Cup Profile: Full-bodied with juicy acidity that delivers a fresh and invigorating taste. Pronounced fruity and floral notes with a subtle hint of black tea make every sip rich and complex.

Ideal for: Lovers of high-acid coffee with fruity and floral notes, as well as those looking for new and bright flavor nuances.

General characteristics:

Region: Yirgacheffe, Ethiopia
Altitude: 1700–2200 m
Processing: Customs
Roast: Espresso
SCA score: 86

This coffee is a real discovery for fans of bright acidity and complex aromas that combine perfectly in every cup.

In a cup

Roasting: light/medium.

Grinding: more than average (coffee grinder gradation 3 – 3.5).

Coffee to water ratio: coffee – 6 g (2 teaspoons), water – 100 ml.

Pour coffee into a cup with water at a temperature of 90-95 degrees, wait 4 minutes. Break the foamy crust of ground coffee that has formed on the surface of the drink and remove the foam with a spoon. After 3 minutes, the coffee will brew and be ready to drink.

Drip home coffee maker

Roasting: light/medium.

Pour ground coffee into the filter (approx. 1-2-3 teaspoons per 180 ml of water per cup). The amount of coffee can be adjusted depending on how strong you want the coffee to be. The optimal ratio of coffee to water is 1:15.

Pour fresh water into the tank.

Close the lid, install a cup for the finished drink and turn on the coffee maker.

The water heats up, boils, pours through the ground coffee, and the finished drink flows into the cup. You just have to wait for the process to complete, turn off the coffee maker (if it doesn’t turn off automatically), and enjoy delicious coffee!

Homemade horn coffee machine

Roasting: medium/dark.
Grinding: fine (coffee grinder gradation 1.5-2).
Coffee to water ratio: one part ground coffee to two parts water, respectively coffee – 10 g, water – 20 ml.
Brewing temperature is 90 – 95 degrees.
Brewing time: 24 – 28 seconds.

Geyser coffee maker (Moka)

Roasting: light/medium.
Grinding: medium (coffee grinder setting 2.5 – 3).
The coffee container is filled completely by pressing lightly. The water tank is filled up to the non-return valve.
Cook over medium heat until all the water has passed through the coffee into the upper reservoir.
Cooking time: 2 – 2 min 30 sec.

Professional espresso coffee machine

Roasting: medium/dark.
Grinding: fine (coffee grinder setting 1).
Coffee to water ratio: one part ground coffee to two parts water, respectively coffee – 10 g, water 20 ml.
Brewing temperature: 90 – 95 degrees.
Brewing time: 24 – 28 seconds.

Cezva / Turka

Roasting: light/medium.
Grinding: fine (coffee grinder setting 1).
Coffee to water ratio: coffee – 10 g (3 teaspoons), water – 100 ml.
Cook over medium heat for 2-3 minutes until the foam rises to the edge, remove and pour into a container (cup) and wait 3 minutes for the coffee to cool and enjoy.

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Arabica coffee Ethiopia Yirgacheffe espresso

Cup profile: Full-bodied with pleasant juicy acidity and floral-fruity notes.

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