Ethiopia Yirga Cheffe Ajere
Pristine sweetness and clean cup flavors, honey-drizzled pastry, Turkish apricot, peach crumble, with brown sugar and cinnamon, lingering honey aroma in the aftertaste.
Region: Aricha, Yirga Cheffe
Altitude: 1900-2100 masl
Processing: Wet Process (Washed)
Certification: Farm Gate
Ajere Edido wet mill operates in the Yirga Cheffe district of the Gedeo Zone, near Aricha town. It's a privately owned and operated washing station that buys from around 650 smallholder farmers in that area, most with less than 2 hectares of coffee planted, in addition to other cash crops, often interplanted. Altitude in the region runs from a low of 1900 meters above sea level to about 2100 meters, this high range playing a role in slower cherry maturation, resulting in dense coffee and often smaller bean size. "Grade 1" preparation means the coffee receives extra special attention, hand sorting from the drying tables to the final milled coffee, separating out under and over-ripe coffee cherry, and any defective beans. This extra work improves the overall cup quality and consistency from one cup to the next. Wet processing means that the outer skin and much of the fruit are removed with depulping machinery, and then fermented (with and without water) in order to break down the fruity mucilage layer that's stuck to the seed, which is then rinsed away with water. The coffee is then moved to raised drying tables where it dries over the course of about 2 weeks time.
Description from Coffee Shrub.
Yirgacheffe coffee has been my favorite for years, and Gillespie's roast is one of the best I've had. It turns out with a nice flavorful brew in a Chemex, or a more robust taste in a French press. Highly recommended.