Coffee is the biggest export of Ethiopia. The Ethiopian commodities market officially started trading coffee in 2008. And now Ethiopia is the fifth largest coffee-producing nation in the world and the largest coffee-producing nation in Africa. In Ethiopia, coffee plants grow at a high elevation and get plenty of mountain rainfall that infuses the coffee cherries with some wonderful flavor notes and aromas. So, you will be amazed by the taste of apples, blueberries, or chocolate when tasting these coffees. The avid coffee lovers enjoy the unique fruity flavor of the Yirgacheffe coffee beans, which drastically changes based on the techniques of processing and brewing.
So, when having the traditional Yirgacheffe coffee, you can experience the flavors of:
What people like most about this coffee is that it offers a vibrant and clean finish. Besides, high- quality and finer blends of Yirgacheffe coffee sometimes offer a toasted coconut flavor. Now if you are planning to try Yirgacheffe coffee for the first time, this blog offers guidance on processing, roasting, and brewing the best organic Yirgacheffe coffee in USA.
1. Processing: Ethiopian coffee beans can be washed or naturally processed. But there is a debate over the process that offers the best roast.
Wet processing- This method of processing coffee beans was started in the 1970s. The wet processing method includes thorough washing of the beans instead of picking and drying them immediately. So, here the coffee beans are soaked in huge water vats once they are picked. Then after washing and cleaning the beans thoroughly, the beans are kept on the rotating beds for around 48-72 hours. This thing helps in evenly drying the beans. This process removes the conventional fermented flavors of Yirgacheffe coffee and prepares a lighter- bodied bean with floral and citrus notes. Beans processed in this method offer a more consistent flavor. And therefore, these beans are marketed as specialty products.
Natural processing- This method takes freshly-picked beans and then dries them in the sun. This is the conventional as well as the commonest method of processing coffee beans. The best thing about naturally processing beans is that they have a heavy wine and fruity flavor. Besides, some of the beans have hints of peach, cherry, lime, and grape. Natural processing also offers them an earthy taste. In Ethiopia, the beans are picked in the morning and are left for drying during the afternoon. But if the beans are not properly dried, then they can develop a sour taste and become very brittle to roast.
2. Roasting: For roasting Yirgacheffe coffee beans, usually medium roast is used. This thing enhances the bright acidity and sweet aromas. As the Yirgacheffe coffee beans are small, therefore they should be delicately roasted. It is also a tricky job that needs patience and accuracy. Remember that improper roasting of these beans can cause them to lose their distinct flavor.
3. Brewing: Yirgacheffe coffee beans offered by the wholesale coffee company in USA are beautiful and bright and they are perfect for both cold and hot brews. And once brewed, these beans create a delicious medium or light roast with different types of floral notes. These beans can also create a mellow coffee with a mild body. So, if you don’t prefer strong coffee flavors, then this is the right variant for you. Freshly ground and roasted Yirgacheffe coffee beans allow you to enjoy the full flavor. Depending on your preference, you can have a hot or cold brew of this coffee. But in both cases, you should use a metal filter so that more oil can pass. Paper filters usually strain coffee grounds of the flavor. So, the best methods of brewing this coffee are the pour-over method or the French Press. Here come the details:
Pour-over: This brewing method helps bring out the lemon acidity of the beans. As a result, you get a sweeter coffee. Besides, this brewing method offers you
more control over the brewing process. This thing helps you to preserve the unique flavor of the coffee. To get the best results, you can combine three tablespoons of Yirgacheffe coffee grounds with 12 ounces of water and set the temperature between 192 and 198˚F based on how light you want the coffee to be.
French Press: This process brings the most of the fruity Yirgacheffe flavors. In this process of brewing, you have to thoroughly grind the beans and then have to combine two cups of unfiltered water with two ounces of Ethiopian Yirgacheffe coffee grounds. Then sip the coffee and enjoy the natural flavor and aromas. In case you want to have cold coffee, then let the coffee sit in the fridge for around 24 hours and then serve it over ice. You will not need to add cream or milk to it. Otherwise, they will draw the unique flavor of the coffee.