Victrola Coffee - Ethiopia Yirgacheffe YIRGZ

Photo courtesy of Victrola Coffee.

Ethiopia is the birthplace of coffee, and as such, the coffee trees thrive in their natural environment.  Most coffee there is grown by small-hold farmers whose ripe coffee cherries are processed and dried at a local mill or cooperative.  Typically the trees are wild varieties that grow in the ecosystem they evolved in, contributing to the great cup diversity found from one microregion to another.  This natural relationship between the coffee trees and their environment allows the plants to grow at extraordinary elevations, often beyond 6000ft, as with this coffee from Kochere.  For these reasons Ethiopia continues to produce some of the most complex and desirable coffees on the planet.

The “Z” in “YIRGZ” denotes Zero Defect. The distinction of “zero-defect” indicates the remarkable sorting process the producers of this washed coffee employ.  Seeds are hand sorted for defects for 10 minutes per 10 kilograms, as opposed to the conventional hand sorting of 2 minutes per 24 kilograms.

This meticulous processing translates to a clean and complex cup. Ginger and cinnamon, lemon and a prominent sweetness combine in aromatics reminiscent of ginger cookies, and the brewed coffee carries ginger, citrus and stone fruit with a surprisingly heavy body for a washed Yirgacheffe coffee.

Facts 
Region: Yirgacheffe
Elevation: 6234-6890 feet
Process: Washed
Varietals: Heirloom
Harvest: Oct-Dec: 2012

Tasting Notes
Fragrance/Aroma: Cinnamon, Ginger, Lemon
Flavor: Ginger, Lemon, Under-ripe Peach
Body: Syrupy
Finish: Clean
Acidity: Bright

Pour Over Parameters:
Coffee- 19g
Water- 300g

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