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What sets it apart: Yirgacheffe is a southern Ethiopia (Gedeo) zone known for high microclimates, fertile soils and heirloom genetics. The name points to a floral-clarity style more than a single village.
How it’s produced and typical processing: In Yirgacheffe, production usually sits between 1700–2200 m. Typical processing includes lavado, natural. Harvest is often October–January. Cross-check altitude, process and producer—the regional name alone is not enough.
Flavours in the cup: In the cup, Yirgacheffe lots often suggest jasmine, bergamot, lemon and black tea. Variety, process and roast shift the profile: use it as a compass within Ethiopia, not a fixed label.
Typical process in specialty: In specialty, Yirgacheffe refines a search inside Ethiopia: read farm/station, variety and process on the label. Filter at ~92 °C with medium-fine grind lifts florals.
Technical notes and common mistakes: Don’t treat “Yirgacheffe” as an automatic quality guarantee or as all of Ethiopia. Avoid paying only for the regional name or equating one micro-lot with the zone average.
Region details
Reference data for the coffee-growing area.
Facts
- Altitude 1700–2200 · 1700–2200 m
- Cup profile jasmine, bergamot, lemon and black tea
- Brewing hints Filter at ~92 °C with medium-fine grind lifts florals.
- Harvest October–January
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