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Ethiopian Yrgacheffe WP

April 28, 2006
Jim Schulman

Another Yrgacheffe? Haven't we done enough of them? It used to be that the Yrgacheffes we saw here had one dominant profile: Powerful floral and citrus aromas in a light bodied cup with green tea like roast flavors. This is certainly one of the world's great coffees; but the region produces many more styles which have, till now, been consumed locally. The stunning success of coffees like the Bale Kara and Finchwa at auctions and with consumers has changed this; and the Yrgs we are seeing this year have a far greater variety. This is true even of the lots put together by exporters and going through conventional channels like this wet processed picked by Hans Becker at Coffee Maria.

This is a great coffee for fooling anyone who thinks they are good at identifying the origin of unknown cups; it certainly fooled me. The dry aroma of pit-fruit and spice unfolds into an almost irresistible aroma of an apple and peach pie with cinnamon, cloves and brown sugar baking in the oven. The taste and finish don't disappoint this expectation, and my cupping spoon kept returning here for more. It reminded me of th best Nicaraguan and El Salvadorean coffees, except that it was slightly heavier bodied and more powerful, as is typical of East African origins. This bean's sugar and spice roast flavors will work very well at darker roasts, and will make lovely SO espresso. Lighter full city roast will be fruity with an acidic nip, darker roasts will tend more to caramel and cinnamon flavors. The cappas are mild tasting, cinnamon and caramel flavors predominating.


Jim's Score
Dry Fragrance: 4.0
Wet Aroma: 4.25
Flavor: 8.25
Finish: 8.0
Acidity: 7.75
Body: 7.5
______________________
TOTAL (subtotal + 50): 89.75

  • Lighter Roasts: Fruit pie in the oven
  • Darker Roasts: Cinnamon, clove and caramel flavors come to the fore
  • As Espresso: Suitable at any roast from light Full City to dark Vienna

 

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UPDATED: May 5, 2006