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April 2016 - Coffee of the Month - Ethiopian Yirgacheffe

Posted by Mystic Monk Coffee on


The Review
For our April Coffee of the Month, we have the Ethiopian Yirgacheffe. The famed Yirgacheffe region of Ethiopia produces fine and distinctive coffee, known especially for its elaborate floral and berry tones. This Yirgacheffe is no exception and we are honored to feature it as our April Coffee of the Month.
Roasted Beans:

Choir Monk: These beans look great! The beans are smaller then we normally see, but about the normal size for an Ethiopian coffee. I can smell strong hints of pineapple and also floral tones.


Lay Monk: I agree! Br. Roaster did a great job on these and roasted them to around 430 degrees. The smell of a good Yirgacheffe has to be one of the most distinctive aromas in coffee. I can smell blueberry and grapefruit hints.


The Tasting:

Choir Monk: We haven't had a Yirgacheffe coffee for a couple of years, so I'm very excited to taste this one! We'll evaluate it in the usual categories: Aroma, Acidity, Aftertaste, Body/Mouthfeel, Complexity and Darkness.

Choir Monk: Here's what I thought:

Aroma: Intense; hints of cumquat and bergamot.
Acidity: Rich and full, like a ripe orange.
Aftertaste: Smooth and lingering.

Body/Mouthfeel: Medium and pleasant.
Complexity: Amazing complexity! Citrus, blueberry and blackcurrant notes were all present to me.
Darkness: Medium. 

Lay Monk: I really like this coffee! Here's what I thought:

Aroma: Floral, with notes of passion fruit and ripe mango.
Acidity: Intense, black cherry-like acidity.
Aftertaste: Dark chocolate, with hints of plum.
Body/Mouthfeel: Smooth and light.
Complexity: Very complex! Hints of passion fruit, bergamot and and blackcurrant.
Darkness: Medium.

Choir Monk: I really liked this coffee! It was probably one of the best Yirgacheffe coffees I've ever had! It was deeper-toned and richer than most others I've had, but I thought this really enhanced the flavor nicely. I highly recommend it!

Lay Monk: I agree! I really enjoyed this coffee too! It had a distinctive acidity that I've only noticed before in Kenyan coffees. The intensely fruity aroma was also very appealing.

Choir Monk: OK, now for our final verdict:
Intense and deeply aromatic, the Ethiopian Yirgacheffe opens with ripe-orange acidity, blended with complex notes of passion fruit, malt and bergamot. The aftertaste is marked with a deeply woody plum note, and a lingering vanilla that completes one of the best Ethiopian coffees you'll ever drink!

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