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products / Single origin coffee: 50 Specialty coffee & more

Etiopia Yirgacheffe Floreal

Mocca Washed

250 g

Grinding

Quantity

Price

14,75€

products / Single origin coffee: 50 Specialty coffee & more

Etiopia Yirgacheffe Floreal

Mocca Washed

250 g

  • Etiopia Yirgacheffe Floreal Caffè Fusari
  • Etiopia Yirgacheffe Floreal Caffè Fusari
  • Etiopia Yirgacheffe Floreal Caffè Fusari
  • Etiopia Yirgacheffe Floreal Caffè Fusari

Description and details

This special Ethiopia is among the best washed Arabica, prepared to enhance the unique and refined flavours. 

 

The particular method of processing gives a coffee with a very fine acidity, body and flavour, characteristics and enchanting floral notes similar to tea. 

 

  • Origin: Ethiopia 
  • Region: Yirgacheffe 
  • Botanical species: Arabica 
  • Variety: Cimelio, Ethiopia Yirgacheffe G2 
  • Altitude: 1,700 - 2,200 masl 
  • Processing: Washed - Sun-dried - Hand-selected 

 

Classification: GOURMET - WASHED 

 

Roasting

slow, to give each bean the right amount of time to develop and a perfect texture 

light, to respect its quality and bring out all its individual nuances 

dedicated to single-origin and 

100% artisanal order, exclusively handcrafted by the more than 20 years' experience of a true artisan roaster 

 

Cooling: naturally air-cooled to ensure a pure product without interference

SCA score at origin

Aroma

8.25

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Taste

8.00

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Acidity

7.75

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Aftertaste

8.00

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Body

8.00

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Equilibrium

8.00

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Global

8.00

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Uniformity

10.00

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Sweetness

10.00

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Cup

10.00

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Score

86.00

Etiopia Yirgacheffe Floreal

Coffee from Yirgacheffe in the state of Sidamo in south-central Ethiopia still grows wild in numerous indigenous varieties, the "cimelio", a special and unique coffee with elongated, slightly curved beans and delicate floral notes. 

This selection of ours is among the best washed Arabica, prepared to bring out its unique and refined flavours.

 

The perfectly ripe cherries are harvested and picked the same day. 

Careful fermentation loosens the gelatinous fruit and the coffee is then washed in high mountain water. 

The clean beans are gently dried on raised beds and moved frequently to avoid any sunburn. 

 

This method gives a coffee with a very fine acidity, body and flavour, characteristics and enchanting floral notes similar to tea. 

Surely one of the best coffees grown in the mountains.

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