Throughout the month of February, we have explored the origins and taste profile of Ethiopian Yirgacheffe. Known for its fruity flavors and high quality beans, we were very intrigued at the stark differences between two versions of this single-origin coffee.
The Ethiopian Yirgacheffe from Volcanica was a medium roast with a lighter, smaller bean than HEB’s. We ground 50g to a medium/fine grind and brewed it in the French press with 32oz of 200℉ water. It produced an active bloom and an acidic berry aroma.
From the first sip, the blueberry and lemon flavors are forward heavy. The coffee is nearly overpowered with their bright and fruity acidity. It is reminiscent of a light roast coffee and carries the same, thin, mouthfeel.
Because of its brightness, it tastes great when paired with a blueberry muffin. The sweet sugar from the muffin beautifully complemented the tartness in the coffee.
Barista Tip: When brewed in a moka pot, we found the berry very aromatic and the coffee remained bright and acidic. The creamy milk helped to subdue some of the fruitiness. With the addition of sugar-free chocolate syrup (about 1 tsp per 8 oz cup) we found it reminiscent of chocolate covered berries. Creamy and tart.
Volcanica’s Ethiopian Yirgacheffe is a bright and vibrant splash of blueberry and lemon. If you like lighter roasts and fruity coffees, don’t miss out on this one.
Cheers,
Mrs. Brew
