Green Ethiopian Yirgacheffe Coffee Beans

Legend has it that Ethiopia is actually the birthplace of coffee. Apparently a shepherd was somewhat concerned about the erratic behavior of his sheep so he decided to watch from afar and see what they were eating. He noticed that his sheep were eating small berries, so he decided to try them as well. Soon enough the shepherd realized that these berries contained something that made him feel somewhat high, when eaten in large quantities. This of course was a reaction to the caffeine in the coffee berries.

From that area of the world comes some of the most unique coffee, one of them being Ethiopian Yirgacheffe coffee. This coffee is picked just like any other coffee, but the process by which it is prepared for sale and consumption is quite different than other coffees. After picking, instead of undergoing a normal drying process, the beans have their outside layers of skin taken off, and the pulp is also removed. The “naked” bean is then soaked in water for up to 72 hours, in special fermentation tanks used specifically for this purpose. The result is a clean, wine-like taste with floral notes. The process of soaking produces a much more full-bodied coffee than using a dry method, so for those that appreciate full bodied coffee, the Ethiopian Yirgacheffe is a good coffee to sample.

Most Ethiopian Yirgacheffe coffee is grown in the Sidamo district of Ethiopia, which is near the southern tip of the country. This mountainous area sits at a high altitude, which is also credited for creating such a superb coffee.