Ethiopia is often referred to as the birthplace of coffee,
so it’s no surprise that some amazing single origins are grown there

One such origin is the Yirgacheffe which is grown near Yirgacheffe,
in the district of Sidamo, in southern Ethiopia. The bean is grown
in the mountainous regions at high altitude, is wet processed and
results in a truly amazing cup!

Cupping Notes

When you first meet the Yirgacheffe, you’re greeted by a deeply complex,
enticing, mega floral aroma. It packs a pretty punch! This Ethiopian coffee
rolls over your tongue leaving a sweet spicy scent, with hints of cinnamon
and orange zest. The gentle, rounded, easy acidity matches the floral scent
to perfection, and complements the smooth warming mouthfeel.
Hints of fruit, currants and cinnamon spice flow over the taste buds,
leaving complex flavours of fruit, wonderful floral notes and a tingly,
spicy finish. Orange zest, blackcurrant and pepper mingle with hints of
rich dark chocolate, leaving a soft, gentle and truly satisfying aftertaste.
 
Notes by: Luke 

 
Coffee Information
Country: Ethiopia
Region: Yirgacheffe
Estate / Farm / Group: Ambassa Enterprises
Varietal: Arabica
Processing: Wet (washed)
Crop: 2007
Altitude (metres asl): 1900-2200 

產地在Yirgacheffe region, 鄰近Idido的小產區, 咖啡樹多屬野生種
(over 20 varieties in the selection)與Enset (false banana, 一
種貌似蕉樹的植物)間作. 風味走向屬發酵感較重的莓果味, 恰如其名
Ambassa (當地是指"雄獅"的意思), 在Micro Lot中是較powerful的一款! 

Roasting:

As with all high-note, small seed naturals like this example,
one must roast gently due to high surface area, especially when
the seeds are of very low density (this will show as a
inconsistent development, especially during the first crack).
Ensure that the 1st crack arrives evenly and in less than 8 minutes.
This will require good airflow and sufficient BTU. Second crack
should not be approached, although a deep caramel to reddish tan
color should show on the finished seeds. The finish of the roast
should be no more than 3 minutes beyond first crack. This period
is where the roaster must develop the aroma, sweetness, and some
body in the cup without burning and without leaving the seed with
a grainy, raw finishing flavor. No oil should leach after 3 days.



資料來源
 http://www.bootcoffee.com/EthiopiaLimitedAuction.pdf

http://www.fivesensescoffee.com.au/shop/coffee/category/single-origins/ethiopian-yirgacheffe