Ethiopia Yirgacheffe Gerse Natural

250g

€12,65

Acidity

Sweetness

Bitterness

Body

Ethiopia Yirgacheffe Gerse Natural

Ethiopia Yirgacheffe coffee with floral aromas and stone fruit. Elegant natural specialty coffee with fresh acidity.

SKU: 80090.4

€12,65

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In stock

Maling

3-5 working days

Free shipping from €100

Belgian craftsmanship

Country of origin

Ethiopia

Region

Yirgacheffe

Variety

Arabica - Heirloom varieties

Process

Hand picked, dried on African beds Natural

Roast profile

Light roast

Brewing advice

Suitable for filter (V60, Chemex or batch brew) to optimally bring out the floral and fruity complexity; ideal for cupping to discover the different layers of flavour; can be used as espresso for a distinctly fruity and modern cup; less suitable for fully automatic machines due to its pronounced and delicate character.

Taste

Lively acidity, medium body, high sweetness, juicy and complex

Aroma

Floral, stone fruits, berries

Ethiopia Yirgacheffe Gerse Natural is a refined specialty coffee with a distinct aromatic profile and a lively, fruity structure. In the cup you will discover floral notes and flavors of stone fruit, combined with a fresh acidity and a soft, juicy body.

This coffee comes from the famous Yirgacheffe region, considered one of the most iconic coffee regions in the world. Thanks to natural processing, in which the coffee cherries dry in the sun on raised beds, this coffee develops extra complexity and sweetness.

The result is an elegant and expressive coffee, ideal for lovers of floral and fruit-driven coffees with character.

The Gerse washing station works with approximately 200 small farmers from surrounding villages (kebeles) such as Aricha, Idido and Harobedame.

After harvesting, the coffee cherries are carefully selected and processed according to the natural method. This involves drying the entire berry — including pulp — on raised drying beds in the sun for several days.

Due to this slow drying, the coffees develop intense aromas and a pronounced sweetness. The berries are turned regularly until they reach the ideal moisture content, after which the coffee is further processed and prepared for export.

Ethiopia is considered the birthplace of coffee and remains a key player in the specialty coffee world. The country is known for its enormous diversity of flavors and aromas, partly thanks to the many local varieties and traditional cultivation methods.

Most coffee is produced by small farmers who work without the use of fertilizers or pesticides. This keeps the coffees pure and strongly reflects their terroir.

Regions such as Yirgacheffe are among the most renowned in the world, producing coffees with a distinct floral and fruity character, often with lively acidity and great complexity.