Ethiopian Yirgacheffe Cafetière Sachets
From the rolling African hillsides where coffee was first discovered
Good coffee was first discovered in Ethiopia, reputedly by a goatherd named Khaldi who noticed his goats dancing when they ate the ripe red berries of the coffee tree. This Yirgacheffe is a wonderfully light, sweet and fruity gourmet coffee bean with sharp gooseberry-like tones and loads of blackcurrant flavour followed up by a clean, crisp finish.
History of Ethiopian Coffee
Legend has it that coffee was first discovered in Ethiopia 1500 years ago. A young goatherd named Khaldi noticed that his flock after eating berries from a certain bush “danced on their hind legs”. He tried the berries and found that he could stay awake much longer allowing him to keep watch over his flock. The practice of chewing berries spread and soon developed a type of coffee “wine” made by grinding cherries and leaving them to ferment. Coffee remained in Ethiopia until around the 15th Century when written records from Sufi monastries in Yemen, Arabia show coffee trees were being planted. Arabs were the first to roast coffee, turning it into the drink we know today.
History of Yirgacheffe
Gourmet coffee in Ethiopia is grown in nine distinct regions including Sidamo, Harrar, Djimmah, Limu and Yirgacheffe. With the exception of Harrar, rhese regions are all located in the West of Ethiopia within a 250km radius between Lake Adaya, addis Ababa and the Upper Nile. Yirgacheffe, the best known region is located around the Northern tip of Lake Abaya and is a richly volcanic area ideal for growing Arabia coffee.
The Coffee itself
Yirgacheffe coffee is very clean and fruity, with a refined taste. The pulp from the cherries is removed via the “wet method” thereby protecting the coffees light body and high acidity. The result is a very special good coffee, perfect filter and cafetière.
Grown by thousands of individual farmers in the Southern Ethipoian Yirgacheffe region.