Ethiopia Yeast Process Yirgacheffe

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From producer Hamed Awol this coffee is processed with a special yeast fermentation that yields a floral cup with a soft mouthfeel, tangerine/blood orange citrus notes, stone fruits with apricot in the foreground, and black tea in the finish reminiscent of a sweet earl grey.

Juicy Citrus | Stone Fruits | Black Tea Notes

Yeast 'Inoculated' Washed Coffee Processing is a method of coffee bean processing that involves the use of specific strains of yeast to ferment the coffee cherries. In this case, the strain is called "Intenso".  The process begins with harvesting ripe coffee cherries and then washing them to remove any dirt or debris. The cherries are then placed in a fermentation tank where they are introduced with the selected strain of yeast. The yeast helps to break down the fruit and mucilage surrounding the coffee beans, which makes them easier to remove during the washing process.

The fermentation process typically lasts between 12 and 48+ hours, depending on the specific yeast strain used and the desired flavor profile. In this case, the coffee was fermented for 72 hours.  After fermentation, the coffee beans are washed again to remove any remaining mucilage and then dried either in the sun or using a mechanical dryer. The final step involves hulling and sorting the beans to remove any defects or impurities.

Yeast Inoculated Washed Coffee Processing is known for producing coffee beans with a cleaner and brighter cup profile compared to traditional washed coffee processing methods. The specific yeast strain used during fermentation can also impart unique flavor characteristics to the beans, resulting in a more complex and nuanced flavor profile. Additionally, this method of processing has the added benefit of reducing water usage during the washing process, making it a more sustainable and environmentally-friendly option.

You'll likely be seeing more of these types of marketed coffee as various strains of yeast are experimented with, it's a fascinating and innovative approach to coffee production that highlights the potential for experimentation and innovation to further refine and intentionally impact coffee flavor note possibilities.

Producer: Hamed Awol
Region: Southern National Nationality and peoples region (SNNP)
Woreda: Yirgacheffe
Kebele: Wenago
Elevation: 2,000 -2,300m
Variety- Heirloom
Processing Method: "Intenso" Yeast Inoculated Washed
Dry Time: 13 days

Light Roast, great for pour over/drip and those who enjoy citrus forward single origin espresso

*media content courtesy of keffa