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Ethiopian Organic Yergacheffe - FTO

SKU ETHORGYERG

Starting at $7.75 / lb
As low as $6.00 / lb

Ethiopian Yergacheffe/Yirgacheffe has always been considered one of the fine, heavier-bodied coffees available, but this organic variety seems truly supercharged!

It starts right out of the grinder with an almost overwhelming aroma, an aroma that makes your mouth water...you can hardly wait to get it brewed.

A lot of coffees stimulate your nose only to let your taste buds down, but not so here: this coffee meets and exceeds the expectations your nose gave to your mouth!

LARGE is the one best word to describe the Organic Yirgacheffe. Aroma, body (even in a F-A-B roaster) brightness and complexity are all so strong that it's like trying to balance a boulder on a nail. Perhaps that's overstating it a bit, but if you're looking for a delicate cup of coffee with a lot of subtle nuances, look elsewhere.

This is bold: chocolatey with a carmelly texture, heavy fruits, and a sweet honeyness.

Coffee Bean Matrix Attributes

  • Brightness:4
  • Body:4
  • Aroma:5
  • Complexity:4
  • Balance:4
  • Sweetness:4
  • Spicy:-
  • Chocolaty:heavy bean
  • Nutty:-
  • Buttery:-
  • Fruity:heavy bean
  • Flowery:-
  • Winey:-
  • Earthy:heavy bean
  • Altitude (meters)1,750-2,300
  • ProcessWashed
  • Organic CertifiedYes
  • Fair Trade CertifiedYes
  • RegionIdido, Gedeo Zone, Southern Nations, Nationalities, and Peoples' Region
  • VarietyIndigenous heirloom
  • DryingDried on raised beds

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Customer Reviews

Average Rating


by on May 23, 2018

By far the best all round roasting bean we've found. We love the full body and complex flavor/aroma of this bean. We try other beans both from Africa and Central/South America. We keep coming back to the Organic 'Yergi'.

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by on March 14, 2018

I am new to roasting and getting consistancy is my lesson yet to be mastered. I can't wait until I get a real roaster. That being said, this bean is my favorite so far of 6 I've tried. Love the flavor of this bean. Can taiste the regional qualities strong throught a medium roast but something magical happens just going to 2nd crack or just past 2nd crack. Let it sit and degas 3-7 days and it not only keeps a bit of that regional flavor, the bightness drops just a tad and it seems to double in body - a wonderfully full cup from aroma to aftertaste! I am enjoying my roasting experience so far!

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by on March 9, 2018

My wife and I have been drinking Organic Ethiopian Yergacheffe from Coffee Bean Corral for many years now. As far as we are concerned, these beans produce the richest, most flavorful, and elegant cups of coffee that can be had anywhere on this planet! My wife roasts these beans for one to two minutes past the second crack. She then immediately turns off the heat on the roaster, but leaves the fan running to cool the beans and prevent further cracking and loss of oil. Finally, she prepares each cup of Yergacheffe in an Aeropress Coffee Maker, which, we feel, produces a superior cup of coffee to French presses and all other types of coffee makers. These cups of Yergacheffe coffee, in our opinion, are simply superb, and we would not dream of starting and ending each day without them! Thank you, Coffee Bean Corral !!!

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by on September 6, 2015

A complex and smooth coffee. A bit of chocolate, some citrus fruit notes, and a touch of earthiness. Roasted just before 2nd crack and it's great.

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by on November 28, 2007

A very bright, bold and untamed Yerg. A virtual runaway freight train of flavor that might have some looking to tame it down a taste by adding some Indonesian to the mix....You will be getting your moneys worth of intense flavor!

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by on July 28, 2006

I'm new to home roasting, but have tried a number of coffees. This one is one of my favorites, roasted to the beginning of second crack and prepared in a press pot this was an amazing cup. Not as chocolatey as the Brazil Sul de Minas, and not as bold as the Timor Organic Maubesse (not much is) but VERY smooth and more balenced than either.

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by on July 18, 2018

I typically stay away from Ethiopian coffees because of rot problems. It's that "blueberry" smell/taste. Many people see it as an attribute. I see it as a flaw. I've been roasting for ten years and occasionally I'll find a bean that has or develops this taste/smell if I hold it for a while after roasting. Sometimes you'll find it immediately after roasting. People I've educated on this smell then recognize it as well. I've found it in coffees from all areas of the world including Central American, South America and Africa. It's especially prevalent in Ethiopian and Yemen coffees. I got a pound of this Yergacheffe b/c of the rave reviews. But, this funky taste and smell is there. To me, it's not "elegant" or "complex". Interestingly, coffee roasters and enthusiasts may disagree with me on this and think I'm mission the charm of such a coffee. But, to me, it's a fatal flaw and I'll probably be throwing it into the trash.

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by on April 29, 2018

A favorite for many years! I roast mine about 30 seconds past the end of first crack ending.

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by on December 31, 2014

Home roaster for roughly 3 years now answer this is in my top 5 of all time. Usually roast this to a full city and I consistently get a prominent citrus note. I go for the atypical brews and this is delicious. Just ordered 5 more pounds.

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by on December 2, 2007

We're new to roasting, and picked out a few beans...so far, this is the bean that has really stood out to us. I'm no expert, but it's easy to work with, and all of our friends have liked it very much. We're roasting it this year for Christmas and giving it away as presents!

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by on February 11, 2007

Just pulled a duoble shot of this ....mmm. Got this one at the top of my list Dave

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