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In the lore of the bean, coffee was first discovered by an Ethiopian shepherd who noticed his goats going nuts after eating these particular cherries. He began eating them to stay awake on long nights guarding his flock. It worked, and the rest is history. You can still taste those wild nights in every cup of Yergacheffe: not too heavy or spicy and with that touch of wilderness, it is a satisfying full-bodied cup. Every coffee drinker should try the original.
by Cathy on September 18, 2010
My home roaster broke last winter and I have just bought a new one so I've had the roaster at the local Dunn Bros. roasting my coffee for the last few months - he did a full city roast on the last batch, and we have been drinking it for a week now - it gets better every day!
by Dan on April 19, 2008
I blended a light and dark roast with great results: Roasted half the batch about 60 seconds into the middle of the 2nd crack. Nice dark bean with just a little oil on the outside. Immediately aroma, became very oily overnight. Roasted the other half about 30 seconds into the 2nd crack. Much lighter, cinnamon color no sheen, no oil. Mixed light and dark 50-50 - Excellent!! -Dan
by Anonymous on July 24, 2018
This is my all-time favorite coffee. If you roast just into second crack a bit, you'll get a fruity, smooth, and bright cup. This is the coffee that makes my friends look forward to drinking "my coffee." One cup and they understand why I roast my own.
by Anonymous on July 15, 2018
Can't begin to say how delicious this stuff is! I am pretty primitive in my equipment (a big ol' cast iron skillet over an outside gas burner!), and I've found this coffee to be very forgiving. I really couldn't begin to give a proper term to the roast I use, but I roast until just about halfway through second crack, and then try to cool it as quickly as I can. I do three batches and then mix them together. This evens out the finished product with beans ranging from a dark brown to almost a French roast. This results in an overall medium dark brew that I find fits my taste perfectly.
by Anonymous on August 13, 2009
You should also try this with a light roast, stopping just past first crack or just as second crack starts. You'll get some really neat, citrusy/flowery notes, and as has been stated, blend it with a darker roast if you want a little more body in your cup. One of my favorite, "go-to" coffees!!!
by JOSEPH on April 30, 2008
Most excellent! I used a heatgun/bread machine, roasted about 3 min past end of 1st. I'll be back for more. Thanks.
by Anonymous on July 2, 2007
I roasted this yesterday. Small bean which doesn't give much of an announcement from first to second crack. The flavor is awesome! This is definately a keeper! Smooth and rich flavor. You won't be let down with this Yirg! Allow me to add that a good Ethiopian Yergacheffe/Yirgacheffe/Yrgacheffe (that should cover all the bases) should be one of the coffees every home roaster should keep around for friends who drop by wanting a really bold "in your face" cup of coffee. A staple coffee for sure!Russ
Allow me to add that a good Ethiopian Yergacheffe/Yirgacheffe/Yrgacheffe (that should cover all the bases) should be one of the coffees every home roaster should keep around for friends who drop by wanting a really bold "in your face" cup of coffee. A staple coffee for sure!Russ
by Saved Cart Customer on July 20, 2009
This is a coffee that demands a dark roast producing a very rich though somewhat bitter flavor. I mix it 5 - 3- 2 with a light to medium roast Costa Rican La Minita Tarrazu and a medium roast Kenya AA or 50 - 50 with a light to medium roast Costa Rican La Minita Tarrazu. Roasting the Kenyan and Costa Rican coffees together gets the right level of roast for both (Kenyan coffee tends to roast faster). To reduce the bittness that dark roasts tend to produce, suggest using a pinch of salt for every cup or two when brewing the coffee.
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