ethiopia coffee
Ethiopia Yirgacheffe Washed
by saigon coffee roastery · ho chi minh city, vietnam
you'll taste lemon before grapefruit. this is ethiopia yirgacheffe washed, a honey ethiopia from saigon coffee roastery.
lemongrapefruitcitrus zestjasminefloralhoneyhoneycomb
3200 VNDbuy from saigon coffee roastery
the bean
- origin
- ethiopia
- region
- yirgacheffe
- process
- honey
- status
- in stock
this is a honey processed ethiopian coffee from the yirgacheffe region, roasted by saigon coffee roastery. yirgacheffe is widely regarded as one of ethiopia's most distinctive growing areas, known for producing coffees with clear floral and citrus character. the honey process leaves some fruit mucilage on the bean during drying, which contributes to the honeycomb and honey sweetness alongside the brighter lemon, grapefruit, and citrus zest notes. jasmine comes through in the aroma. to highlight the floral and citrus qualities, brew it as a pour over or filter at a medium grind, using water around 90 to 93 degrees celsius.
common questions
What does Ethiopia Yirgacheffe Washed taste like?
expect lemon, grapefruit, and citrus zest up front, with jasmine and floral aromatics, and a honey and honeycomb sweetness in the finish. the overall profile leans bright and fragrant rather than heavy or chocolatey.
How is Ethiopia Yirgacheffe Washed grown and processed?
this coffee comes from the yirgacheffe region of ethiopia and is processed using the honey method, meaning some of the fruit mucilage is left on the bean during drying, adding sweetness and body compared to a fully washed coffee.
How should I brew Ethiopia Yirgacheffe Washed?
filter or pour over brewing suits this coffee well, as it preserves the delicate floral and citrus character. keep your water temperature around 90 to 93 degrees celsius and use a medium grind to avoid muting the lighter notes.
about saigon coffee roastery
your first sip of saigon coffee roastery's da lat highland arabica hits different than anything you've tasted from vietnam's central highlands. the beans carry that mineral edge from volcanic soil, but their roasting pulls out notes of dark chocolate and tamarind that most roasters miss completely. walk into their ho chi minh city space and you'll smell those da lat beans crackling in the drum roaster, releasing oils that make the air thick and sweet. this isn't your typical robusta-heavy vietnamese coffee. it's what happens when local knowledge meets serious technique.
all coffee from saigon coffee roasteryho chi minh city, vietnam
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