Ethiopia Yirgacheffe Profile

Yirgacheffe는 편차가 심한 생두이다.
그래서 까다롭다.
그래서 매력적이기도 하다.
하지만, 로스터에겐 힘든 콩이다.

나만 그런것이 아닌 모양이다. ^^

로스팅포인트를 ML로 하여 아이스커피로 하면 향이 좋다고 한다. 하지만, 때론 신맛이
부담스럽기도 하다. 어느정도는 Chocolaty가 필요하다. MD 까지 가는 것도 개인적으로
좋다고 생각한다.

What to Look For in a High Quality Ethiopian Yirgacheffe

It’s difficult to generalize the flavor of Ethiopian coffees. Each region has its own unique flavors, which can vary from farm to farm, season to season. Plus, the method of processing (wet vs. dry) and roast level can significantly alter certain highlights even from the same bean. But the high elevation of Ethiopia produces a hard bean, resulting in intense flavors and aromatics.

Top grade Yirgacheffes have a very clean taste and exhibit bright acidity along with complex floral and citrusy notes (generally the washed or wet-processed beans). Dry-processed beans may exhibit slightly nutty or chocolaty qualities, but it tends to be overshadowed by the Yirgacheffe’s robust fruitiness depending on the roast level, and won’t taste as clean as the washed varietals.

출처 : http://www.blackpowderroasting.com/