Ethiopia Dry Process Grade 1 Aricha Yirgacheffe

Location: Taichung City, Taiwan

Origin: Yirgacheffe growing region, southern Ethiopia.

Roast: Medium-Light

Est. Price: TWD $500/100 grams

Review Date: April 2013

Agtron: 56/81

Aroma: 9

Acidity: 9

Body: 9

Flavor: 10

Aftertaste: 9

Blind Assessment:

Crisp, lively, very complex. A wide, shifting range of aromatic and flavor notes suggest roasted cacao nib, walnut, apricot, flowers, baking spices, more. The cup is gently dry but sweet with a savory hint. Bold but balanced acidity; buoyant, lightly syrupy mouthfeel. The finish is sweet, deep, flavor-saturated.


This exceptional coffee was selected as the #23 coffee in the Coffee Review Top 30 Coffees of 2013. Most Yirgacheffe coffee is prepared by the conventional wet method, in which the skin and pulp are removed from the beans or seeds before they are dried, encouraging a cleanly high-toned, often intensely floral- and citrus-toned cup. This Yirgacheffe is a “natural” or dry-processed version, however, meaning the beans/seeds were dried inside the fruit, encouraging a deeper-toned floral and fruit character. Like virtually all Ethiopia coffees, this striking and unusual coffee is produced by villagers on small, garden plots interplanted with food and other subsistence crops. ChacolaTAY is a Taiwanese small-batch roaster aiming to maximize cup character of elite green coffees through flexible, precise artisan roasting. Visit http://chacolatay.com or call 886-935-730422 for more information.

Who Should Drink It: Superb coffee, balanced yet alive with aromatic intrigue.

Comments are closed.