Ethiopia | Yirgacheffe, Natural (Anaerobic), Vintage Crop
Ethiopia | Yirgacheffe, Natural (Anaerobic), Vintage Crop
Ethiopia | Yirgacheffe, Natural (Anaerobic), Vintage Crop

Ethiopia | Yirgacheffe, Natural (Anaerobic), Vintage Crop

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-115 in stock

Weight
Processing
Natural (Anaerobic)
Harvest
Dec 2021 - Jan 2022
Altitude
1995–2020 m
Variety
Kurume, Dega, Wolisho
Scoring
86

 

Origin: Ethiopia

Region: Yirgacheffe

Cooperative: Negele Gurbitu

 

Taste notes Kiwi, pomelo, English fudge, cardamom.

For the first time, we present Ethiopian Vintage Crop an example of coffee that can age like fine wine without losing its funk! This Ethiopian lot from the 2021/2022 crop is anaerobically fermented for 100 hours to enrich its complex and sweet tropical taste profile, which ends with clean citric acidity in the aftertaste. 

 

Ethiopia & Yirgacheffe


Ethiopia is like the first flower buds of spring, evoking anticipation and joy while filling the air with bright aromatic notes. 

As the birthplace of coffee, this origin offers a wide spectrum of flavors and aromas, ranging from citric notes to sweet stone fruits and juicy tropical fruits, all combining with floral, spicy, and tea-like nuances in a single cup. Ethiopia is renowned for its regions, each boasting specific taste profiles. For example, Sidamo coffees exhibit a tea-like profile, while Guji combines ripe fruit sweetness with jasmine notes and a hint of funkiness. 


In this case, coffee comes from Yirgacheffe which is well-known for its complex cup profile, ranging from a serene tea-like experience to the presence of fresh fruits and berries in the cup, sometimes accompanied by a winy aftertaste. The complexity of this region's coffee can be attributed to its soil, altitude, and climate, which slow the ripening process of cherries, allowing for a more intricate taste profile to develop. Despite its current recognition, Yirgacheffe was once classified under the Gedeo zone as a woreda (district) and blended with other regions. 

 

Vintage Crop


Introducing a new experience from Rocket Bean: our Vintage Crop Ethiopia from the Yirgacheffe region. This lot has aged like fine wine, good music, and the highest quality Japanese jeans. It dazzles into your coffee cup with its tropical sweetness, light yet creamy body, and pleasing citrus acidity. 


To fully grasp the concept of Vintage Crop, some general knowledge about the coffee industry must be explained. Typically, the term "highest quality coffee" refers to the "current crop", which stands for the coffee available in the market from the most recent harvest. For instance, if coffee was harvested in October 2023 and the next harvest will be in October 2024, then the coffee from 2023 remains as the current crop until the arrival of the new harvest in the EU. 

 

Over time, most coffees start to exhibit signs of ageing, such as a loss of complexity, and in some cases, notes of wood in the aftertaste. The ageing process varies for each origin influenced by different factors, like processing methods, storage conditions, and transportation. However, advancements and changes within the industry, including new varieties, processing techniques, and sustainable practices, have challenged traditional beliefs about coffee ageing. 


This is why we have bought this coffee that we present to you as a Vintage Crop from the 2021/2022 crop. Thanks to Ethiopia's unique growing conditions and anaerobic processing, which effectively preserves the beans, this coffee continues to shine alongside fresh crops, maintaining a deep, complex flavor profile without showing signs of ageing. 

 

Processing 


During harvest, coffee cherries are handpicked by smallholders of the Negele Gurbitu cooperative. The cherries are then transported to the cooperative's washing station, where they undergo sorting, with only the ripest cherries selected for further processing. These cherries are placed in stainless steel tanks, from which oxygen is removed using a vacuum pump. 

After 18-24 hours, the anaerobic fermentation process begins as CO2 builds up pressure in the tanks, forcing the flavors of the juicy mucilage into the coffee beans. This process lasts 4-5 days until the cherries change their color from red to yellow. Afterwards, the coffee is carefully removed from the tanks and dried for 15-18 days on African drying beds under direct sunlight. The remaining pulp is removed, and the coffee beans are dried further to prevent molding. Finally, the husk is removed, and the beans are packed into 60kg bags.