Flavor
Natural Yirgacheffes show considerable diversity in terms of core notes and specific notes, even compared to other Ethiopian regions. score notes tend to revolve around chocolate, citrus, and berry. However, they also lean towards fruit on specific notes. Statistically, what stands out is that we describe these coffees as “winey”.
Acidity
The acidity is key here, and it is high to medium. Typically, found to be “sweet”, “vibrant” or “bright” with sometimes a combination of a few. However, citrus-fruit-like acidity is dominant. This brings brightness to the cup.
Mouthfeel
It’s almost a 50/50 case of thin-to-medium mouthfeel. Natural Yirgacheffes have an elegant mouthfeel, on the tongue we find them “smooth”. Which means that these coffees are not overly thin. The palate is somewhat discrete compared to other regional naturals, yet the descriptors reveal that we find it to be subtle using terms such as “silky” or “juicy”.
Natural Yirgacheffe coffees deliver a palate of diversity. The flavors of the natural lean towards chocolate, citrus, and berry. The acidity is high to medium and the mouthfeel is elegant and smooth.
