Yirgacheffe coffee grown at roughly 2,000 meters and is wet-processed.

Flavor Profile: Classic Arabica profile, smooth, mild, fruity acidity with a floral aroma

Flavor
Washed Yirgacheffe’s have a certain diversity when it comes to flavor groups. However diverse they appear, the charm of their profiles comes from the structure that binds a handful of generic notes in a certain order. The outstanding cleanliness of the cup brings depth, context, and clarity to these citrics, florals, and herbals to a point where we very often distinguish more specific notes and associations such as peach coupled with jasmine, jasmine coupled with bergamot, and always somewhere in the background a zest of lemon-like notes. They are accessible, and yet remarkably complex.
Acidity
Usually cuppers claim that there are two main types of washed Yirgacheffes, one that is more vibrant with high-pitched yet bright citric -and sometimes malic- acidity; and a milder profile-type, that unfolds through chocolate-like notes among nuanced citrics and delicate herbals and with typically a touch less acidity of the same nature.
Mouthfeel
Their mouthfeel reveals a thin-to medium body, characterized by smooth edges and varying textures from silk to tea-like and radically juicy whenever there is more weight on the tongue. Note that sometimes, the mouthfeel can be a bit dry.

Flavor Profile: Classic Arabica profile, smooth, mild, fruity acidity with a floral aroma.

Growing Altitude: 5,900-6,250 feet (1,800-1,900 meters)
This variety is harvested from the higher elevations of Ethiopia near the village of Yirga Ch’efe. Ethiopia Yirgachefe is typically wet-processed, meaning that it’s washed. Yirgachefe variety is largely considered to be the pinnacle coffee crop of Ethiopia.