SAVE $$$ – BUY WHOLESALE – PLUS SHIPPING IS FREE
Welcome! Anyone can order our wholesale items, bean quality is the same as the beans that are in our normal retail section, the only difference is our wholesale items are already heavily discounted and they will not accept any further coupons or discounts. Our wholesale items are very popular especially for those who like to purchase larger quantities at a time.
Region – Africa
Origin – Ethiopia
Location – Yirgacheffe
Farm – ECX Coffee
Certifications – RainForest Alliance
Grade – II
Processing Method – Washed
Altitude – 1,770 – 2,200 meters
Cupping Notes – Juicy, Floral, and Fruity (Blueberry, Lemony). Very Clean and Bright.
Recommended Roast – Light roast to Full City to bring out Excellent Flavor
Yirgacheffe Half-Caffeine is a 50/50 blend of full decaf beans and regular Yirgacheffe beans creating a full flavored cup of coffee with half the usual caffeine. The perfect solution for those who enjoy the full flavor of regular coffee but wanting a lower caffeine alternative.
ETHIOPIA YIRGACHEFFE is an excellent high altitude coffee with fragrant flowery notes, sweet and spicy lower notes, full body taste. It is said that in 850 AD an Ethiopian goat herder named Kaldi discovered coffee when his flock began to dance around sleeplessly in the night. Curious, he discovered that his flock had been eating the cherries of coffee trees, and the rest is history. Unique and distinctive, considered the finest of the Ethiopian coffees. Excellent at any roast level but lighter roast will bring out excellent flavor.
The wet processing of coffee beans involves first washing off the coffee fruit (coffee cherry) in order to remove and fleshy or fruity material on the fruit. This is done right after harvest while the fruit is still moist. This is done to remove the pulp from the Ethiopian Yirgacheffee coffee fruit and then the next step is to remove the mucilage through the process known as fermentation. Typically the coffee beans are soaked in water in order to soften the fleshy material and then they are de-pulped and placed in a fermentation tank in order to remove the mucilage. Once fermentation is complete then the coffee beans are dried. Drying of the coffee beans may occur either in the direct sunlight or through forced air-drying methods. The goal is to lower the moisture content of the 10.5 percent. The benefits of wet processing are that it produces what is termed as a “clean cup” of brewed coffee. The benefit of a clean cup of coffee is that the acidity allows the coffee to “shine.” In general the wet processing produces a coffee with a higher acidity than a dry processed coffee and the wet processed coffee will tend to be much cleaner and have floral and winey flavor.