Sideyard Notes: Ethiopia 🇪🇹 Yirgacheffe 🧊 ☕️
Hello Sideyard Friends,
This week's coffee is from the famed Yirgacheffe region of Ethiopia. It's a washed process coffee with mild-mannered acidity, medium body, and the roast is a bit darker than our last few. The next few are headed that way too--in part because it's iced coffee season! Darker roasts tend to hold up better against ice and half and half (or heavy cream :) ). There are a thousand different ways to make your coffee cold, but my personal favorite is Japanese-style iced coffee. It preserves the acidity and it requires no planning. All you need is a pour over brewer, ice, and a finer-than-normal-grind consistency. Here's a handy how-to from Serious Eats.
Despite the medium-dark roast profile, you can still find some classic, albeit subtle Yirgacheffe flavor notes like melon, jasmine, and bergamot tea.
The origin track for the week is Yegle Nesha by the great Hailu Mergia.
Cheers,
Ryan
This week's coffee is from the famed Yirgacheffe region of Ethiopia. It's a washed process coffee with mild-mannered acidity, medium body, and the roast is a bit darker than our last few. The next few are headed that way too--in part because it's iced coffee season! Darker roasts tend to hold up better against ice and half and half (or heavy cream :) ). There are a thousand different ways to make your coffee cold, but my personal favorite is Japanese-style iced coffee. It preserves the acidity and it requires no planning. All you need is a pour over brewer, ice, and a finer-than-normal-grind consistency. Here's a handy how-to from Serious Eats.
Despite the medium-dark roast profile, you can still find some classic, albeit subtle Yirgacheffe flavor notes like melon, jasmine, and bergamot tea.
The origin track for the week is Yegle Nesha by the great Hailu Mergia.
Cheers,
Ryan
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