Ethiopia, well known as the place where the coffee was born, is the region where the coffee plantations grow wild throughout the lush, green highlands. Yirgacheffe is home to the most exclusive and complex profiles Ethiopia has to offer. For that reason this small region has profiled itself so well within the global coffee market. Since centuries Arabica coffee varietals have been cultivated and enjoyed at this place – long time before there was such a thing as a “wet processing”.
Created by the Italian coffee specialist and artisan roaster – Paolo Scimone, the Baristo Specialty Yirgacheffe is the so-called “mono origin” coffee. It consists of a single high-quality Arabica coffee with proven origin.There’s a rule that before starting an auction for each specific variety, buyers check the quality of the green coffee by tasting them. The process is called “cupping”. This is how Paolo Scimone picks the coffee that will become the Baristo Specialty Coffee Selection.
Natural processing, where the freshly-picked beans are spread out to dry in the sun, is the most common way of processing coffee. Many locals pick their own coffee beans from wild plants and put them out in their backyards to dry.
Baristo Specialty Coffee Selection Yirgacheffe by Paolo Scimone beans is proceed exactly by this natural way, which in combination with light roasting results in medium coffee density with notes of cherry liqueur, red grapes and dark chocolate.
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