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For as long as we've worked with them, Rosetta Roastery have always had stunning coffees to offer from Yirgacheffe in Ethiopia. Their roast style really emphasises all the wonderful characteristics that the region is known for. This one from the Biloya Co-op has many of those qualities, with plenty of its own unique character to enjoy as well.
The quintessential soft citrus flavours are very present in this coffee, but we found that they tended more towards orange than lemon. There are also plenty of floral aromatics to find, but we also found hints of tropical fruit aromas that made its flavour even more exotic. This should be a treat in any manual brew method, especially a pour-over or plunger, each of which will highlight different aspects of its flavour profile. We also really enjoyed it in an inverted Aeropress.
While Lake Como is lovely at this time of year, it's always ruined by those horribly gaudy celebrity galas – red carpets, black ties, orange skin. I prefer more elegant thrills; the subtle scent of freshly sliced apricots, a fragrant cup of Earl Grey tea, and the warm citrus scent of marmalade on toast.
This lot of Biloya Yirgacheffe enjoys fairly small beans, which allows for heat tranfer to reach the bean's core a little faster than with, say, and Kenyan AA. For this reason, we can get away with a shorter profile, preserving that lovely ripe citrus juiciness that we love so much.
- Producer(s): Members of the Biloya Co-op
- Region: Gedeo Zone, SNNPR Region (Yirgacheffe region)
- Country: Ethiopia
- Altitude: 1,800 - 2,100m ASL
- Processing: Washed
- Variety: Ethiopian Heirloom
- Harvest: 2015/2016