Yirgachefe Component of Some of Deep Cello Roasts
I've been drinking on of the component coffees of some of our roasts. It's a Yirgachefe from Ethiopia. It's a really nice coffee with a really full rich taste. However, it's difficult now to identify provenence for them. They use a coffee exchange system where coffees are combined and their provenence is thus lost. The Yirgachefe region managed to obtain an exception from this collectivist strategy, and that's a good thing. I'm liking the flora and richness of this coffee, but I find myself (no suprise) more attracted to the blended roasts, because they have chocolate and other flavors that are not typically found in a Yirg.
I've been going through and tasting all the component coffees recently.
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