Our latest Great Taste awarded PENG EDITIONS instalment is an Ethiopian coffee that’s also a UK exclusive to Long & Short. The coffee is named after the Biloya washing station, in the famed Yirgacheffe region, 1720 metres above sea level. Ethiopian coffee really needs no introduction, but this coffee has a secret weapon: a combination of anaerobic and natural processing lends this coffee a spectacular and unique tasting profile.
THE FAMED YIR-GA-CHEFFE
Located in central southern Ethiopia, Yirgacheffe is well known for its supreme coffee quality that has helped shape the speciality coffee industry and raised the bar worldwide.
The exceptional coffee quality attributed to the region is due to a number of factors. Firstly, Ethiopia remains coffee’s birthplace and as such is grown in perfect natural conditions and climate. Secondly, farming standards have remained strong with some of the longest standing harvest and process methods ingrained into Ethiopias traditions and culture.
PROCESSED, TWICE
On top of Yirgacheffes glorified credentials, what actually makes this coffee PENG worthy is its experimental after harvest anaerobic and natural processing. After the cherries are picked at their very ripest they’re packed into air tight bags to anaerobically ferment without oxygen for 18-24 hours. Afterwards they go through the more traditional natural process by being dried on raised beds in the African sun for 2 to 3 weeks. This dual fermentation process means the cherry juices are absorbed back into the coffee stones creating a coffee bean bursting with funky fruit flavours.
Can you taste it?
The additional processing helps to extract flavours beyond the norm, even for Ethiopia. Expect an explosion of wild berries, black cherry and apricot, alongside a creamy white chocolate finish. A definite smooth fruit bomb on the tongue.
Our recommendation
African coffees are known for their brightness and extremely fruity nature. We recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it still tastes great.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.
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