And if there is anything most of you might know about me, it’s that I love a good cup of coffee. That and I like menz! I was planning on heading to Oddly Correct, my favorite coffee shop tomorrow morning—I was up late editing and promotional essays for my new novel Winter Heart—when I got an email from a friend reminding me of what today is. How could I not immediately get up and head out for coffee?
(by the way, one of those Winter Heart essays is deeply personal and ripped my heart out to write!)
So I sit and I drink my latte and eat my doughnut—which will be followed by cup of Kore natural process from Yirgacheffe, Ethiopia (with notes of milk chocolate, dried blueberries, creamy, I can hardly wait. But I will wait because God in heaven this latte is absolutely delicious.
And oh oh oh do I love coffee from Yirgacheffe. What can I say about it? Well how about I just quote the Black Powder Roasting Company instead?
You know when you’re drinking Yirgacheffe—it’s not like other coffees. To those who never venture beyond Central American roasts, the taste may seem as exotic as it’s origins. We imagine some wise, old sage sitting upon a cliff proclaiming: “Entry to coffee geekdom starts with a cup of Yirgacheffe.”
There’s a reason why Ethiopian Yirgacheffe consistently ranks among the best coffee in the world, and certainly the among the best in Ethiopia itself.
Yirgacheffe (also spelled Yirgachefe, Yergacheffe, or Yerga Chefe) is a micro-region within the much larger region of Sidama (or Sidomo) in southern Ethiopia. It is widely considered the birthplace of coffee.
Ethiopian Yirgacheffe has a light to large body (although they can be full body as well). As is typical with other coffees from this region, it has a distinctively fruity flavor profile and a bright, floral aroma thanks to wet-processed beans cultivated at a high elevation (between 5,800 to 6,600 ft).
Ethiopia is the motherland of all Arabica coffee. When coffee was taken to other countries, people had to find ways to adapt it to the local climate. That’s Arabica coffee grows best in places that have climates similar to that of Ethiopia: mountainous, tropical, with moderate wet and dry seasons. Ethiopian Coffee Buying Manual, USAID, 2011.
And that’s enough. What I can mostly say is that it is time to work on my brand new novel which I am going to be completely mum about, but I think it could very well be the best thing I’ve ever written!
And now random pictures of hot men and their coffee….