Yirgacheffe is a small district located at an elevation of around 1,900 meters above sea level within the Gedeo Zone of the southwestern Ethiopian highlands. High elevation, rich soils, and the thick vegetative cover that dominates the region help produce some of the most highly prized coffees on earth. Like any other variety, Yirgacheffe can be prepared using a wet or natural processing method to isolate the coffee beans from their cherries, though the finest Yirgacheffe coffees are processed using natural sun-dried methods. Although a less consistent in flavor produced, this process helps enhance the rich fruit, chocolate, and wine flavors many Ethiopian varieties are prized for. While no less delicious, wet processed Yirgacheffee beans tend to be characterized by a lighter body as well as far more pronounced floral and citrus notes.
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