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Name: Ethiopia Sun-Dried Yirgacheffe
Origin: Africa / Arabia
Description: Ripe dark berries and baking chocolate highlighted by delicate floral notes, with lingering intensity.
At the southern end of the Ethiopian high plateau in Africa’s Great Rift Valley lies Yirgacheffe (year-ga-chef-fee), home to the smallholder coffee producers who grow these beans. After harvest the coffee cherries are spread across huge outdoor tables to dry in the sun. The dried sugars in the coffee pulp give the beans intriguing and intense nuances of flavor – and a taste experience completely different from coffee produced using the washed method. The sun-dried or natural process is becoming more popular in the region because of the varied and unique flavors that can be coaxed from the beans.
Given the rarity of these coffees, they are not available in most Starbucks stores. These small batch coffees are available online for a limited time only, but be sure to visit often and see what’s new on the menu.
Food Pairings: Enjoy it with dried fruit, berries, nuts, spices and chocolate
Purchase: Here
Grind: French Press
Preparation: http://coffeegeek.com/guides/presspot (20 ounce press pot - 5 minutes)
Amount: 2 Tablespoons
Water: 20 ounces boiling filtered water
Body: full
Smell: spice, citrus, earthy
Taste: smooth, slightly acidic, bold
After-taste: citric, sweet
Notes: I got this from putting my comments on MSI - My Starbucks Idea for each of the 8 weeks of bold MSI tasting club. It is delicious, too bad this wasn't at the NYC Starbucks with the Clover when I visited.
Rating: 3/3
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