Coffee Description
A stunning, delicate coffee showcasing Yirgacheffe’s unique taste profile: bright, citric acidity, pronounced florals, and a complex finish. Aromas of jasmine candy, lemon gum, and honeysuckle tea give way to flavor white grape, elderflower, and citra hops with a hint of chamomile and jasmine tea.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Ethiopian Yirgacheffe
Process
Washed
Elevation
1900-2000 masl
Region
Yirgacheffe
About Smallholder producers of Ethiopia
Smallholder farmers around the town and region of Yirgacheffe grow coffee in their gardens or gather it where it grows wild on the hills or by the roadside. During harvest season, they bring their ripe cherries to their local wet mill for purchase and processing. For washed coffees, cherries are depulped, then fermented in water for up to 24 hours in water to remove the thin, sweetish mucilage before spreading them in the sun to dry.
Once dried, the beans for this lot were Zero Defect Sorted: triple-sorted by hand for size, color, and density before the next stage of its journey to the cups of discerning coffee lovers all over the globe.
Yirgacheffe, Ethiopia
Passion House Coffee
Passion House Coffee Roasters and founder Joshua Millman's daughter Bayla were born on the same day, five years ago in Chicago, Illinois. An intentional kind of coffee company with five team members, Passion House has a unique approach to coffee, offering three different types of genres for Crema.co members to explore. Each has its own merit and offers its own perks. (See what we did there?)
Ambient: This coffee offers subtle complexity that enhances your current state of awareness. It's creamy, delicate, and calm.
Mainstream: This coffee is familiar enough to allow you to relax, yet gives you something unexpected. It's buttery, playful, and balanced.
Experimental: This coffee has a vision all its own and will excite you with its individual expression. It's silky, bright, and vibrant.
