Ethiopian farmers waiting for the rains to clear so they can start harvesting their coffee, Utacha, Yirgacheffe, Ethiopia
The cream of the crop is Ethiopian Yirgacheffe which is virtually unknown by most people, yet still considered by many to be the finest Ethiopian coffee. Ethiopian Yirgacheffe is a washed coffee in which the coffee beans, after having the outer layers of skin and fruity pulp removed, are soaked up to 72 hours in fermentation tanks. Beans treated with this "wet" method will generally have a higher acidity, a cleaner winey or floral flavor, and more of a full body than the beans processed by the dry method.
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Photo credit: © Richard Human / Alamy / Afripics
License: Licensed
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