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Thread: Yirgacheffe Special Prep

  1. #1
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    Yirgacheffe Special Prep

    I have done a roast of the yirgacheffe special prep currently in beanbay. i roasted it exactly the same as this one (well tried to might be more accurate) but pulled it 3 degrees lower.


    i tried this as the previous roast was missing a lot of the floral qualities this bean seems prized for.

    anyway…. this one brought them out in a big way! 2 things sprang to mind, citrus and jasmine, very sweet, and a rounded feel in the mouth.

    i am having it through an aeropress using the inverted method with the 008 coava and the flavours are amazing. also as andy mentions, the grind aroma is huge, it smells like i have lit some incense.

    i have tried a couple using different temperature water, it seemed great with both 90 degree water and 80 degree water, the hotter water didnt seem to mask the bouquet much.

  2. #2
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    I love this coffee every cup is amazing. 10 days seems to be the perfect number for this one!

  3. #3
    Member themurphs's Avatar
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    I would have to agree,

    This has become a favourite.

    I over roasted my first roast and ended up with crap.

    2nd roast done to a cs9, and after 8 days. excellent coffee.

  4. #4
    Life-long Learner DesigningByCoffee's Avatar
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    Just done a SO roast of this today after a few months of pre-blends - looking forward to seeing how it goes!

  5. #5
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    I just blended some of this with the Sulawesi Blue Peaberry that's in Beanbay - delicious combination! You get the body of the Sulawesi with the brightness of the Yirg! Really interesting and yum!

  6. #6
    Member themurphs's Avatar
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    Hi Tango,

    What ratio did you use?

    just ordered some peaberry, and already have the yirg.

    Cheers

  7. #7
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    Hey themurphs - sorry about the late reply! I did 50/50 (as most of my blending has been recently!). Try roasting them both individually and then mixing after you taste each one individually, both of them by themselves are great coffees.

  8. #8
    Member themurphs's Avatar
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    Thanks,

    Both beans are roasted already, so i might give it a try tomorrow.

    The peaberry is excellent!

    Cheers

  9. #9
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    Oh my giddy Aunt! Just had a double espresso with beans roasted 11 days ago and my oh my, what a sensational coffee. I can still taste the brightness 10 minutes after finishing the coffee, a lovely body too.

    Roasted 350g in the Behmor, P2B + 2:30 (22:30), first crack @ 9:05 remaining on the clock, pulled just on second crack with 5:15 left.

  10. #10
    kbc
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    Great coffee for a pour over. One of the best.

  11. #11
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    Roasted some Yirg ten days ago... now tasting jasmine tea!

  12. #12
    Life-long Learner DesigningByCoffee's Avatar
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    Gotta love a good Yirg!
    Just drinking an amazing batch (technically it is a blend - so slightly naughty putting it here!) of slow roasted 60/40 Yirg & El Sal (or any available central - I've used Mex, El Sal & Guat with equally good results) Other Eth's work too in this particular blend, but it is the Yirg that just makes it all come alive! Very floral, sweet & aromatic.
    Yirgy Yirgy Yirgy!

    Matt

    20130918-TheBandit-16degAmb-700g-Slow2C-earlydrop.jpg
    eaglemick likes this.

  13. #13
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    Roasted some again last night... think I took the roast a little too far (dropped at 222*C). It's lovely and sweet, but lacks some of the more high notes that I remember from the last batch.

  14. #14
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Gotta love a good Yirg!
    Just drinking an amazing batch (technically it is a blend - so slightly naughty putting it here!) of slow roasted 60/40 Yirg & El Sal (or any available central - I've used Mex, El Sal & Guat with equally good results) Other Eth's work too in this particular blend, but it is the Yirg that just makes it all come alive! Very floral, sweet & aromatic.
    Yirgy Yirgy Yirgy!

    Matt

    20130918-TheBandit-16degAmb-700g-Slow2C-earlydrop.jpg
    Yeh, I've taken to using 70% Central (Guat Hue or Jac) / 30% Yirg as an Aeropress blend.....and the Yirg suits this more than other Africans I've tried.
    DesigningByCoffee likes this.

  15. #15
    Senior Member greenman's Avatar
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    Haven't roasted the Yirg Special Prep for quite a while and I had forgotten just how tasty they are, took the roast 45sec. past the start of first crack, rested them for 6-7 days then started brewing, I had forgotten how wonderful these beans are, clean, crisp zingy acidity and floral notes. Started doing long blacks after day 10 with a brew temp of 92C, wow, lovely bright acidity with viscous creamy mouthfeel, sweet with a lingering finish.

  16. #16
    Life-long Learner DesigningByCoffee's Avatar
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    Yep - it's no wonder they're a CS fav

  17. #17
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    We tried a batch just roasted 2 days ago last night, agree the citrus notes pop, however there's sweetness underneath too so not too zingy. We drank Americano, and compared to the Aceh Danau, Aceh came out much richer more spice and body, however same grind settings i got double the extraction with the Aceh, it was a lot stronger so not comparing apples to apples. Anyway, might try a pour over with the Yirg, reckon it will be even sweeter that way, might be nice as a minor component of a blend with the Aceh too. fun fun.
    DesigningByCoffee likes this.

  18. #18
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    Pour over was better than Americano, definite citrus notes. I guess with this one it's taming the citrus/brightness to an enjoyable level, and developing the roast long enough that it's got enough sweetness and balance to work well. Mixed in my morning 19g double, 5g Yirg, 10g Aceh, 4g PNG Wahgi, was reasonably balanced, could probably have reduced the yirg to only 2-3 grams and still had some citrus notes, not sure i'm a huge fan of citrus in a milk based espresso drink. Must say thumbs up to Andy on the beanbay beans, all 4 i've purchased are great, still dialing in roasts, might drop temp (try for a slightly better ROR after first crack than below though, it's probably a bit flat/stalled) and increase fan on the yirg slightly earlier next roast and let the development extend further and see how it goes.

    20170807-120gYirgSpecPrep.jpg
    Last edited by Janus; 11th August 2017 at 09:11 AM.

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