I love this coffee every cup is amazing. 10 days seems to be the perfect number for this one!
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.
I love this coffee every cup is amazing. 10 days seems to be the perfect number for this one!
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.
Just done a SO roast of this today after a few months of pre-blends - looking forward to seeing how it goes!
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!
What ratio did you use?
just ordered some peaberry, and already have the yirg.
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.
Both beans are roasted already, so i might give it a try tomorrow.
The peaberry is excellent!
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.
Great coffee for a pour over. One of the best.
Roasted some Yirg ten days ago... now tasting jasmine tea!
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!
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.
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.
Yep - it's no wonder they're a CS fav
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.
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.
Last edited by Janus; 11th August 2017 at 10:11 AM.
Purchased a new bag of Yirgacheffe special prep a week or so ago, first roast on Tuesday, and then tried in a pour over last night. Very nice, citrus and what i think of as sweet acidity is back, and wonderful only 1 day in (my mouth is watering thinking about the flavour)! 220g batch, roast time 11 min, loaded 150c, turn around 70c at 40 seconds, took the beans about 10c past FC with a 2 minute development. The BT ROR does drop pretty sharply following FC and can then take off again, so i've found it important to ease off the heat around 30-45 seconds after start of FC to keep it steady and allow enough headroom for a longer development if wanted. Not really sure if what i'm doing is right, i'm happy with what was in the cup though.
I've been beating myself up about this bean for months, this is the third bag i've purchased, the first bag i had a lot of good roasts with plenty of flavour. The second bag i don't think i had 1 roast i was happy with, and the citrus notes were nowhere to be seen, if i had to try to describe it probably just a sort of muddled/fermented blueberry note (that said the roasts were drinkable, and i think i nailed a few where they were quite good at darker roasts even though i wasn't getting the flavour characteristics I look for in this bean).
This may very well have been due to poor roasting, however it's interesting that the first roast of the new bag was so much more to my liking than any roasts from the previous bag. The beans even appear different (though that could be an aging thing i guess?)
Andy you must be roasting these a lot, do you see flavour big variances in the different import lots?
I'd be happy to hear that it hasn't been my poor attempts at roasting and i've just had a batch with different flavour characteristics than i'm looking for
Anyway these are an amazing bean, i haven't found another where they give such a clean recognisable taste, and looking around at other online suppliers and the prices another big thumbs up to Andy for offering extremely reasonable pricing.
Last edited by Janus; 1 Week Ago at 03:15 PM.
This batch sounds enticing mate.
One thing I noticed with the Yirg' Special Prep, is that the so-called sweet-spot window for the ideal roast point is very narrow. I'd take particular note of this profile if the results in the cup are what you were striving for, as a little change in the profile either under or over how this one went, may make results in the cup quite disappointing.
I was gifted a bag of this Yirg' a while ago and it took me three attempts before I considered that the final batch had been nailed exactly where I wanted it. For my palate, it is definitely NOT a bean that should be taken too close to 2nd-Crack as this just seems to kill off nearly all of the intrinsic flavours that this bean possesses. Best roast I have ever experienced for this bean though, was one roasted by Chris Natoli of Talk Coffee - It was just plain beautiful...
I agree with the above comments.
The Yirg can be tricky to roast and has a small window where it really pops. It can also get away from you towards the end of the roast as it tends to accelerate faster than most beans.
In the Behmor roasters, the free bag of coffee is normally India Elephant Hills, Peru Ceja or the Colombian Volcan. All these beans are easy to roast and can be excellent at different roast depths. They are perfect learning beans and far more forgiving. The Yirg tends to be very good in a range but excellent in a narrow area. The other bean that comes to mind like this is the Harrar which explodes in the cup if you nail it.
Don't let it put you off the Yirg though, take it as a challenge that means you need to keep really good notes and only make small changes to your process each time so you can find that sweet spot again.
As someone who has just started roasting and not probably taking it to the lengths of using software and temp probes.
I had the Indian beans and they were good. My partner and then went through 5kg of yirg and we loved it.
Just went through 5kg of Colombian volcan galeris and struggled to get that bean to a real nice cup. Couple of roasts were great but a few were milk drinks.
I tend to roast more in the light range so perhaps it didnít get away.
My notes say 414gram if yirg p3.
Wait for rolling first crack then drop power to 50% and double drum speed and go for a minute then press cool.
That to me for the yirg was good. Some better than others.
In saying that someone will offer far more experience but what Iím saying is donít be afraid by this bean
Where did you purchase your last Yirg?
I find the Yirgacheffe reminds of tea when I get the roast nice. It’s definitely one of the most floral coffees, if I had to describe the distinctive yirg taste I would say tea. I really like it it in long black and cold brew. The current batch is probably the best looking yirg greens I’ve seen.
For my tastes, i like a city+ roast, through FC and stopped on the verge of 2nd crack.