Since I am a few days away from home roasting, I had to make one last trip to the local roaster at Whole Foods and say goodbye and pick up some beans to get me through until Tuesday.

They had just roasted Ethiopian Yiga Chaff and since coffee was born in Ethiopia and I hadn't yet tried anything from there, I picked some up.

A few things really stood out for me about this bean.

First, the aroma after grinding seemed to have a much different aroma than the mainly South and Central American ones I normallly buy. To me, it really had a kinda fruity smell.

Second was how little sugar it needed to taste good. I am pretty much drinking it straight as it tastes very nice without sugar.

Lastly, it produces abundant crema, but the crema color was unlike any I have seen before and I am wondering if it might be an operator error on my part with the new grinder. The closest thing I can put on the crema was it reminded me of a damn creme brule' in appearance.
I took a pic....

Anyway, I am extremely impressed with this stuff on the day after roast.

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Ethiopia and Yemen's make very nice SO shots also they will come through in a blend very well.
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I'm pretty crazy about yirgacheffe and know that smell you're talking about. A good bean roasted right will have great body, smell citrusy like nothing else and load your cup with the taste of lemons. It is a coffee drinkers delight and a homeroasters challenge.
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Made 2 cups this morning and found the hints of lemon a bit more noticeable today. I'm guessing 2 days might be the peak for this.

Again, this bean has really been a nice change from the dark roast espresso blends I had been drinking.
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I have had several yirga cheffes from several years. Up until this year I had never been impressed. Sweetmarias had always given them great reviews but never lived up to the 90+ ratings. There were too many grassy citrus notes for my taste. For me it was almost like drinking a tea/coffee hybrid. I like both...just not together.

With that said, the batch I got this year (yes I kept trying them despite not liking them) was superb. Much deeper, richer with more cocoa themes and less light citrus.
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I don't roast, but I always keep some Mayorga Ethiopian Yirgachaff in de house, as well as their Kenya AA Serengeti. Both are dark, oily, delicious treats.
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I love it. Probably my favorite ever, if not, right up there. :-)
I like it blended with Tanzanian Peaberry, too.
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Nice! Where do you guys buy your coffee at?
I'm mainly a tea drinker, but i have to find something
better than "Cafe Don Pablo" med. body Colombian!:-)
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I often get this once a week french-pressed from my local coffee shop. This is a big secret and relatively inexpensive.
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