Brian Beyke

Workshop Coffee - Yukro, Ethiopia

Brian Beyke

This Yukro, Ethiopia offering was next on the list of ‘most desired choices’ from Workshop Coffee.  I had tried Madcap Coffee’s Yukro last year and I will admit, it was only because of its nomination for Good Food Awards.  Among the nominees, Madcap was the company I was most familiar with and decided to give it a try. Once digging in I had fallen in love for its contrast from all the natural processed Yirgacheffe offerings I had throughout the year.

Fast forward and you can see why I was excited to try this offering again from another roaster.  As you may have picked up from other reviews of mine, I love seeing how the same offerings are showcased by different roasters.  It not only tells you more about the coffee, but it tells you beautiful details about the roaster.  Here are those details about Workshop Coffee’s Yukro. 

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Details:

Region: Jimma Zone, Oromia Region

Country: Ethiopia

Process: Washed

Variety: Native Heirloom

Producer: Yukro Co-op

Altitude: 1,900 - 2100mas

Harvest: November, 2012 - February, 2013

Arrival: September, 2013

Brew Method:

Kalita Wave | 40g © to 552g (w) | 4:00 end time | 204 degrees (preferred method)

Dry aroma of raspberries and strawberry candies - aromas that only intensify in the brewing aroma.

Unlike in some other coffees, however, the aroma is completely indicative of the cup.  

Tart raspberries seem to almost collide with sweet fresh strawberry notes in the fist sips with a medium juicy body, prickly acidity, and warm spice finish.

As it takes form in the cup, the flavors sweeten and intensify with vibrant notes of grape and apple too being highlighted.  

The mouthfeel widens immensely (and rather quickly) with refreshing and clean splashes of fruit notes and a crisp acidity along the walls of the mouth before a delicate and deep finish. 

As it cools more the notes are big and juicy like some natural processed Ethiopian coffees can be with a slightly drying mouthfeel.  

In the last moments of the cup it reminds me most closely of black tea, with a very prominent blackberry note that lingers in the finish.  

Vibrant, juicy, deep.  

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Brew Method:

Clever | 34g © to 493g (w) | 3:40 then drop | 203 degrees

The initial sips had those strawberry notes, but it quickly switched into raspberry and blackberry tartness.

Bright, light bodied, slight rear mouth spice in the aftertaste.  Notes of melon rind in there too.

Slightly drying mouthfeel with a soft depth and dusty floral yet buttery finish.   

As it cools, instead of the intense fruit I got from the kalita you get notes of sweet lemon, grape, strawberry, floral hints, and even more buttery flavors like crescent rolls.

Very dainty finish, almost thinking this would make an excellent and refreshing iced coffee.

Buttery, fruity, refreshing.  

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Brew Method:

Woodneck | 34g © to 476g (w) | 5:50 total time | 203 degrees (preferred method)

Vibrant grape notes welcome you to the cup along with baking spice.  

Balanced and smooth with a crisp, clean finish and sparkling acidity.

Concord grape and some lighter strawberry sweetness notes highlight as it develops into a little more tea-like body.  Lemon notes seem to pop as well.  The spice is still present in the finish, and either that or a low lying tingly and lingering acidity sits on the tip of the tongue.  

Grape, apple, plum, lemon, strawberry, and slight blackberry all meet with the floral hints in a softer deep tea-like finish, but a little more intensity here than what was found in the clever.  

Vibrant, spice, tea-like, deep.

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 Brew Method:

Chemex | 35g © to 507g (w) | 5:20 total time | 201 degrees

A little lighter method with a very easy approach to the cup.

Juicy grape notes on the front with baking spice.  Clean and sparkling.

It has a little less of the strawberry notes and a little more of the blackberry, otherwise it is pretty similar to the woodneck.  It still develops into more of a tea-like body with some lemon pops and keeps the intensity like the woodneck did.  I think the woodneck was a little more defined overall but very similar profiles.  

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It has been a few months since I enjoyed another Yukro.  I was glad Workshop had one and even more pleased I got to try it before it was gone.  It holds a special place in my heart, and I’ll always regard Yukro as “the coffee that changed me” in terms of expectation from a cup.  What I mean is, this coffee was one of the first I experienced that demonstrated how much of a shift coffee can have in the cup from beginning to end.  Long, comforting spice notes stabilize enough to warm you before smoothly transitioning into that familiar Ethiopian profile.

 Compared to the previous offering I’d had, the spice seemed to break earlier in the cup leading way to the fruitied notes sooner - and that can be seen as a good thing.  While I enjoyed (in the previous offering) how much time was spent in the cup before it changed into it’s sweeter form, there were times I was nearly done with the cup before it got to those final stages.  In terms of what it tells me about the roaster, I would want to say that Workshop revels in nuance.  I enjoyed the delicacy of this offering and the notes I found that weren’t as noticeable in previous offerings.  I think in part that is due to the more rapid transition in the cup that allowed me to engage in all elements no matter the amount of time I had to spend with my cup each time I brewed it.

It was a welcome offering back to my table and another excellent offering from Workshop Coffee.

Co-host of the I Brew My Own Coffee Podcast and always has all the chocolate. I also love to play board games. Yea, let's go do that right now.