Ethiopian Yirgacheffe versus Sidamo

[expat]

I know there can be a big difference in Yirgacheffe's, for instance, within the YC region. Ditto for Sidamo. So this is a general question.

We use, for us, a fair amount of Yirgacheffe and it is really good stuff. Some lots of course are better than others but in general it is all really good. Recently my supplier was out of Yirgacheffe, a container was delayed, so we took Sidamo instead. While the Sidamo is less expensive this particular batch was exceptional! It was just head-and-shoulders above the Yirgacheffe. But that was it, we couldn't get any more. In fact it was just a couple bags from a small 20 bag lot they had gotten in.

So in general we thought the YC should be better than the Sid but that wasn't the case here.

What is your "in general" experience between YC and Sid? Do you find one consistently better? And did we, which is the answer I lean to, just happen to get a magical bag of Sid? Or maybe the Sid works better in our roaster -- but that seems a long-shot answer.

Let me know what you think.

 

[eldub]

You could be comparing apples to oranges.

My guess would be that the sidamo was a naturally processed bean and the yerg was washed. (The highest quality, natural yerg or sidamo would have a "4" in the description. A washed bean would typically be labeled a "2.") We see more natural sidamos and washed yergs around here, but I have seem naturally processed yergs on price lists.

From what I read, the natural yergs tend to be fruity like the natural sidamos.

The natural sidamo we are currently roasting is way different than the washed yerg we have in the shop. The yerg is bright and floral with a bit of lemon. The natural sidamo is winey with a blueberry/chocolate character. Both have a nice acidity. We go through much more sidamo than yerg as a single origin, but we do well selling the yerg in blends.

 

[CJevens]

I havnt tried the Yirg but have just tried a natural Sidamo for the first time. It is so very different than other coffees I have enjoyed.
The wine like aroma is amazing. My understanding is that the natural coffees are in short supply given that more and more are going to wet processing methods.