Introduction to Yirgacheffe Woka Cooperative Coffee Bean Characteristics and Yirgacheffe Coffee Growing Region Distribution

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Yirgacheffe is quite a well-known coffee bean, becoming an entry-level specialty coffee for many people. When mentioning Yirgacheffe, one thinks of Sidamo, and many people don't know their relationship and differences. Both producing regions belong to Ethiopia. Simply put, Sidamo is a province, and Yirgacheffe is a town within Sidamo province. Yirgacheffe is a sub-region of Sidamo and one of the highest-altitude coffee growing regions in Ethiopia. Due to its unique flavor characteristics, it became independent from Sidamo, forming its own style and has become one of Africa's most prestigious producing regions.

FrontStreet Coffee discovered during cupping of washed Yirgacheffe that its most obvious flavor characteristic is its distinct floral aroma and rich citrus notes. However, coffee flavors also vary with changes in brewing temperature, roast level, and other factors. FrontStreet Coffee will experiment with Worka today.

Bean Information

FrontStreet Coffee: Ethiopia Yirgacheffe Worka

Grade: G1

Variety: Heirloom

Growing Altitude: 1650-1800 meters

Processing Method: Washed

Region Introduction

Yirgacheffe is located in the Gedeo region of southern Ethiopia. This region governs the well-known areas of Yirgacheffe and Kochere, with altitudes ranging from 1700-2100m. It is one of the highest-altitude coffee growing regions globally and synonymous with Ethiopian specialty coffee.

In the rift valley, represented by Misty Valley, fog persists year-round, creating a spring-like climate with gentle breezes, cool and humid conditions. Thousands of coffee tree varieties thrive and multiply here, nurturing Yirgacheffe's unique terroir where floral and fruit aromas intertwine ambiguously and change unpredictably.

Worka Cooperative

This coffee bean from FrontStreet Coffee comes from Ethiopia and is processed by the Worka Cooperative. Alemayehu Alako farm is a member of the Worka Cooperative. Worka is located in the Yirgacheffe region at an altitude of 1800-2000 meters. The Worka Cooperative was established in 2005 and joined the renowned Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) the same year. It is known for producing high-quality natural-processed Yirgacheffe coffee, and the Worka Cooperative has approximately 300 coffee farmers under its umbrella.

Processing Method

This Yirgacheffe Worka coffee bean from FrontStreet Coffee uses the washed processing method.

Selected coffee cherries are placed in a depulper to initially remove their skin and pulp. Coffee beans with remaining pulp mucilage are placed in water to ferment for about 24 hours. After fermentation, coffee beans with parchment are placed in flowing water channels to wash away pulp and mucilage. After washing, the coffee beans are dried or dried using drying machines until moisture content reaches about 12%, finally removing the parchment from the green coffee beans.

Heirloom Varieties

This Worka coffee bean from FrontStreet Coffee is also of heirloom varieties. Generally, coffee farmers might grow multiple varieties simultaneously, and they might select and sell the more outstanding varieties separately. What's particularly special about Ethiopia is that in this country, most coffee grows in wild or semi-wild states in fields, backyards, or under forests. What coffee farmers harvest is actually a large mix of many different natural varieties.

Wild coffee trees particularly like to grow under forests. Trees that can provide shade for coffee are called "shade trees"; this cultivation method is called "shade-grown coffee." The advantage is that it reduces ecological impact, and diverse biodiversity helps suppress pests and diseases. In certain regions, local food crops like bananas are used to shade coffee, serving dual purposes.

Ethiopia has nearly 2000 recorded coffee varieties, including 1927 native varieties and 128 introduced varieties. So judging by appearance alone, Ethiopian coffee varieties are like a "grand garden" with everything - long, short, thin, fat.

Ethiopia (Graded by Defect Bean Percentage)

Before the establishment of the Ethiopia Commodity Exchange (ECX), Ethiopia's coffee export grades were set by the CLU department (Cupping and Liquoring Unit) under the Ministry of Agriculture, mainly grading green coffee beans based on the number of defect beans in 300g. The grading standards are as follows in the table below.

Generally, washed processed beans are G1-G2. Due to technical issues with natural processing at that time, natural-processed green beans had more defects, typically G3-G5. With improvements in natural processing technology, current natural-processed beans can also achieve G1-G2 grades.

After the establishment of ECX (Ethiopia Commodity Exchange) in 2008, coffee is graded using a combination of physical attribute characteristics and cupping flavor characteristics.

ECX defines all coffee into three types based on processing method (non-washed and washed):

a. Specialty - Few defects, high cupping quality

b. Commercial - Does not reach specialty grade, but higher than domestic consumption grade

c. Local/Domestic - Many defect beans (unripe), off-season, and poorly stored resulting in relatively poor flavor

Among these, Specialty and Commercial are for export to international markets. ECX divides green coffee beans into nine grades based on the total score of physical attributes and cupping characteristics, where physical characteristics account for 40% and cupping quality accounts for 60%.

Physical Characteristics (40%):
Washed processing: Defect count (20%), Appearance size (10%), Color (5%), Odor (5%)
Non-washed processing: Defect count (30%), Odor (10%)

Cupping Quality (60%)

Then G1-G3 are cupped again according to SCAA standards for more detailed evaluation of flavor attributes. G1 and G2 scoring not less than 85 points are rated as Q1 grade; G1, G2, G3 scoring between 80 to 85 points are rated as Q2 grade; all G1, G2, G3 scoring below 80 points are rated as G3 grade.

Q1 and Q2 are classified as specialty grades for export. G4-G9 maintain their original grading and are classified as commercial grades for export along with G3.

Roasting Recommendations

The acidity of Yirgacheffe is its characteristic feature. To highlight this characteristic, FrontStreet Coffee's roaster recommends using light roast.

The temperature rise is relatively gentle, with a roasting time of a little over 10 minutes, giving sufficient time and temperature for dehydration, allowing chlorogenic acid to degrade. If degradation is insufficient, the coffee will taste sharp and acidic, uncomfortable on the tongue, and feel somewhat rough; simultaneously, continuing to apply heat after first crack will continue the caramelization reaction, producing caramel and other sweet flavors. The sweetness is more solid and substantial, while bright fruit acidity will be slightly diminished.

FrontStreet Coffee tested different water temperatures for brewing Yirgacheffe Worka G1 (light roast), presenting different flavors while keeping other parameters consistent.

Three water temperatures were selected: 86°C, 90°C, and 94°C. Other parameters were kept as consistent as possible, using Hario V60 dripper for brewing, water-to-coffee ratio of 1:15, coffee amount of 15g, grind size of EK43s setting 10 (Chinese standard 20-mesh sieve pass rate 80%).

The brewing technique was also kept consistent, using a segmented extraction method: 30g water for bloom for 30s, small stream circular pour to 125g then segment, continue pouring to 225g when water level drops to just before exposing the coffee bed, extraction time 2min (timing starts from bloom).

[87°C Pour-over Flavor]

Entry shows lemon, tea-like quality, acidity is obvious, mouthfeel is round, overall layers are relatively thin.

[90°C Pour-over Flavor]

Entry shows lemon, plum, Tieguanyin tea, caramel flavors become obvious with temperature changes, acidity is bright, aftertaste is distinct.

[94°C Pour-over Flavor]

Entry lemon, berry notes, acidity is obvious, body/thickness is enhanced, tea-like quality is rich.

From the above, it can be seen that 90°C best represents the bright fruit acidity and refreshing tea quality of Yirgacheffe Worka coffee beans. 87°C has weak layer complexity and insufficient flavor prominence, while 94°C, although enhancing body/thickness, lacks brightness in acidity.

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