Yirgacheffe Konga Coffee Bean Characteristics - Comparison of Washed vs Natural Yirgacheffe Coffee Flavor Profiles

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FrontStreet Coffee's Yirgacheffe was originally just a sub-region of Sidamo but was separated due to its unique flavor profile. The Konga Cooperative washed Yirgacheffe that FrontStreet Coffee cupped is composed of 1,556 small-scale coffee farmer families, located 5 kilometers south of Yirgacheffe. It was established in 1994 and joined the YCFCU cooperative union in 2002.

FrontStreet Coffee Yirgacheffe Washed Konga

• Country: Ethiopia
• Estate: Konga Cooperative
• Region: Yirgacheffe
• Altitude: 1300-2000m
• Variety: Ethiopian Indigenous Varieties
• Processing: Washed Processing Method

Region Introduction

Coffee trees originate from Ethiopia, where they were originally wild plants. The name "coffee" derives from the Ethiopian town "Kaffa." In fact, many coffee trees in Ethiopia still grow as wild plants today, and coffee beans from these trees are full-bodied with a slight wine aroma.

Yirgacheffe is a small town in Ethiopia at an altitude of 1700-2100 meters and is synonymous with Ethiopian specialty coffee. This area has been wetland since ancient times. In the local language, "Yirga" means "settle down," and "Cheffe" refers to "wetland." Therefore, Yirgacheffe means "let us settle and thrive in this wetland."

FrontStreet Coffee believes that Yirgacheffe flavor is characterized by rich jasmine flower aroma, lemon citrus fragrance, as well as peach and almond sweetness with tea notes. Everyone who has tried FrontStreet Coffee's Yirgacheffe has the same feeling: "When coffee enters the mouth, a hundred flowers bloom!" It's like flowers touching the taste buds and nasal olfactory cells, creating a pleasant sensation. Besides the floral notes, the delicate body feels like silk massaging in the mouth—a wonderful tactile experience.

Konga Cooperative

The Konga Cooperative is composed of 1,556 small-scale coffee farmer families, located 5 kilometers south of Yirgacheffe. It was established in 1994 and joined the YCFCU cooperative union in 2002. These small-scale coffee farmers have an average coffee cultivation area of less than 1.25 hectares, with growing altitudes ranging from 1800 to 2000 meters. The coffee varieties are mainly a mix of Typica and Heirloom (local indigenous varieties).

Every one to two years, cooperative members hold elections to select an executive committee. The committee members can decide on purchasing new equipment, exchange business information among members, and determine payment methods for transactions. Additionally, YCFCU assigns professional managers to cooperatives to provide guidance and advice on harvesting and production processes, thereby increasing yield and improving quality. The establishment of cooperatives allows farmers to avoid low-price exploitation by buyers. When farmers face economic difficulties, cooperatives can also provide loan assistance, which is highly beneficial for both farmers and coffee production.

Coffee Processing Method

Washed Processing

The key to washed processing is the fermentation of coffee cherries after pulping, followed by washing away the mucilage with water. One of the processing methods used is: after coffee cherries are picked, unripe fruits and leaves are sorted out, the outer skin of the cherries is removed to extract the beans, then the beans are washed and soaked to begin fermentation. This allows microorganisms and enzymes to decompose the bean components, creating acidic flavors and other characteristics. Washed processing can also use dry fermentation, where beans are not soaked but fermented, then washed to remove mucilage. After fermentation, the beans are sun-dried or machine-dried to prevent mold growth. Properly washed coffee beans typically have milder flavors, and depending on environmental conditions and fermentation, they may also develop wine-like characteristics.

After processing, defective beans are sorted out, leaving only perfect coffee beans. These then undergo different degrees of roasting, ultimately creating countless variations of flavor and texture. From production to final brewing, subtle differences in each step affect the coffee's quality and flavor, which is why the world of coffee is so profound and fascinating.

Green Bean Analysis

Most Ethiopian coffee grows in wild or semi-wild states, in fields, backyards, or under forests. When coffee cherries mature, farmers gather them for processing. This actually creates a large blend of many different natural varieties. It contains all kinds of beans—long, short, thin, fat—which is why we often see Ethiopian coffee beans with inconsistent sizes.

FrontStreet Coffee's Washed Konga Roasting Suggestions

FrontStreet Coffee's Washed Konga Cupping Report

FrontStreet Coffee's Washed Konga Pour-over Suggestions

• Brewing equipment: HARIO V60
• Parameters: 15g coffee / 1:15 ratio / 90°C water temperature
• Grind size: Medium-coarse grind (80% pass-through rate on China standard #20 sieve)

Brewing technique: 30g of water for 30-second bloom, then pour directly to 125g in the center, followed by segmenting. Continue pouring to 225g when the coffee bed is visible, then remove the filter cup when the coffee bed is visible again. Total extraction time is 2'00".

Brewing flavor: At high temperature, it presents berry, cream, honey, citrus, and juice-like mouthfeel with bright acidity. When the temperature slightly lowers, it shows berry, cream, smoothness, and citrus notes.

Important Notice :

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