Coffee culture

Natural Yirgacheffe G1 Bancha Processing Plant Ethiopian Premium Coffee Beans

Published: 2026-01-28 Author: FrontStreet Coffee
Last Updated: 2026/01/28, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style ) Ethiopia Natural Yirgacheffe G1 Bancha Processing Plant Jitepu Town Woka Village Flavor description: Mixed wild berries ripe fruits malted black tea orange juice lively acidity finish with slight floral notes Yirgacheffe is a renowned name in the specialty coffee world it is located

Ethiopia Natural Yirgacheffe G1 Bancha Processing Station Jitu Town Werka Village

Flavor Description: A harmonious blend of wild berries, ripe fruits, malted black tea, vibrant orange juice acidity, with a finish that reveals subtle floral notes.

Understanding Yirgacheffe Coffee

Yirgacheffe is a renowned name in the specialty coffee world. It represents both a town located in the southern highlands of Ethiopia and serves as a collection center for coffee beans from the surrounding region. Additionally, it has become synonymous with the distinctive coffee characteristics produced in the Yirgacheffe area—known for its intense citrus, lemon notes, and floral qualities.

Under current ECX classification, Yirgacheffe can be further divided into four sub-regions: Kochere, Gelana Abaya, Yirgacheffe, and Wenago. However, generally speaking, Yirgacheffe refers to the coffee collectively produced within the Gedeo administrative zone.

Natural Processing Method

Farmers deliver their ripe coffee cherries to processing stations in exchange for cash payment. After selecting suitable cherries, the processing stations place them directly on raised beds to dry. During the initial days of drying, the cherries are turned every 2-3 hours to prevent excessive fermentation.

After four to six weeks of natural processing, workers assess weather and temperature conditions before using machines to remove the outer fruit pulp. The beans are then transported to Addis Ababa for storage. Natural processed coffee beans are typically stored in parchment form until just before export, when they are hulled to ensure green bean quality.

Brewing Recommendations

FrontStreet Coffee recommends the following brewing parameters:

Pour-over (V60 Dripper): Grind size 3.5 (Fuji R440), water temperature 90°C

French Press: Grind size 4, water temperature 90°C

AeroPress: Grind size 3.5, water temperature 87°C

Siphon: Grind size 4, water temperature (specification incomplete)

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473

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