Introduction to Yirgacheffe Kebel Aricha Processing Station - Yirgacheffe Coffee Flavor Profile

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Yirgacheffe: The Jewel of Ethiopian Coffee

Yirgacheffe is a renowned name in the specialty coffee world. It is a town located in the southern highlands of Ethiopia and serves as a collection center for nearby coffee beans.

Additionally, it has become synonymous with coffee produced in the Yirgacheffe region, characterized by rich citrus, lemon notes, and floral aromas. Currently, under ECX classification, Yirgacheffe can be further divided into four sub-regions: Kochere, Gelana Abaya, Yirgacheffe, and Wenago. However, generally speaking, Yirgacheffe refers to coffee produced within the Gedeo administrative zone.

Kebel Aricha Processing Station

The Kebel Aricha processing station serves approximately 650-700 small coffee farmers in the vicinity. Farmers deliver ripe coffee cherries here for processing in exchange for cash. After the processing station selects usable cherries, they are placed directly on raised beds for sun drying. During the first few days of drying, the cherries are turned every 2-3 hours to prevent over-fermentation. After four to six weeks of natural processing, workers use machines to remove the outer pulp depending on weather and temperature conditions, then transport the beans to Addis Ababa for storage.

Typically, naturally processed beans are stored in parchment form until just before export, when they are hulled to ensure green bean quality.

FrontStreet Coffee's Brewing Recommendations:

Pour-over: V60 dripper with Fuji R440 grinder setting 3.5, water temperature around 90°C

French Press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature 90°C-91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

Important Notice :

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Tel:020 38364473