Ethiopian Coffee Beans Story, Ethiopian Coffee Introduction, Ethiopian Yirgacheffe

Ethiopian Coffee Beans

Ethiopia has consistently been regarded as the birthplace of coffee. When you understand the local coffee processing methods, you can appreciate why this regal status is well-deserved. Even under the harshest production conditions, where coffee trees are shaded by other crops, most farmers still insist on not using agricultural chemicals. Only in some coffee industries operated by the government in the southwestern part of the country might small amounts of agricultural chemicals appear in wet-processed coffee. However, Harar and Yirgacheffe, marketed as "garden coffee," naturally remain exceptions, as coffee is still produced in small quantities by individual farmers using traditional methods.

Ethiopian Coffee Regions

The wet-processed coffees available on the market are basically from the Sidamo, Harrar, and Kaffa regions, and the unique combination of varieties in these regions gives Ethiopia its irreplaceable flavor profile. However, most people may not be able to clearly distinguish the differences between products in terms of varieties when buying coffee, because products are simply labeled as Ethiopian heirloom varieties. In fact, this represents a rare combination of SL28, SL34, Catuai, Geisha, and Typica varieties. Ethiopian farmers don't specify variety names entirely to prevent varieties from flowing overseas, just like how Geisha coffee was developed and popularized by Panama. Of course, they may also be unable to confirm the planted varieties due to extensive production.

Natural Processing Method

When properly processed, naturally processed coffee beans will carry fruit flavors and wine-like acidity, intense yet slightly sweet, mixed with fresh fruit salad flavors. Cantaloupe, cherry, grape, lime, green apple, and even peach can all potentially be found in natural Ethiopian coffee. The generally heavier body usually carries a honey-like texture, smooth like velvet, yet retains some natural characteristics. However, if processing is improper, the flavor of the coffee beans can be damaged, and the drying process is roughly the decisive factor.

Washed processing produces coffee that combines elegance, mystery, and deliciousness, while natural processing has wild and charming fruit flavors. Subtle floral, herbal, and lemon notes are characteristics that external coffees cannot match, which is self-evident. Generally, bergamot, jasmine, and blueberry are distinctly present in the aftertaste.

However, in the past decade, the coffee industry has undergone many changes, and the technical principles applied in wet processing have gradually extended to natural processing, making the quality of naturally processed coffee beans more stable. Currently, there are more and more institutions supporting fair trade, and opportunities for cross-border cooperation continue to increase, launching more projects while also promoting the advancement of technical support. Additionally, with specialty coffee receiving increasing attention in recent years, Ethiopia's position on the international stage seems likely to continue flourishing.

Washed Processing Method and Yirgacheffe

Yirgacheffe is a small town within Sidamo province, too small to be seen on a map. Sidamo province is located in southern Ethiopia. The flavor profile is generally delicate and rich. Like coffee from the same region, thanks to the conditions provided by high altitude (5,800-6,000 feet) combined with washed processing, typical Yirgacheffe must contain wild fruit flavors and emit rich floral aromas.

The floral notes, fruit flavors, and tea-like aftertaste extracted by washed processing are often its attractions. Ethiopia introduced wet processing in 1970 and was the location of the first washing station. The washing process can be understood as fermentation to remove parchment and direct drying. Despite the significant investment required in production processes and equipment, investors' determination remains undeterred because it can produce traditional wine-like body and lemon floral notes. Due to sufficient investment, the design of washing stations has been continuously improved and standardized. Under professional techniques, quality-stable Yirgacheffe has gradually entered the international market under the name of specialty coffee, winning the favor of many coffee enthusiasts.

Regardless of the brewing method, as long as it's freshly roasted and ground, anyone can absolutely taste the unique aroma and flavor of Yirgacheffe. Floral notes and lemon acidity can be fully brought out through cold brew brewing. If you choose to brew with hot water, you must avoid over-extraction that would cause the delicate fruit aromas to be lost.

French press or Chemex coffee makers with metal filters are perfectly suitable, allowing more coffee oils to pass through.

Ethiopian coffee varieties will continue to grow and change due to genetic diversity, creating the unique flavors that many people pursue!

FrontStreet Coffee's pour-over suggested parameters: V60/90℃/1:15/Time: two minutes

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