How many defect beans in Yirgacheffe G1_What does Yirgacheffe taste like_How to brew Yirgacheffe coffee

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The Federal Democratic Republic of Ethiopia, commonly referred to as "Ethiopia" or "Ethi," is a country located in northeastern Africa. It borders Djibouti and Somalia to the east, Sudan and South Sudan to the west, Kenya to the south, and Eritrea to the north. Plateaus cover two-thirds of the country, with an average elevation of nearly 3,000 meters, earning it the nickname "Roof of Africa." The capital is Addis Ababa.

Ethiopia is Africa's largest Arabica-producing country. All two thousand varieties under Arabica originated from Ethiopia's ancient Typica, which was transplanted to Central and South America or Asia and then mutated and derived. Ethiopia is a genetic treasure trove of Arabica, with an estimated at least 2,000 varieties. However, Ethiopian authorities state that less than 5% of the Arabica varieties within the country have been deeply studied and confirmed for their morphology and habits.

Chelelektu Coffee Story

Chelelektu is located in the Kochere region of Yirgacheffe, about eighteen kilometers southwest of Yirgacheffe town. Starting from Yirgacheffe town and heading south, the elevation continuously climbs. At a three-way intersection, taking the right path leads toward Chelelektu, while going left toward the southeast will reach Gedeb and Woka.

The coffee cherries come from approximately 500 local smallholder family farmers. These small farmers have an average coffee cultivation area of less than 2 hectares, with cultivation elevations ranging from approximately 1,800 to 2,050 meters. The coffee varieties are mainly a mix of Typica and Heirloom (local native varieties). Graded as G1, the highest level by the ECX (Ethiopian Commodity Exchange), these beans are excellent in appearance, consistency, freshness, dry aroma, and flavor. They exhibit rich aromatic characteristics typical of the Yirgacheffe origin, emitting delicate and charming floral perfume-like fragrances, with floral aromas, bright citrus acidity, lemon, berries, and honey-like sweet and sour notes. (Excerpt from China Coffee Network)

Ethiopia has five specialty coffee-producing regions: Yirgacheffe, Sidamo, Harar, Limu, Lekempti (or Gimbi), as well as four general commercial bean-producing regions: Djimmah, Illubabor, Teppi, and Bebeka.

Ethiopian Coffee Map

Ethiopia's Nine Major Producing Regions

Chelelektu Basic Information

The above image is a real photograph of Chelelektu coffee beans, without any filters. There may be some differences due to lighting conditions.

Origin: Africa · Ethiopia · Yirgacheffe · Kochere

Elevation: 1800-2050 meters

Varieties: Heirloom, Ethiopian native varieties

Acidity: Low

Body: Medium

Flavor: Lavender-like aroma, with strawberry, orange, and caramel-like flavors

Processing Method: Natural processing (Chelelektu places great emphasis on natural processing, which stands out impressively in cupping. The thickness of coffee cherries stacked on drying racks is well-controlled. Different breathable materials are used as the base layer of drying racks according to different drying stages, and extensive manual labor is used during the drying process to pick out defects and unripe beans. Meanwhile, movable racks can be adjusted according to sunlight and weather to regulate sun-drying operations. Under 15-21 days of continuous careful nurturing, attractive, uniformly colored dried cherries are born, along with the clear jasmine fragrance of high altitude and rich fruit flavors)

Ethiopian Coffee Bean Grading System

Ethiopian coffee beans are divided into five grades. Grade 1 and Grade 2 are reserved for washed beans. Grade 1 washed beans represent 0-3 defective beans per 300g of raw beans; Grade 2 represents 4-12 defective beans per 300g of raw beans. Natural processed beans are graded sequentially as Grade 3, Grade 4, and Grade 5. Chelelektu's naturally processed G1 quality is evident.

Cupping

Left and right are two parallel control groups, both using 10g of coffee with 90°C water temperature.

Dry Aroma: Relatively obvious roasted and caramel aroma, accompanied by floral and fruit aromas.

Wet Aroma: Floral aroma, fermented fruit aroma accompanied by roasted and caramel aromas.

Slurping: Relatively obvious berry flavor, soft citrus acidity, relatively dark roast, cream sugar-like sweet substances more obvious, chocolate-like mouthfeel.

Six-cup Chemex

30g of coffee, water-to-coffee ratio 16:1, 60g water for bloom (counting bloom time from the start of water injection, 36s), second injection to 360g, wait 30s, third injection to 480g, total time cut off at 2min20s.

The fruit acidity is enhanced compared to cupping, with a very likable strawberry flavor, long-lasting caramel sweetness, and smooth mouthfeel.

Staresso

7g of coffee, Ditting 2.5 setting grind, water-to-coffee ratio 9:1, water temperature 91°C.

1:3 ratio with hot milk, smooth mouthfeel, milk aroma and coffee flavor blend well together. However, it's recommended to reduce the water-to-coffee ratio to 8:1, and the ratio of hot milk to coffee can also be appropriately reduced to increase coffee concentration, which will result in a richer and fuller mouthfeel.

Yirgacheffe Coffee Bean Brand Recommendations

FrontStreet Coffee's washed & natural Yirgacheffe coffee beans offer full guarantees in both brand and quality. More importantly, they are extremely cost-effective. A half-pound package of 227 grams costs only about 80-90 yuan. Calculated at 15 grams of coffee per cup, one package can make 15 cups of coffee, with each cup costing only about 5-6 yuan. Compared to café prices that often cost dozens of yuan per cup, this is a conscientious recommendation.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. Online shop services are also available. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473