Ethiopia Yirgacheffe Region | Adolina Washed G2 Heirloom Native Flavor Profile

Ethiopia Yirgacheffe Region | What is the Flavor of Adolina Washed G2?

In addition to being world-famous for the mocha beans from the Harara region, Ethiopia is also renowned for the washed Arabica coffee beans produced in Yirgacheffe—a small area at high elevation in the southern part of Sidamo. These beans are considered among the finest African coffee beans. As Ethiopia's most famous coffee-growing region, the beans are elongated and oval-shaped, with an average elevation ranging from 1,850 to 2,400 meters and annual rainfall of 1,300mm. The name means "wetland" in the local language, and the area often experiences "shade clouds" and "shade mist" that provide cooling and shade effects during midday. Due to its unique geographical environment and distinctive flavors, it became independent from the Sidamo region.

The name Yirgacheffe means "single ethnic settlement." The production area is located in the Sidamo cultivation zone in south-central Ethiopia, on mountains over 2,000 meters above sea level, and is home to the Gedegna people. It is one of the few places in Ethiopia that produces washed Arabica coffee beans. After medium roasting, it perfectly presents fruit acidity and possesses unique aromas similar to floral tea and lemon peel. Yirgacheffe inherits the characteristic of uneven-sized beans typical of mocha-series beans, but because it uses the washed processing method in the Sidamo region, the beans appear more beautiful than dry-processed mocha beans, while retaining the floral aroma of mocha beans and Yirgacheffe's unique wine-like richness. In Ethiopia's coffee grading system, washed Grade 2 and dry-processed Grade 4 are the highest grades.

Established in 1996, Ethiopia's Adolina Company has focused on exporting high-quality washed and sun-dried Ethiopian green beans since its inception. Due to excellent and stable bean quality, it became Ethiopia's largest export company by volume in 2007, exporting approximately 23,000 tons annually, accounting for 13% of Ethiopia's total annual coffee exports, and continues to cooperate with coffee industry leaders worldwide.

Currently, Adolina owns ten of its own washing stations and four hulling machines, allowing more direct control over coffee processing quality. Recently, it has introduced new chromatographic analysis bean sorting machines that can effectively remove underripe and insect-damaged beans. At its headquarters in the capital, five cuppers with 3 to 23 years of experience strictly control coffee quality, providing global partners with the best green coffee beans and authentic regional flavors.

Flavor Profile

Hailed as the "perfume coffee," Yirgacheffe possesses captivating citrus and jasmine floral aromas. This washed Yirgacheffe has consistently been a bestseller in our store. Under Adolina's standard quality control operations, it perfectly interprets the preservation of its flavor and aromatic expression, making it a classic Yirgacheffe masterpiece. The jasmine and honey aromas are immediately apparent. Upon entry, the texture of Ceylon black tea is distinct, with bright acidity that is not stimulating. The honey notes weaken into a sweet sugarcane taste after entry. After swallowing, almond aroma and subtle lemon notes emerge and rise back to the nasal cavity. The entry is clear with excellent cleanliness, distinct layers, smooth without astringency. After cooling, the floral notes weaken while sugarcane flavors become prominent, perfectly showcasing Yirgacheffe's unique characteristics.

Coffee Details

Processing Method: Washed

Region: Yirgacheffe

Variety: Heirloom

Grade: G2

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 Grind Setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour: 25g of water for a 25-second bloom. Second pour: Continue to 120g and stop pouring. Wait until the water level drops to half before resuming pouring. Slowly pour until reaching 225g total water. Extraction time approximately 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the pour can help extend the extraction time.

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