Flavor Profile of Yirgacheffe Alamo Mill Sun-Dried Ethiopian Heirloom Coffee

Coffee Origin Information

Country: Ethiopia

Region: Yirgacheffe, Dilla Town

Altitude: 1400 - 1800 meters

Variety: Ethiopian Heirloom

Producer: Aramo

Processing: Fully washed and dried on African raised beds

About the Cooperative

This is a washed batch directly exported by the YCFCU organization. Since the implementation of the ECX system in 2008, most green coffee beans have been sold through this bidding pipeline, but cooperatives are not subject to this regulation and can directly negotiate, price, and export with buyers.

The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU) was established in 2002 and currently has 24 primary cooperatives with approximately 50,000 farmers. Besides the Mijane cooperative, well-known cooperatives such as Biloya, Konga, Harfusa, and Worka are all part of YCFCU.

The Aramo cooperative was established in 1975 and joined YCFCU in 2002. Currently, the Aramo cooperative has 2,254 members, with each member's cultivation area not exceeding 4 hectares, representing Ethiopia's typical small-scale garden cultivation method. Every one to two years, cooperative members hold elections to select an executive committee, which can make decisions on purchasing new equipment, payment methods for transactions with members, and other matters.

Additionally, YCFCU assigns professional managers to cooperatives to provide guidance and advice on harvesting, production, and other processes, thereby increasing yield and improving quality. The establishment of cooperatives allows farmers to avoid low-price exploitation by collectors. When farmers face economic difficulties, cooperatives can also provide loan assistance, which is beneficial for both farmers and coffee production.

About ECX...

There are three main channels for purchasing coffee from Ethiopian origins: importers/exporters, cooperative unions, or direct contact with private farms or estates holding import/export licenses. Importers typically purchase required products through the Ethiopia Commodity Exchange (ECX) trading system. At the end of 2008, Ethiopian authorities added coffee beans to the ECX system for trading, eliminating the drawbacks of the old system where middlemen monopolized prices, manipulated markets, evaded taxes, and exploited farmers. In 2009, with the support of the SCAA specialty coffee cupping system, a new trading and grading system was formally implemented.

Coffee output from each region is first transported to collection centers, marked with geographical indications based on their production area (Woreda), and graded through defect rate screening and cupping into ten levels: Q1-Q9 and UG (Under Grade). Afterwards, they are sent to the exchange located in the capital. Premium beans from various regions classified as specialty grades Q1-Q3 are then evaluated according to SCAA grading and cupping standards.

Coffee scoring above 85 points is classified as Specialty Grade 1.

Coffee scoring 80 points or above but below 85 points belongs to Specialty Grade 2.

Coffee scoring below 80 points is categorized as commercial coffee.

Brewing Recommendations

FrontStreet Coffee recommends brewing Yirgacheffe with water at 90-92°C, using a coffee-to-water ratio of 1:15-1:16, with a total brewing time of 2 minutes to 2 minutes and 10 seconds. Use a three-stage pour-over method: bloom with 30g of water for 30 seconds, pour to approximately 120g for the second stage, and begin the final pour to 225g as the water level drops and is about to expose the coffee bed.

Tasting Notes

The cup presents distinct rich berry aromas of blueberry and strawberry, with light and elegant floral notes, mature fruit aromas, and a subtle sweet and sour fruit sensation.

Important Notice :

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