Honey Fruit Natural Yirgacheffe Celinga Coffee Cupping Flavor Description_Celinga Foge Processing Plant Introduction

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Yirgacheffe Coffee - Celinga Foge Processing Station

Ethiopia Yirgacheffe Celinga Foge Processing Station

Honey Fruit Natural Process

Region: Yirgacheffe

Processing Station: Celinga Foge

Altitude: 1780-1860m

Variety: Heirloom

Harvest: November-January

Roast Level: Light

Flavor Notes: Tropical fruits, strawberry jam, fermented wine-like quality

In addition to its legendary status as the birthplace of Arabica coffee, Ethiopia is also the world's fifth-largest and Africa's number one coffee-producing country. Particularly, the diverse flavors and unique regional characteristics of Yirgacheffe in the Sidamo region are truly fascinating. The name alone evokes associations with world-class coffee.

Coffee grown in the lush, unique environment provided by Yirgacheffe's forests develops delicate floral characteristics, clear sweetness, and bright acidity. However, some coffee varieties have also adapted to the arid climate of Ethiopia's northeastern Harar region, where the coffee produced has rich chocolate flavors.

Of course, the choice of green coffee processing methods is also very important for distinguishing Ethiopian coffees, which have both distinct Ethiopian characteristics and differ from other washed or natural processes.

Previously, coffee beans grown by small farmers and cooperatives in Ethiopia needed to be sold through the ECX (Ethiopian Commodity Exchange), which classifies coffee by quality (grades 1-5), thus weakening the traceability of most coffee varieties. In March 2017, Ethiopia's Prime Minister approved a reform allowing cooperatively run processing stations to directly export coffee, enabling the separation of premium coffee lots, increasing prices for high-quality coffee from small workshops, increasing farmers' income, and thereby enhancing recognition of Ethiopia's superior coffees.

This coffee comes from the Foge processing station in the Celinga area of Yirgacheffe. The processing station serves about 300 surrounding farmers, with washed processing being the station's main method.

As the harvest season approaches, farmers use small sugar meters to test coffee cherries. When they reach the standard, quick harvesting is conducted to ensure the coffee cherries don't over-ferment. Due to the special processing method of sweet fruit natural processing, Celinga presents richer flavors. Celinga has citrus-like aromas with more tart lemon rather than mild sweet lemon notes; it also contains distinct fruit flavors that are deeper and richer, similar to blackberry.

How to Brew Yirgacheffe Coffee [Celinga] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Celinga] coffee powder and pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, and V60 dripper for extraction.

The hot water in the pour-over kettle should be poured clockwise in circles centered on the middle of the filter. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before - clockwise circles centered on the middle of the filter, ensuring the water stream doesn't hit where the coffee grounds meet the filter paper to avoid channeling effects.

When pouring to the outermost circle of coffee grounds, leave one circle, then continue brewing in circles toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese-style Ice Pour-over [Celinga]

FrontStreet Coffee Ice Pour-over [Celinga] Reference:

Yirgacheffe Coffee [Celinga], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of coffee powder, 150g of ice cubes, 150g of hot water. Water temperature should be 1°C higher than the normal hand-pour recommendation of 91°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment with 60g water, second segment with 40g water. Use a relatively fine but high water column, applying force to stir and impact, allowing the coffee grounds to fully tumble. However, be careful not to let the liquid level get too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee powder).

Important Notice :

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