Ethiopian Coffee Bean Story: Characteristics and Flavors of Yirgacheffe and Sidamo Heirloom Coffee Beans

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Ethiopia is the world's largest coffee gene pool. As the birthplace of coffee, Ethiopia has nine premium producing regions with rich coffee varieties, and different coffee regions cultivate different coffee flavors. FrontStreet Coffee will now introduce the specific details of Ethiopian coffee producing regions below.

1. Yirgacheffe Premium Coffee Region

Yirgacheffe is a famous coffee town in Sidamo, situated at an altitude of 1700-2100 meters. The local climate is rainy but not humid, with fresh and clean air, producing coffee varieties with rich natural flavors. FrontStreet Coffee's Yirgacheffe is representative of premium East African coffee. Due to its unique flavor, it has been separately classified.

FrontStreet Coffee Yirgacheffe Frontsteet Sun-Dried Red Cherry

Region: Yirgacheffe

Processing Plant: Aletland

Altitude: 2300m

Variety: Local indigenous varieties

Processing Method: Natural processing

2. Sidamo Premium Coffee Region

The Sidamo region is located in southern Ethiopia and is an important producing area in the southern part of the country. Coffee is grown at altitudes of 1400-2200 meters. The diverse local terrain, combined with microclimates, fertile soil, and various soil types, creates unique coffee flavors. FrontStreet Coffee's Sidamo coffee flavor is similar to FrontStreet Coffee's Yirgacheffe, known for its floral and citrus aromas.

FrontStreet Coffee Sidamo Frontsteet Flower Queen 4.0

Region: Guji Hambella

Processing Plant: Buku Able

Altitude: 2350 meters

Variety: Dega

Processing Method: Natural processing

Guji Region

The Guji region was formerly part of the Sidamo region but was separated as a new producing region by the Ethiopia Commodity Exchange (ECX) in 2010. The Guji region is located southeast of Yirgacheffe and is an area with complex terrain changes including towering mountains, valleys, and plains. The region's geology consists of fertile black soil (Vertisol) with soil depth of nearly two meters and an average altitude of over 1800 meters. The significant day-night temperature differences created by geographical characteristics give the region all the terroir conditions for producing high-quality premium coffee.

Hambella (generally translated as "Hambella") is located in Ethiopia's largest coffee producing region, Guji (GUJI), and administratively belongs to the Oromia region. Hambella's west overlooks Yirgacheffe's Kochore across mountains, with a highland barrier of 3200 meters altitude and about 30 kilometers width between the two regions. To the southeast, north, and east, it borders Guji's Shakiso, Uraga, and Kercha sub-regions respectively. It is Ethiopia's highest altitude coffee sub-region (Harrar is Ethiopia's highest altitude main region).

3. Harrar Premium Coffee Region

The Harrar premium coffee region has an altitude of 1500-2400 meters. Because the local annual rainfall is only 1000 millimeters and the climate is mainly hot and dry desert-type, only natural processing methods are generally used for coffee bean processing. Most Ethiopian coffee is produced in the western and southern regions, while Harrar is one of the few coffees produced in the east. Harrar coffee is considered strong coffee with quite unique flavor, exhibiting bold taste with wild fruit notes, famous for its distinctive "mixed aroma." The coffee has a pleasant fermented mixed aroma with rich jasmine fragrance.

4. Limu Premium Coffee Region

The Limu premium coffee region grows local indigenous Heirloom coffee varieties. Producers: Local coffee smallholders in the Limu region. Growing altitude: 1850-1900 meters. Harvest period: October to February of the following year. Production is relatively small, mainly exported to European and American markets, making it one of the popular coffees in Europe and America. Coffee beans are processed using three methods: natural, washed, and semi-washed. Coffee flavor carries grassy fragrance, brown sugar aroma, and sandalwood fruit brightness.

5. Djimmah Commercial Coffee Bean Region

The Djimmah commercial coffee bean region has an altitude of 1350-1850 meters. Coffee flavor has an irreplaceable wild acidity. Natural processed Djimmah coffee has slight acidity and nutty fragrance with a long aftertaste. Washed Djimmah coffee, while lacking the citrus aroma and floral notes of Yirgacheffe, has excellent low-acidity coffee with a very clean and transparent flavor profile, similar to Central American premium coffee. Commercial-grade premium Djimmah is common in Taiwan, and with luck, you can buy high-quality and affordable Djimmah that can reveal the fresh fragrance of lemon peel, not inferior to Sidamo. Djimmah coffee has an annual production of 70,000 tons, making it Ethiopia's highest-producing coffee bean, accounting for 1/3 of exports. It can be said to be the most widespread mocha coffee bean in the world.

6. Illubabor Commercial Coffee Bean Region

The Illubabor commercial coffee bean region is located southwest of Gimbi and is Ethiopia's westernmost coffee producing region. Coffee grows at altitudes of 1350-1850 meters. Coffee from this region is rarely sold independently, mostly used as blend beans transported to Djimmah for mixed sales. It does not belong to premium beans. Coffee fruit acidity is relatively low, with good body and viscosity, balanced flavor, and overall good cleanliness.

7. Gimbi, Lekempti Commercial Coffee Bean Region

In the Gimbi and Lekempti commercial coffee bean region, coffee is grown at altitudes of 1500-1800 meters. Coffee beans here are similar to Harrar's long-shaped beans, usually processed using both natural and washed methods, but mainly natural processing. It is known as the "poor man's Harrar." Coffee flavor has obvious fruit acidity and fruit flavors, making it a common natural processed bean in the American specialty coffee industry.

8. Tepi, Bebeka Commercial Coffee Bean Region

Tepi coffee is grown at altitudes of 1000-1900 meters, while Bebeka coffee is grown at altitudes of 900-1200 meters. Western Tepi beans are obviously larger, with heavier wild flavor but lower fruit acidity. These two regions are close to each other, so there is not much difference in coffee flavor between the two places. Both regions have wild coffee with low production, and coffee here is rarely used for specialty or single-origin beans.

9. Lake Tana Shore Alternative Region

This is called an alternative region because there are no dedicated plantations here. Generally, coffee trees are naturally scattered in forests and fields, but annual production is extremely small, less than 10 tons, so it cannot be called a region. Coffee here is grown at an altitude of 1840 meters and is called the coffee with the most "divine flavor" in the world.

Ethiopia's most famous coffee producing regions include: Yirgacheffe, Sidamo, Limu, and washed Djimmah. Coffee flavors show diversity. Those interested in Ethiopian premium coffee beans can pay more attention to Yirgacheffe, Sidamo, Limu, and Harrar, whose coffees have rich citrus and floral aromas, different from Central and South American coffee beans.

Overall, each region's flavor has its characteristics. Basically, western Tepi, Bebeka, Illubabor, and northwestern Lake Tana beans are obviously larger, with heavier wild flavor but lower fruit acidity. The central Limu and central-southern Yirgacheffe, Sidamo have rich fruit flavors, floral aromas, and acidic fragrance, with relatively stable quality. Eastern Harrar combines both the wild flavor of the west and the fruit flavors of the central-south, though quality differences can be significant.

What are Ethiopian native coffee varieties?

Ethiopia is the birthplace of Arabica coffee, with thousands of natural coffee varieties. 99% of coffee variety genetic genes can be found in Ethiopia. Due to the large number of varieties, identification and classification are difficult. Additionally, the Ethiopian government is unwilling to disclose this variety information for the protection of natural coffee, so often Ethiopian exported coffee bean varieties are collectively called "Heirloom" native varieties.

In addition to collectively classifying as native varieties, Ethiopia also conducts the following variety classifications. For example, JARC, Dega, Kurume, etc.

JARC Varieties

JARC varieties were developed by the Jimma Agricultural Research Center (JARC), one of Ethiopia's federal agricultural research centers, with the purpose of enhancing resistance to pests and improving yields. There are about 40 varieties within it. Among the most outstanding are 74110, 72112, and 74158.

74110, 74112, and 74158 were developed in the 1970s by the Jimma Agricultural Research Center (JARC) to resist Coffee Berry Disease (CBD). These varieties start with "74," indicating their classification and selection in 1974. The last three digits are the experimental coffee numbers.

The 74110 variety was selected in 1974 from the original "mother tree" in Bishari village, Metu province, Illuababora region, Oromia state. After studying its resistance to coffee berry disease and overall yield, JARC released the variety in 1979. 74110 trees are short and compact, with small leaves and fruits. 74110 is also widely cultivated for its floral and citrus flavors. This variety won 2nd, 3rd, 8th, 12th, 17th, and 27th places in the 2020 COE.

The 74112 variety also originated from the Metu-Bishari forest and was similarly released in 1979 for disease resistance and yield potential. Its trees are also small and compact. Both varieties grow well in climates similar to those of the original mother trees.

The 74158 variety is very similar to 74110, but 74158 is not as widely cultivated as 74110, mainly distributed in the Gera, Jimma, and Illuababora regions. It won 1st, 7th, and 11th places in the 2020 COE.

Dega

Dega is a local variety named after a native tree species. The wood of Dega trees emits a sweet, fragrant aroma when burned as firewood, similar to coffee roasting smells. "Dega" in Amharic means "cool highland area," which also applies to the agro-ecological conditions where Dega coffee grows. "Dega" also achieved a good ranking of 21st place in COE.

Kurume

Kurume is one of the recognized local landrace varieties in the Yirgacheffe area. Kurume does not refer to a single variety but rather coffee varieties in the Yirgacheffe region that have formed over long periods under local climate and soil environmental conditions. Kurume trees bear small fruits, have high annual yields, rich sweetness, and abundant floral aromas. Kurume is commonly cultivated in the Guji and Yirgacheffe regions. Sometimes, due to the visual similarity of trees, the name Kurume is applied to JARC-selected varieties.

Processing Methods

Ethiopia commonly uses natural processing and washed processing methods for coffee. The fundamental difference between natural and washed processing lies in whether the coffee bean flavor is influenced by the fruit pulp. Washed processing involves selecting quality fruits, removing the skin and pulp, then soaking and fermenting in water tanks, followed by drying to about 12% moisture content. Natural processing involves direct drying to about 12% moisture content before removing the skin and pulp. The processing processes of both clearly show the degree of fruit pulp involvement. Washed processing better reflects the original flavor of coffee beans, being relatively cleaner and more transparent, while natural processing adds aroma and sweetness to the original flavor.

FrontStreet Coffee Roasting Analysis

The characteristics of Ethiopian coffee beans are rich fruit tones. Taking Sidamo coffee beans as an example. FrontStreet Coffee's roaster uses light roasting when roasting this FrontStreet Coffee Sidamo Flower Queen coffee. To highlight its splendid flavor, and because the coffee beans are small, they absorb more heat during the roasting process.

FrontStreet Coffee uses a Yangjia 800N, with 550g of green beans input. Green coffee beans are put into the drum when the furnace temperature reaches 200°C, with the air damper set to 3.5. After 1 minute, adjust the heat to 160°C, air damper unchanged, then reduce to 140°C. Roasting to 5'18'', temperature reaches 154°C, bean surface turns yellow, grassy smell completely disappears, dehydration is complete. Heat adjusted to 105°C, air damper opened to 4. At the 8th minute, the bean surface shows ugly wrinkles and black spots, the obvious toast smell turns to coffee aroma, which can be defined as the prelude to first crack. At 8'37'', first crack begins, heat adjusted to 80°C, air damper fully opened, discharged at 198.1°C.

FrontStreet Coffee Brewing Suggestions

FrontStreet Coffee uses higher water temperature and finer grinding degree to fully extract the rich layers of FrontStreet Coffee's Flower Queen, but to avoid over-extraction caused by high temperatures, uses a fast-flowing dripper such as V60. The V60 dripper has a 60-degree conical shape, and the conical angle allows coffee grounds to be concentratedly distributed. When pouring water, it also allows water flow to automatically converge toward the center of the dripper, ensuring sufficient contact time between water and coffee grounds, thus extracting suitable coffee liquid. Additionally, the ribs on the inner side of the V60 dripper body extend clockwise in a spiral from bottom to top, creating enough space between filter paper and dripper, allowing good water flow. Combined with the large hole at the bottom, water flow speed is relatively faster than many drippers.

FrontStreet Coffee's specific brewing parameters are: V60 dripper, water temperature 90°C, water-to-coffee ratio 1:15, coffee amount 15g, grinding degree (80% pass rate through China #20 standard sieve)

FrontStreet Coffee adopts segmented extraction. The bloom water amount is twice the coffee grounds, i.e., 30 grams of water for a 30-second bloom. Using small circular flow to pour water to 125 grams, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225 grams and stop. The entire extraction time (including bloom time) is 2 minutes.

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