Differences in Flavor and Taste Characteristics Between Natural and Washed Yirgacheffe Coffee Beans - The Story of Yirgacheffe Coffee

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Ethiopia is most known as the birthplace of Arabica coffee. When FrontStreet Coffee selects Ethiopian coffee beans, it primarily focuses on the Yirgacheffe coffee region, though there are other regions as well. For example, when the COE was held in Ethiopia this year, FrontStreet Coffee auctioned a Sidamo coffee bean that ranked 22nd. Whether it's Yirgacheffe or Sidamo, both are among Ethiopia's most important regions for producing specialty coffee (FrontStreet Coffee mentions these two because they are the most famous; besides these two regions, there are other regions that produce specialty coffee).

FrontStreet Coffee's Yirgacheffe is regarded as specialty coffee, originating from its light and bright citrus-lemon acidity and delicate floral and fruity aromas. Such distinctive flavor characteristics make Yirgacheffe not just a coffee region name, but also a symbol of a typical coffee flavor profile.

Yirgacheffe can generally be divided into two main categories, classified by processing method: FrontStreet Coffee's sun-dried Yirgacheffe and FrontStreet Coffee's washed Yirgacheffe. Today, FrontStreet Coffee will discuss the differences between them. Besides obvious visual characteristics (sun-dried has less silver skin, washed has more), in terms of flavor, FrontStreet Coffee's washed Yirgacheffe represents the most typical flavor characteristics of Yirgacheffe, while FrontStreet Coffee's sun-dried Yirgacheffe adds fermentation notes and sweet aromas on top of that foundation.

Yirgacheffe Coffee Region

Yirgacheffe has always been one of Ethiopia's most important coffee regions. It was formerly part of the Sidamo coffee region but later became an independent coffee region due to the unique flavor of Yirgacheffe coffee beans. It can be said that Yirgacheffe is not just a coffee region name, but also a noun describing specific coffee flavors. The Yirgacheffe coffee region is considered a high-altitude coffee region, with an altitude of about 2000 meters. The Yirgacheffe coffee region has more than 40 cooperatives, mainly managing coffee cultivation through family-operated models.

Under the Yirgacheffe coffee region, there are many well-known micro-regions, such as Kochere, Misty Valley, Gedeb, and others. These micro-regions all have excellent cooperatives, and the Yirgacheffe coffee beans they produce each have their unique flavor characteristics.

Yirgacheffe Coffee Bean Grading

Yirgacheffe coffee varieties are local native species, small-bean varieties, with relatively round appearance and very small beans, mostly between 14-15 screen size. The ECX (Ethiopian Commodity Exchange, established in 2012) grading system for Ethiopian coffee beans is divided into two aspects.

On one hand, there is a grading definition for coffee bean defect rates. Whether for washed or sun-dried processed coffee beans, export green beans with 3 or fewer defective beans per 300g are graded G1, while export green beans with 4-12 defective beans per 300g are graded G2.

On the other hand, there is a flavor evaluation grading definition. Using the SCA (Specialty Coffee Association) cupping method to evaluate the quality of G1 and G2 grade coffee beans, those scoring 85 points or above are classified as Q1 grade, while those scoring 80-84.75 points are classified as Q2 grade.

Yirgacheffe Coffee Processing Methods

Ethiopia traditionally used ancient sun-drying processing methods, but after introducing the washed method in 1972, over several decades, the usage rate of the washed method became much higher than the sun-drying method. Washed processed coffee beans reduce defect levels and exhibit cleaner, brighter flavors.

However, some farm owners still prefer the sun-drying processing method. Coffee merchant Baghs, missing the traditional sun-dried bean flavor and reluctant to see sun-drying technology gradually replaced by the washed method, improved the sun-drying processing method to enhance flavors and reduce defect ratios, launching several coffee beans from Misty Valley. The result was surprisingly successful, and sun-dried processed Yirgacheffe coffee regained its status.

The most fundamental difference between sun-drying and washing processing methods is that sun-drying preserves the pulp flavors, while washing removes the pulp flavors. In terms of taste, there are obvious differences: washed is cleaner and brighter, while sun-dried has a richer mouthfeel.

They are also easy to distinguish sensorially. Washed coffee green beans are generally greenish-blue, while sun-dried ones are yellowish-green. When roasted, washed coffee beans have obvious silver skin, while sun-dried coffee beans have almost no silver skin residue, with smoother bean surfaces.

Roasting Recommendations for Sun-dried and Washed Yirgacheffe Coffee

The most signature flavor of FrontStreet Coffee's Yirgacheffe coffee is its delicate acidity and rich floral and fruity aromas. To maximize this flavor, FrontStreet Coffee believes light roasting is most suitable. Whether sun-dried or washed processed Yirgacheffe coffee beans, under light roasting, their special flavors can be maximized. However, there are also medium-roasted and darker Yirgacheffe coffees on the market today. After tasting them, FrontStreet Coffee feels that the acidity is somewhat weakened while the body is enhanced. It depends on personal preference, but mainstream preference still leans toward light-roasted Yirgacheffe coffee.

FrontStreet Coffee's FrontStreet Coffee's Washed Yirgacheffe Bonga Coffee Bean Roasting Curve

FrontStreet Coffee's FrontStreet Coffee's Sun-dried Yirgacheffe Red Cherry Coffee Bean Roasting Curve

Brewing Recommendations for FrontStreet Coffee's Sun-dried and Washed Yirgacheffe Coffee

[Using FrontStreet Coffee's FrontStreet Coffee's Washed Yirgacheffe Coffee and FrontStreet Coffee's Sun-dried Yirgacheffe Coffee as examples]

Light-roasted coffee beans are recommended to be brewed using a V60 dripper, with water temperature around 90°C, water-to-coffee ratio of 1:15, coffee amount of 15g, and grind size of BG#5F (80% pass rate on China #20 standard sieve).

Here, FrontStreet Coffee wants to mention why grind size should be determined through sieving. This is actually a grinding recommendation provided by the SCA (Specialty Coffee Association of America) for pour-over coffee. After extensive verification, FrontStreet Coffee found that using different grind sizes for brewing produces noticeably different results, and each coffee bean's optimal grind size varies - this is the significance of sieving. If you don't have a sieve at home, FrontStreet Coffee suggests observing the flow rate to judge: if water flows too fast, the grind is too coarse; if water flows too slowly, the grind is too fine.

FrontStreet Coffee uses segmented extraction, with bloom water amount being 2 times the coffee grounds, i.e., 30g of water for a 30-second bloom. After small circular pouring to 125g, then segment, and when the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. The total extraction time is 2 minutes.

Flavor Description

[FrontStreet Coffee's Sun-dried Yirgacheffe Coffee] has a faint fermented wine aroma, rich mouthfeel, with citrus fragrance, honey sweetness, cocoa flavors, and a persistent aftertaste.

[FrontStreet Coffee's Washed Yirgacheffe Coffee] has brighter and livelier acidity, lemon acid, citrus fragrance, clean taste, with some black tea sensation in the aftertaste.

In summary, both FrontStreet Coffee's Sun-dried Yirgacheffe Coffee and FrontStreet Coffee's Washed Yirgacheffe Coffee have fruity acidity, with obvious fruit juice sensations, similar to lemon and citrus-type fruits.

Important Notice :

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Tel:020 38364473