How many origins does Yirgacheffe have? What are the characteristics of Yirgacheffe pour-over coffee?

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FrontStreet Coffee Introduction - Yirgacheffe Growing Region

The Yirgacheffe we are familiar with is one of Ethiopia's major coffee growing regions. Other major regions include Sidamo and Harar, as well as smaller regions like Limmu. These are all names of Ethiopian coffee growing regions. Within the major regions, there are smaller sub-regions - for example, within the Yirgacheffe region, there are Kochere, Aricha, Hambela, and even smaller village-level growing areas. Ethiopian coffee estates are not clearly defined, so coffee is generally categorized by major region, sub-region, village area, and washing station.

Ethiopian coffee is processed using two methods: natural (dry) and washed. Coffee processed using different methods shows significant flavor differences.

In general, washed-processed coffee has slightly lower body and earthy notes, while naturally processed coffee offers more wild flavors.

Harar, located in the eastern highlands of Ethiopia (Harerge province), grows coffee trees at altitudes between 5,000-7,000 feet. Until the 20th century, coffee still grew wild on the mountain slopes. When roasted, Harar coffee emits strong chocolate aromas, with wild mouthfeel, moderate acidity, and rich texture - very typical mocha flavors. Good Harar region beans carry jasmine aromatics and fermented wine-like aftertastes. Today's Harar still uses traditional natural processing methods for green beans.

However, it's generally difficult for us in China to drink Harar coffee, as it has long been bought up by wealthy Arab customers from Gulf countries.

Sidamo, located in the southernmost Ethiopian highlands at altitudes between 4,600-7,200 feet (Sidamo province), directly south of the capital, typically shows prominent sweetness and is favored by many people.

Natural-processed Sidamo is mostly exported as G4 grade, while washed Sidamo, due to more refined processing, is mostly exported as G2 grade.

Natural-processed Sidamo has floral flavors with slight earthy notes. Washed Sidamo carries nutty fruit aromas with light cocoa notes. However, both share smooth mouthfeel, rich body, comfortable pleasant acidity and aroma.

Medium roast is suitable for single origin, while dark roast is suitable for blends and as a good base for Espresso.

Yirgacheffe, the name derives from two parts: Yirga is the name of a town in Sidamo, meaning "settle," while Cheffe means "municipality."

Grown in the southern Ethiopian highlands at altitudes of 5,700-7,800 feet, located in the northwestern part of Sidamo province, it typically shows prominent sweetness and is favored by many people. It's also one of the single origin coffees we can more easily drink in coffee shops.

At washing stations, coffee cherries are fermented in water-filled storage tanks after harvesting. Workers use simple wooden rakes to stir them. When the fruits become soft and pulpy, they are directly depulped and washed, leaving only parchment-covered beans. After final washing, the beans are dried directly outside the washing station. The flavor resembles a combination of lemon and citrus, with excellent viscosity and complex characteristics.

Parameters & Brewing Method

Dose: 15g; Medium-fine grind (BG 5R: China standard 58% pass-through rate on #20 sieve); Water temperature 90°C, powder-to-water ratio 1:15; Use 31g water for bloom for 30 seconds, small stream center pour to 122g, continue pouring to 227g when water level drops to just expose the coffee bed, remove filter cone when water level drops to just expose the coffee bed (timing starts from bloom). Extraction time is two minutes.

Flavor

Aroma of lemon and nuts, lemon acidity on entry, clean sucrose sweetness with light floral notes, oolong tea-like aftertaste.

Important Notice :

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