Why is Yirgacheffe Gedeo so bitter and how to brew Gedeo coffee correctly

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Yirgacheffe: Origins and Characteristics

Yirgacheffe was originally a small town in Ethiopia, located in the West Dawa administrative region. This town has been a wetland since ancient times - in the ancient language, "Yirga" means "settle down" and "Cheffe" means "wetland."

Yirgacheffe is one of the world's highest altitude coffee growing regions and synonymous with Ethiopian specialty coffee. With elevations ranging from 1,700 to 2,100 meters, consistently cool and foggy weather, and spring-like conditions year-round, the geographical environment and unique cultivation system provide optimal conditions for growing specialty coffee beans.

Strictly speaking, Yirgacheffe is a sub-region of Sidamo. This town is located in the northwestern part of Sidamo, surrounded by mountains and lakes, making it one of Ethiopia's highest altitude coffee growing regions. However, due to its unique flavor profile, it became independent from Sidamo, establishing its own identity and becoming one of Africa's most renowned growing regions.

Coffee trees in the Yirgacheffe area are mostly planted in farmers' own backyards or mixed with other crops in farmland. Each household's production is limited, making it typical pastoral coffee.

Gedeb Cooperative

Gedeb Cooperative, located in the Woka region at the southeastern end of Yirgacheffe, was originally part of the Woka Cooperative under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU).

However, as people increasingly pursued traceability of green coffee beans, individual "single-origin" regions were gradually discovered by coffee hunters worldwide. Therefore, in 2012, Gedeb, with about 300 member farmers, independently established the "Gedeb Cooperative."

Gedeb village was one of the earliest village areas to become independent. Many small farmers were originally members of the Woka Cooperative, so their coffee production skills are unquestionable.

Gedeb Cooperative is known as the last pure land of Yirgacheffe, so it also employs very traditional processing methods for green beans (washed and natural processing).

FrontStreet Coffee's Brewing Parameters

Recommended brewing method: Pour-over

Filter: Hario V60

Water temperature: 90°C

Dose: 15 grams

Coffee-to-water ratio: 1:15

Grind size: Medium-fine grind (BG 6k: 58% pass-through rate on China standard #20 sieve)

Brewing technique: Multi-stage extraction

Use 34 grams of water for a 36-second bloom, then continue pouring in small circular motions to 120 grams for the first stage. When the water level drops and is about to expose the coffee bed, continue pouring to 229 grams and stop. When the water level drops again and is about to expose the coffee bed, remove the filter cup. (Timing starts from the beginning of the bloom) Total extraction time: 2'00".

Flavor: The overall mouthfeel is substantial, with prominent fermented and tropical fruit notes. As the temperature changes, berry and cream flavors emerge. The citrusy sweet and sour aftertaste that lingers between teeth and lips is quite persistent.

Important Notice :

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