Characteristics of Washed Yirgacheffe Coffee and Flavor Profile Description

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FrontStreet Coffee - Introduction to Frontsteet's Washed Yirgacheffe Characteristics

Yirgacheffe is a small town in Ethiopia with an altitude of 1700-2100 meters, making it one of the world's highest coffee growing regions and synonymous with Ethiopian specialty coffee. Lake Turkana, Lake Abaya, and Lake Chamo bring abundant moisture to this area. In the Rift Valley, represented by Misty Valley, fog envelops the landscape year-round, creating a spring-like climate with gentle breezes, cool humidity, and thousands of thriving coffee trees. This unique terroir cultivates FrontStreet Coffee's Yirgacheffe, characterized by an ambiguous and unpredictable interplay of floral and fruity aromas.

The History of Yirgacheffe

Initially, FrontStreet Coffee's Yirgacheffe coffee trees were cultivated by European monks (somewhat similar to Belgian monks growing barley to brew beer), later managed by farmers or cooperatives. Coffee trees are naturally scattered throughout forests, fields, and backyards. During the harvest season, the Ethiopian Coffee Trading Corporation visits towns to purchase coffee beans collected by farmers, which are eventually auctioned and exported under the "Yirgacheffe" brand.

Fully Washed Method

The fully washed method uses water washing and fermentation to remove the pulp, fruit flesh, and mucilage. Farms using the washed method must construct washing tanks and have access to a continuous supply of fresh water. During processing, the fermented beans are placed in the tank and moved back and forth, utilizing the friction between beans and the power of flowing water to wash the coffee beans until they are smooth and clean.

After washing, the coffee beans are still encased in their parchment, with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment, becoming moldy and spoiled.

The best processing method is sun-drying, which takes 1-3 weeks but produces exceptionally superior flavor and is highly favored.

FrontStreet Coffee - Frontsteet's Washed Yirgacheffe Brewing Guide

Brewing Parameters

Medium-fine grind (BG 5R: 58% pass-through rate through China standard #20 sieve), water temperature 90°C, coffee-to-water ratio 1:15, segmented extraction.

V60 Method

Bloom with 31g of water for 25 seconds. Use a small center stream to pour water to 125g for the first segment. When the water level drops and is about to expose the coffee bed, slightly increase the flow rate and brew until reaching 225g, then stop. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from the bloom) Extraction time is 1'52".

Frontsteet's Washed Yirgacheffe Flavor Profile

Features floral notes with flavors of cherry tomatoes, lemon, cocoa, caramel, and black tea.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473