Ethiopia Yirgacheffe Geliina Anbaya Anaerobic Natural Specialty Coffee

FrontStreet Coffee · Ethiopian Yirgacheffe Golenet Anbaya Anaerobic Natural Coffee

Yirgacheffe takes its name from Yirga, a small town in the northwestern part of Sidamo province. Yirgacheffe green beans are among the most distinctive coffees in the world — rare and expensive, grown on the plateau of Sidamo province at an altitude of 2000 meters, and an outstanding representative of African washed coffee. They have long enjoyed a high reputation among connoisseurs worldwide. This rare, high-quality washed Arabica suits a range of roast levels and presents fresh, bright floral and fruit aroma in full. With beautiful, complete bean shapes, it is a high-end coffee that ordinary mocha cannot match. FrontStreet Coffee's Yirgacheffe has a distinctive citrus and lemon fragrance accompanied by jasmine, a wine-like acidity and a clean taste free of off-flavors — much like freshly brewed citrus fruit tea, with a persistent finish.

Golenet Anbaya lies between Anbaya Lake and Yirgacheffe, a small producing area in the eastern part of Yirgacheffe. Its beans come from local smallholders — 9000 to 10000 individual farmers, each farming an average coffee area of about 3.5 hectares, growing at altitudes of 1600-2300 meters, mainly a mix of Typica and local native varieties.

The area has five advanced green bean processing plants, so its expertise in processing is high. Its clean sweetness, with complex honey and citrus notes, is widely praised. The model here is straightforward: smallholders deliver their harvested red cherries directly to nearby cooperative processing plants for unified processing.

Coffee Details

Product Name: FrontStreet Coffee Ethiopia · Yirgacheffe Golenet Anbaya Anaerobic Natural Coffee

Country of Origin: Ethiopia

Region: Yirgacheffe

Variety: Ethiopian Heirloom

Harvest Season: 2019

Processing Method: Anaerobic Natural

Altitude: 1600-2300 meters

Grade: G1

Flavor Profile: Floral notes, jasmine, distinctive lemon characteristics, lemon-citrus tones, wild ginger flowers

FrontStreet Coffee Recommendation

For anyone new to the Yirgacheffe region, start with FrontStreet Washed Yirgacheffe. It is the benchmark for the area, familiar for white jasmine, bright citrus and lemon acidity and a tea-like body, and its friendly price has made it the first specialty bean for countless drinkers.

FrontStreet Gudingding Cooperative takes that clarity a step further. Washed in the traditional way at Gudingding village in the Worka area at the southeastern end of Yirgacheffe, it has fresh, bright citrus and lemon acidity and jasmine fragrance, with none of the bitterness of a darker roast — clean, bright and easy to love.

If you want the region at its most fruit-forward, FrontStreet Sun-dried Red Cherry Coffee is made from fully ripe red cherries dried in the sun. After three to five weeks on the raised beds the fruit is milled off, so the beans keep the classic Yirgacheffe character while gaining tropical fruit from the natural process: citrus acidity, a juicy berry quality, honey sweetness and a creamy smoothness.

To brew them, V60 works well. Use 15g of coffee at a 1:15 ratio with water at 90-91°C, ground to an EK43s setting of 10 — a fine-sugar texture, with 80% passing a No. 20 sieve. Bloom with 30g of water for 30 seconds, then pour to 95g (about 125g on the scale) and finish that pour at roughly 1 minute. When the water drops to two-thirds of the coffee bed, add the remaining 100g (about 225g on the scale), finishing at about 1 minute 35 seconds. The brew should finish dripping at 2:00-2:10, at which point remove the dripper and the extraction is complete.