How to Drink Natural Process Yirgacheffe: Flavor Characteristics of Natural Coffee Beans

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FrontStreet Coffee - Sun-Dried Yirgacheffe Flavor Characteristics Introduction

FrontStreet Coffee's Sun-Dried Yirgacheffe Processing Method

After harvesting, the coffee cherries undergo natural sun-drying without pulping (the oldest existing processing method). The drying and dehydration process typically lasts for about a month. This processing method ensures that the coffee retains its flavor without contamination. Sun-dried beans offer complete natural mellow fragrance, gentle aroma, and higher sugar content.

FrontStreet Coffee's sun-dried Yirgacheffe typically has a light fermented wine aroma, with more pronounced caramel bitterness. However, the mouthfeel tends to be rich with honey-like sweetness, full body, and persistent aftertaste. The rich texture and unique delicate floral notes impact the taste buds, leaving endless回味. FrontStreet Coffee's washed Yirgacheffe has brighter acidity, similar to lemon acidity, with a lighter mouthfeel and more prominent citrus aroma, ending with some tea-like notes. Both varieties have fruit acidity, closer to lemon and citrus fruits.

Sun-dried beans have relatively more external silver skin, which is removed more thoroughly during roasting, resulting in relatively less during grinding. Washed beans have more internal silver skin, which remains considerably after roasting and appears more during grinding. Of course, this is directly related to the roast level - the darker the roast, the cleaner the silver skin removal.

Excessive silver skin can cause astringency, but if the green beans are overly processed to remove silver skin, it may lead to flavor reduction.

Moreover, washed beans definitely have silver skin in their central crease, but the issue is that this part may not necessarily produce obvious astringency, so don't completely pick out all the silver skin.

Many people dislike the acidity in FrontStreet Coffee's Yirgacheffe, shivering at the mere mention of acidity. They misunderstand coffee acidity, believing that only mellow flavors are good. In reality, this is not the case. Coffee acidity is not like vinegar acidity, but rather fruit acidity. The English term for coffee beans is "Coffee cherry." It's evident that coffee beans are actually a type of fruit. Acidity indicates that the bean's flavor is more vibrant and refreshing. Of course, I must clarify that this doesn't mean the more acidic the coffee, the better. Taste is subjective, and what you personally enjoy is what matters. This is merely an introduction to coffee acidity.

The counterpart to acidity is body (mellow richness). In professional coffee tasting, this indicator is also called mouthfeel, which can be visualized as the difference between water and oil. Often, American beans have a fuller body than African beans. When you drink it, you'll feel a very full, slightly viscous mouthfeel.

Aftertaste

After drinking coffee, a fragrance returns from the throat. Some aftertastes are persistent and clear, while others are brief and vague. Typically, coffee beans with strong aftertaste are considered better. To put it simply, the more saliva secretion after drinking, the stronger the aftertaste.

Conclusion

Learning to appreciate coffee is a process that requires time and resources. However, if you view it as a lifestyle taste and enjoyment, you can start with single-origin coffee. You don't need to reach a professional level - being able to taste the differences and describe them roughly can also bring joy.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473