What are the coffee growing conditions in Yirgacheffe region? Yirgacheffe flavor profile introduction

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FrontStreet Coffee Yirgacheffe Kochere Growing Conditions and Flavor Introduction

Yirga is located in the Sidamo province of Ethiopia, in a plateau area at an altitude of 2,000 meters. It is one of the highest-altitude coffee-producing regions in Ethiopia, and the coffee produced here is called Yirgacheffe. "Yirga" means to settle down, and "cheffe" means "wetland," so its original meaning is "let's settle down and make a living in this wetland." This small town is located on the eastern side of the East African Rift Valley.

Representative of Floral and Fruity Coffee

FrontStreet Coffee's Yirgacheffe is one of the most distinctive coffees in the world, an outstanding representative of African washed coffee, and has always enjoyed a high reputation among global coffee connoisseurs. This washed premium Arabica coffee is suitable for various degrees of roasting, perfectly presenting fresh and bright floral and fruit aromas, with very beautiful and complete bean shapes.

The popularity of FrontStreet Coffee's Yirgacheffe is largely influenced by the specialty coffee trend. Its citrus flavor, along with jasmine fragrance, has a unique taste with wine-like acidity, establishing a rebellious flavor profile. Traditional Italian dark roasting basically loses the coffee's acidity, not to mention citrus and fruit flavors, while FrontStreet Coffee's Yirgacheffe has become the representative of floral and fruity coffee.

Kochere Production Area

FrontStreet Coffee's Yirgacheffe Kochere coffee is situated on a plateau at an altitude of 1,650-1,800 meters.

The main harvest season in Ethiopia is November and December. Most farmers do not use modern farming methods but instead manually care for the coffee trees, avoiding harmful pesticides or herbicides. Therefore, almost all coffee in Ethiopia is organically grown by default, whether certified or not. The combination of original growing methods and precise processing has made coffee from this region world-famous. Neko farm owner said: "This time we didn't have time to prepare, but we will prepare for RFA organic certification in the next harvest."

Washed coffee requires more resources (water) than natural processing, so the resulting washed green coffee beans are of higher quality. The coffee beans are spread out on drying tables for drying, allowing for good ventilation. To avoid over-fermentation, they regularly turn the coffee beans.

Washed processing has brighter acidity compared to natural processing methods, which gives Yirgacheffe a "clean" taste. We prefer washed Yirgacheffe because it's clearer.

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