The Impact of Altitude on Yirgacheffe Coffee: Introduction to Arabica Coffee Bean Growing Altitudes

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Introduction to FrontStreet Coffee's Yirgacheffe Natural Process Aricha Coffee

Ethiopia is the oldest coffee-producing country in the world. From Ethiopian coffee beans, you can cup all the flavor profiles of modern coffee beans. It can be said that Ethiopia is the gene bank of coffee and the source of all flavors.

Yirgacheffe is a small town in Ethiopia, situated at an altitude of 1,700-2,100 meters. It is also synonymous with Ethiopian specialty coffee. This area has been a wetland since ancient times. In the old language, "Yirga" means "settle down," and "Cheffe" refers to "wetland." Therefore, Yirgacheffe means "let us settle and make a living in this wetland."

The citrus-like aroma of Yirgacheffe has made it one of the most famous specialty green coffees in the world. Its special softness, floral fragrance, lingering aroma on the palate, and smooth mouthfeel have all become unique characteristics of Yirgacheffe. The flavor is a complex combination of lemon and citrus, with excellent viscosity. This variety is mostly washed-processed and is one of the most famous Mocha coffees.

Contemporary Coffee Core: Yirgacheffe is the current core of Ethiopia, the country of origin for Arabica coffee. It is a coffee-producing region that those who love or want to explore specialty coffee must deeply understand and taste.

Yirgacheffe Roasting: Yirgacheffe coffee beans, known for their numerous ancient varieties, actually contain many coffee bean varieties of different sizes, representing varying moisture content and composition. To highlight the "aromatic, sweet, and beautiful fruit acidity" of Yirgacheffe beans, every second tests the roaster's skill.

Arabica Varieties

In terms of bean varieties, Arabica should be the first choice. So-called Mandheling or Mocha coffee beans are actually named by their origin. For example, Mandheling is produced in the Sumatra islands of Indonesia, while Mocha is a product of Yemen. However, some of these are Arabica varieties, while others are Robusta varieties.

Most importantly, Arabica varieties are mostly grown on mountain slopes at altitudes over a thousand meters. The higher the altitude, the better the quality of the coffee beans. The beans are smaller and oval-shaped. Their fruit generally ripens late, and the maturity of fruits on the same branch varies, so they are all hand-picked. However, due to their unique aroma and abundant yield, they occupy over 70% of the market share. Most are processed using the washed method after harvesting, resulting in fewer defects and better appearance, often used for single-origin coffee brewing.

The long-standing Arabica varieties, high-altitude growing environment, and generational experience in coffee planting, harvesting, and processing have created a delicious coffee taste that is smooth, mellow, and extremely layered.

Yirgacheffe Aricha

Region: Yirgacheffe Adorsi Processing Station

Altitude: 1900-2000m

Processing Method: Natural Process

Grade: G1

Variety: Heirloom

Flavor Profile: Has the aroma of ripe fruits, with obvious fermentation notes upon entry, green grapes. As the temperature slightly cools, it reveals lemon acidity, creamy smoothness, and a finish with ripe grape juice sensation.

Important Notice :

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