Does Light Roasted Yirgacheffe Have More Fruity Flavors? Light Roasted Yirgacheffe Roasting Curve Sharing

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FrontStreet Coffee Yirgacheffe Red Cherry Roasting Curve Sharing

Yirgacheffe is a small town in Ethiopia with an altitude of 1700-2100 meters, one of the highest altitude coffee growing regions in the world, and synonymous with Ethiopian specialty coffee. Lakes Turkana, Abaya, and Chamo bring abundant moisture to this area. In the rift valley, represented by Misty Valley, fog permeates throughout the year, creating a spring-like climate with gentle breezes, cool and humid conditions. Thousands of coffee tree varieties thrive and multiply here, nurturing Yirgacheffe's unique terroir where delicate floral and fruit aromas intertwine in an ever-changing, mysterious dance.

At Altelan Estate, each small coffee farmer owns an average planting area of about 0.6 hectares, composed of hundreds of coffee farmers. The planting altitude is nearly 2000 meters, with significant temperature variations and fertile soil, providing an excellent growing environment. The raw beans themselves emit rich aromas of raisins and fermented wine fragrance. The near-yellowish-brown beans are not large in size, belonging to the slender type, but feel substantial in hand. After roasting, we discovered that the bright berry aroma or rich chocolate-like aftertaste makes this bean perform remarkably well whether lightly or darkly roasted.

Roasting machine Yangjia 800N (roasting capacity 550 grams)

Red Cherry

When the drum temperature reaches 200°C, add beans with air damper set to 3 and heat at 150. Keep the air damper unchanged. At the return temperature point at 1'35", when the drum temperature reaches 140°C, adjust heat to 180 and open air damper to 4. At this point, the bean surface turns yellow and grassy aroma completely disappears, entering the dehydration stage. When the drum temperature reaches 170°C, reduce heat to 150°C, keeping the air damper unchanged.

At 9'01", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 9'25", reduce heat to 120°C, adjust air damper to 5, develop for 1'40" after first crack, then discharge at 196°C.

[Red Cherry] Cupping: Fermented notes, citrus, lemon, salary, grape, oolong, berry, floral, caramel.