The Relationship Between Yirgacheffe Coffee Beans and Arabica Coffee Beans - Introduction to Yirgacheffe Coffee

Ethiopia: The Birthplace of Coffee

Ethiopia is the birthplace of world coffee, where all cultivated varieties are Arabica, and many coffee plants still grow naturally in the wild. Ethiopia is the homeland of Arabica coffee. Much of the coffee we drink today can trace its ancestry back through countless generations to this precious land. As the birthplace of coffee, Ethiopia holds a significant position in the specialty coffee industry. While a coffee shop's menu might not feature Geisha or Blue Mountain, Ethiopian beans are always essential.

"Heirloom" Native Varieties

Ethiopia is a magical nation and the origin of Arabica coffee beans. The Kaffa Forest is where everything began, and Ethiopia remains one of Africa's major coffee-producing countries. As the birthplace of Arabica coffee, Ethiopia contains thousands of natural coffee varieties, with 99% of coffee variety genetic diversity found within its borders.

Due to the numerous varieties, identification and classification are challenging. Additionally, the Ethiopian government,出于对天然咖啡的保护不愿意公开这些品种信息, is unwilling to disclose information about these varieties to protect natural coffee. Therefore, exported Ethiopian coffee beans are often collectively referred to as "Heirloom" native varieties. Among all coffee production, Arabica varieties account for 70-80%, and their excellent flavor and aroma make them the finest among all coffee native varieties. Have you noticed that Ethiopian coffee beans are usually inconsistent in size and smaller than beans from other producing countries? They have a relatively round shape, very small beans, mostly between 14-15 screen size.

Arabica

Arabica, also known as small-grained coffee beans, originates from Ethiopia. Major growing regions include South America (except parts of Argentina and Brazil), Central America, Africa (Kenya, Ethiopia, and other East African countries), and Asia (parts of Yemen, India, and Papua New Guinea).

Arabica coffee refers to the Arabica coffee tree species, accounting for approximately 70-80% of world coffee production. Due to weaker resistance to pests and diseases, slower growth, and low annual yields, it is better suited for cultivation in high-altitude areas. Most are grown on volcanic slopes or plateaus above 500-1500 meters elevation, with Arabica coffee beans grown above 1500 meters showing relatively better quality. The high-altitude environment causes coffee beans grown here to mature more slowly. Slow maturation means the beans will be denser and richer, so Arabica naturally stands out as the highest-grade coffee bean. Through repeated mutations or breeding, it has derived numerous varieties. Currently, it is said that there are over seventy varieties of Arabica coffee alone.

Arabica can be divided into two to three thousand varieties, all derived from Ethiopia's most ancient native varieties - Typica and Bourbon - after being planted in South America or Asia and undergoing variation. They are mainly cultivated in Central and South America such as Brazil and Colombia; Tikur and Sidamo in Central America; Sumatra Typica in Indonesia and Jamaica Blue Mountain.

In appearance, Arabica beans are longer and flatter with an S-shaped center line, while Robusta beans are robust, more round in shape, with a center line closer to a straight line. Even from the same Arabica coffee tree, planting in different places due to climate, soil, and other influences will produce completely different flavors. For example: Geisha varieties planted in Ethiopia and Panama have completely different tastes.

Currently, common Arabica coffee bean varieties include Typica, Bourbon, Caturra, Pacas, Villasarchi, Maragogipe, Pacamara, Mundo Novo, Catuai, Geisha, Timor, Catimor, among others. Arabica mostly appears as specialty coffee.

Bourbon and Typica constitute the world's most culturally and genetically important C. arabica coffee group. Historical records indicate that coffee seeds were brought from the coffee forests of southwestern Ethiopia to Yemen, where they were cultivated as crops. Recent genetic testing confirms that Bourbon and Typica were the main seeds transported from Ethiopia to Yemen. The descendants of Bourbon and Typica spread from Yemen to the world, forming the foundation of modern Arabica coffee cultivation.

Bourbon

Bourbon: An ancient and excellent variety on par with Typica. The French attempted three times in 1708, 1715, and 1718 to introduce this coffee from Yemen to Bourbon Island (now Réunion Island); recent genetic research has confirmed this. Only a few plants from the second introduction and some from the third introduction were successful. Until the mid-19th century, Bourbon coffee left the island and was spread to Africa by French missionaries known as Spiritans.

Bourbon is vigorous with outstanding flavor, often winning in cupping competitions. Except for the pointed bean variant, Bourbon is almost entirely round-beaned. The beans are slightly smaller than Typica, mature later, but yield 30% more than Typica. The disadvantage is that it bears fruit one year and rests the next.

Typica

Typica: Ethiopia's most ancient native variety, belonging to the category of elegant-flavored ancient coffee, but far less popular than Bourbon. Like all Arabica coffee, the Typica group should have originated in southwestern Ethiopia. At some point in the 15th or 16th century, it was brought to Yemen. By 1700, seeds from Yemen were being cultivated in India.

In 1696 and 1699, coffee seeds were sent from the Malabar coast of India to Batavia Island (now known as Java). These few seeds gave rise to the unique Typica variety we know today. Its derivative varieties include Mandheling, Blue Mountain, Yunnan small-grain, Geisha, and others, all derived from Typica. Typica beans are larger, forming pointed ellipses or slender pointed shapes, different from Bourbon's round beans. Therefore, the reason Blue Mountain coffee has such excellent flavor is not only due to its growing environment but also its ancient Typica variety.

Yirgacheffe

Ethiopia is Africa's largest coffee-producing country. Here, coffee is not only an important source of income for the Ethiopian people but has also integrated into their entire national culture and life. According to official Ethiopian data, from an annual production of nearly 6.5 million bags, about half is consumed by Ethiopians themselves, with only about 3.5 million bags exported worldwide. Yirgacheffe is a small town in eastern Ethiopia at an altitude of 1800-2000m. In the ancient language, "Yirga" means "to settle down," and "Cheffe" means "wetland." Yirgacheffe belongs to the Sidamo producing region and is highly favored among specialty coffee enthusiasts worldwide for its unique jasmine fragrance and citrus acidity. This special taste is also acclaimed as the "Yirgacheffe" flavor.

Yirgacheffe was originally a medium-sized town in Ethiopia's Sidamo province for coffee collection and transportation. Due to its higher altitude than other coffee-producing areas in Sidamo province (belonging to ancient volcanic rock soil), located in southern Ethiopia and influenced by the Indian Ocean southeast monsoon, this terroir environment with distinct wet and dry seasons and rich minerals is almost tailor-made for Arabica coffee beans - an excellent cultivation paradise.

Central and South America mostly use large estates for systematic large-scale coffee cultivation, while coffee planting in the Yirgacheffe area mostly involves intercropping with other short-term, easily变现 crops, with yields varying greatly depending on annual climate and pest conditions. Yield per hectare ranges from 200-700 kg, and this cultivation method accounts for about 50% of Ethiopia's total coffee production.

The Yirgacheffe region has high altitude, with mountainous areas and tropical vegetation. However, unlike Sumatra Mandheling beans and countless other Arabica varieties that grow in constant tropical climates near the equator, Ethiopian beans grow in distinctly different wet and dry seasons. This changes the taste and texture of the beans, giving them citrus flavors and vibrant fruit aromas.

Ethiopia's Yirgacheffe coffee, though small in size, is gentle, elegant, sweet, and delightful. As the birthplace of coffee, Ethiopia's thousand-year cultivation history and processing traditions have created high-quality washed Arabica beans. Light roasting reveals unique lemon, floral, and honey-like sweet aromas, with soft fruit acidity and citrus flavors, creating a fresh and bright taste. Without adding milk or sugar, let the rich texture and unique soft floral notes brush across your taste buds, leaving endless aftertaste.

Flavor Profile

Ethiopian Yirgacheffe is definitely a coffee with quite classic flavor. It tastes great whether brewed with hot water or cold brew, with high versatility in flavor expression. With its delicate floral and citrus aromas, it has become a world-renowned coffee-producing region riding the third wave of specialty coffee.

Beyond delicate floral and citrus aromas, the sugarcane aroma and fruity ester's acidic taste offer a delicate and elegant flavor distinct from the bold, angular flavors of Central and South American coffees, standing out among numerous specialty coffee flavors.

Yirgacheffe Coffee Bean Processing Methods

The processing method for Yirgacheffe coffee is the most ancient natural processing method. However, because early natural-processed coffee beans were mostly dried spread on the ground, they inevitably acquired earthy and dusty off-flavors. Additionally, due to lack of proper screening, natural-processed beans generally had poor quality. In 1972, Ethiopia introduced Central and South American washing techniques to improve coffee quality, making Yirgacheffe's jasmine fragrance and citrus-lemon clarity even clearer and brighter, quickly becoming one of the representatives of world specialty coffee.

FrontStreet Coffee's Brewing Parameters for Yirgacheffe Coffee Beans

FrontStreet Coffee uses higher water temperature and finer grind to fully extract the fruit acidity characteristics of Yirgacheffe and Sidamo. However, to avoid over-extraction caused by high temperature, faster flow rate drippers are used, such as the V60 dripper. The V60 dripper has a 60° conical shape, and this conical angle allows coffee grounds to be concentrated. When pouring water, it also allows water flow to automatically converge toward the center of the dripper, ensuring sufficient contact time between water and coffee grounds, thus achieving proper coffee extraction.

V60 dripper, water temperature 90°C, water-to-coffee ratio 1:15, coffee amount 15g, grind size (80% pass-through rate on China No. 20 standard sieve)

Using segmented extraction, bloom with 2 times the coffee weight in water, i.e., bloom with 30g water for 30 seconds. The reason for blooming is to allow the coffee grounds to release internal carbon dioxide gas, making the subsequent extraction more stable. Pour in a small circular stream until 125g, then continue pouring to 225g and stop. Remove the dripper after the water has finished dripping. Start timing from when pouring begins, extraction time is 2'00". Then pick up the entire cup of coffee, shake it evenly, and pour it into cups for tasting.

[Washed Yirgacheffe Coffee Flavor] The acidity will be brighter and more lively, with lemon acidity, citrus aroma, fresh taste, and some black tea sensation in the aftertaste.

[Natural Red Cherry Coffee Flavor] Berries, lemon, strawberry, fermented wine aroma.

FrontStreet Coffee's Brewing Recommendations

Regardless of what type of coffee you brew, the freshness of coffee beans is very important. FrontStreet Coffee has always believed that coffee bean freshness greatly affects coffee flavor, so FrontStreet Coffee (FrontStreet Coffee) ships coffee beans roasted within 5 days. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," ensuring every customer who places an order receives the freshest coffee when it arrives. The coffee resting period is about 4-7 days, so when customers receive it, it's at peak flavor.

For friends who need ground coffee, FrontStreet Coffee kindly reminds: once coffee beans are ground in advance, there's no need for resting, because during transportation, the pressure from carbon dioxide inside the packaging also helps round out the coffee flavor, so you can brew a cup immediately upon receiving the ground coffee. However, ground coffee needs to be brewed promptly, because ground coffee oxidizes quickly when exposed to air, meaning the coffee flavor will dissipate more quickly, and the coffee won't taste as good. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh before brewing to better appreciate the coffee's flavor.

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