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Washed Yirgacheffe Flavor Profile & Taste Introduction

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee's Yirgacheffe Agaro Biftu Gudina Cooperative Washed Introduction. Yirgacheffe is actually a small town, a region under the Sidamo province of Ethiopia, which has gained great fame due to the unique flavor of its coffee production, almost becoming synonymous with Ethiopian specialty coffee.

FrontStreet Coffee Yirgacheffe Arago Bifutu Gudina Cooperative Washed Introduction

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Yirgacheffe is actually a small town, a region under the Sidamo province of Ethiopia. It has gained significant fame due to the unique flavor profile of the coffee produced there, almost becoming synonymous with Ethiopian specialty coffee. Ethiopia's geographical environment is highly suitable for coffee cultivation. Coffee is primarily grown on the southern highlands at altitudes between 1,100 and 2,300 meters. Ethiopian coffee is divided into three major producing regions: Harar, Jimma, and Sidamo, with Yirgacheffe originating from the Sidamo region. Ethiopian coffee is harvested once a year. From March to April, beautiful white coffee flowers bloom on the branches, after which the fruits begin to grow. From September to December, the red coffee cherries ripen and are ready for picking. From November to December, the new season's coffee begins to be exported.

Here, at an altitude of nearly 2,000 meters, it is one of the highest altitude coffee producing regions in the world.

Bifutu Gudina uses the washed method to process coffee. This batch of green beans consists of micro-batches from hundreds of small coffee farmers. These coffee cherries grow in semi-wild or fully wild forests, where traditional farming methods are inherently organic, even though this washing station has not obtained formal organic certification. The cooperative uses primitive and rough pulping methods. After removing the pulp and skin, the beans are soaked in cement washing tanks for 24-36 hours of fermentation, then repeatedly washed with running water to remove mucilage. After washing, they are soaked in clean water for an additional 12-24 hours for simple post-fermentation. Finally, they are sun-dried on raised drying beds for 10-15 days, during which they are manually stirred and sorted to prevent fermentation and spoilage.

This coffee from the Arago region's Bifutu Gudina not only possesses the characteristic floral and fruity notes of the Yirgacheffe region but also exhibits the unique flavors of the Arago region. It features a distinctive texture and rich, full-bodied mature currant acidity, floral aromas, and multiple layers of complexity, offering you a new understanding of Yirgacheffe.