Sun-dried Yirgacheffe Gedeb Coffee Bean Characteristics Introduction and Yirgacheffe Pour-over Method Flavor Description

Yirgacheffe: The Signature Flavor of Ethiopian Coffee

Yirgacheffe is both a coffee-producing region in Ethiopia and a synonym for exceptional coffee flavor. It serves as the gateway bean for many entering the world of specialty coffee and represents one of the most prominent specialty coffee regions. FrontStreet Coffee's washed Yirgacheffe coffee is particularly beloved among coffee enthusiasts and has consistently maintained its popularity.

As an agricultural product, coffee naturally shares a profound relationship with its growing environment. FrontStreet Coffee believes that the unique citrus and floral notes of Yirgacheffe coffee are intimately connected to its special geographical conditions. Located at altitudes between 1,800-2,000 meters, Yirgacheffe ranks among Ethiopia's highest-altitude coffee-producing regions. Situated in the northwestern part of Sidamo, Yirgacheffe was originally classified under the broader Sidamo region but later gained independence as its own distinct region due to its outstanding flavor profile. While Yirgacheffe is merely a small town in Ethiopia, the Yirgacheffe coffee-producing region extends beyond the town itself to include legal areas such as Wenago, Yirgacheffe town, Kochere, and Genena Ambaya.

The Rich Diversity of Ethiopian Coffee

Friends familiar with FrontStreet Coffee might notice that our collection includes over a dozen different Ethiopian single-origin coffee beans. Why do we source so many varieties from one producing country? Because Ethiopia, as the birthplace of coffee, harbors an incredible diversity of coffee varieties. Each microregion's unique climate conditions result in distinct flavor profiles, which is precisely why FrontStreet Coffee has curated such an extensive selection of Ethiopian single-origin beans.

As a representative of Ethiopian washed coffees, FrontStreet Coffee's washed Yirgacheffe might lead some to assume that all Ethiopian Yirgacheffe beans are washed. In reality, Yirgacheffe coffee beans originally employed the most traditional natural processing method. However, after the Ethiopian government introduced washing methods from Central and South America, the quality of Yirgacheffe coffee beans improved dramatically, showcasing bright, uplifting acidity and distinctive white floral notes that quickly attracted a loyal following. Perhaps the washed Yirgacheffe became Ethiopia's "viral coffee" overnight. However, the natural-processed coffees from Yirgacheffe region are equally impressive, with even a special Red Cherry Project dedicated to natural processing.

FrontStreet Coffee believes that washed processing yields cleaner, brighter flavors, while natural-processed Yirgacheffe excels in aromatic intensity. Both processing methods are widely appreciated, with neither being superior to the other.

Banko Gotiti Cooperative

The Banko Gotiti Cooperative, located in the Woreda region at the southeastern end of Yirgacheffe, was originally part of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU)'s Woreda cooperative. As the pursuit of traceability in green coffee grew, "single-origin" designations were gradually uncovered by coffee hunters worldwide.

In 2012, Banko Gotiti, with approximately 300 member farmers, established itself as an independent cooperative. Banko Gotiti village was among the first areas to gain independence, with many small-scale farmers having been original members of the Woreda cooperative, ensuring their expertise in coffee production. Known as the last pristine territory of Yirgacheffe, Banko Gotiti Cooperative employs very traditional processing methods (both washed and natural).

Currently, Banko Gotiti Cooperative comprises approximately 300 farmers, all of whom are exceptionally skilled, experienced, and wise! Each farmer typically harvests from 1-2 hectares of land, with most processing their coffee using traditional natural methods. The Woreda cooperative is located in a remote area within the Yirgacheffe region, 75 kilometers from the local coffee collection center in Dilla town. Initially established by 305 farmers with planting areas covering 763 hectares and annual production of nearly 460 tons, it represents a smaller-scale farmers' cooperative. Because no chemical fertilizers or pesticides are used during coffee cultivation, Woreda small-scale farmers have obtained SKAL organic coffee certification recognized by the European Union. These coffees not only hold organic and fair trade certifications but some even originate from coffee trees growing at altitudes as high as 2,300 meters. Such unique terroir conditions create these unparalleled Ethiopian coffee flavors.

Ethiopian Yirgacheffe Processing Methods

FrontStreet Coffee's current batch of Banko Gotiti cooperative coffee beans uses washed processing. After removing the cherry's skin and pulp using a pulping machine, the beans are placed in fermentation tanks for 18-36 hours until the mucilage layer decomposes (duration varies depending on local temperature and humidity conditions). Subsequently, the parchment beans are washed through channels for 30-60 minutes.

At this stage, channel design combined with water flow removes low-density, lower-quality beans. The high-quality parchment beans are then placed on African raised beds to dry for approximately 14 days. After drying, they are stored in the processing station's warehouse until export, when the parchment beans are transported to a Dry Mill for hulling. They undergo a series of complex screening processes including foreign matter removal, silver skin polishing, gravity separation, and color sorting before being bagged for export.

Traditionally, farmers would harvest coffee cherries and place them directly on patios or spread them on the ground, drying them under direct sunlight until the coffee cherries reached approximately 12% moisture content, after which they could be sent for hulling and packaging. Coffee processed this way often exhibited earthy flavors, over-fermentation, and rotten fruit notes. To improve these defect flavors caused by sun-drying methods, Ethiopia introduced washed processing technology from Central and South America.

Washed processing involves pouring coffee cherries into water tanks, removing floating unripe cherries, mechanically removing the fruit skin, and placing them in clean water tanks for fermentation. The acidic substances produced during fermentation help the mucilage layer detach. The parchment beans are then thoroughly rinsed with clean water and finally dried under sunlight. During the washing process, multiple steps remove defective beans, resulting in cleaner acidity in the cup profile.

Natural Red Cherry Coffee

The "Red Cherry Project" was initiated in 2007 by Dutch trading company Trabocca BV to improve the quality of Ethiopian coffee.

This project focuses on improving processing techniques (washed, semi-washed, natural) in high-altitude regions like Yirgacheffe, Ethiopia. It involves professional cuppers who establish different harvest volumes for various microclimate zones during harvest seasons. Only 100% mature red coffee cherries must be harvested, with yields typically between 1,500-3,000 KG. The economic loan support, new hardware equipment, and production knowledge provided by Trabocca Company have significantly improved the quality of coffee beans in the Yirgacheffe region and even throughout Ethiopia. Consequently, coffees command higher prices, thereby increasing farmers' income.

FrontStreet Coffee's natural Yirgacheffe Red Cherry coffee beans are selected from full red cherry natural processing at the Aletland farm. The green beans appear light yellow, full-bodied, complete in appearance, with low defect rates and G1 grade. FrontStreet Coffee's natural Yirgacheffe offers more intense flavors and richer complexity, featuring fermented wine-like notes and higher sweetness.

Coffee Varieties

Regarding Ethiopian coffee bean size, observant friends might notice that Ethiopian coffee beans are less uniform than Colombian beans. This is because Ethiopia is coffee's birthplace and Arabica's natural gene bank, containing an incredible diversity of coffee varieties. Additionally, variety identification and classification are challenging, and the Ethiopian government, considering conservation, is reluctant to disclose this variety information. Therefore, many Ethiopian coffees are simply labeled as local Heirloom varieties.

FrontStreet Coffee's Yirgacheffe Brewing Parameters

Considering that Yirgacheffe coffee should showcase acidity as its primary flavor direction, FrontStreet Coffee employs medium-light roasting. FrontStreet Coffee's washed Yirgacheffe Banko Gotiti cooperative beans use light roasting to preserve more bright acidity and white floral notes, while FrontStreet Coffee's natural Yirgacheffe Red Cherry beans use medium-light roasting to present rich berry sweetness.

Because Yirgacheffe uses light roasting, the beans are relatively hard and require high-temperature water at 91°C to extract the floral and fruity notes. FrontStreet Coffee recommends a medium-fine grind size (80% pass-through rate on Chinese standard #20 sieve). Too coarse a grind fails to extract body compounds, resulting in thin coffee. Too fine a grind can lead to over-extraction at high water temperatures, producing bitter and astringent coffee.

FrontStreet Coffee's specific brewing parameters are: V60 dripper, water temperature 91°C, water-to-coffee ratio 1:15, coffee dose 15g, medium-fine grind (80% pass-through rate on Chinese standard #20 sieve).

FrontStreet Coffee's staged extraction technique: First, use 30g of water to fully saturate the coffee bed into a "hamburger" shape and bloom for 30 seconds. In the second stage, at 1:00 on the timer, pour water to 125g, then wait until the water level drops to 2/3 of the coffee bed before the third stage. In the third stage, at 1:40 on the timer, pour water to 225g. Wait for the coffee to finish dripping completely, with total extraction time of 1:59. Total brewing time is 2:00. After extraction completes, gently swirl the server to ensure the coffee is fully mixed before tasting.

FrontStreet Coffee's washed Banko Gotiti flavor profile: When hot, it exhibits berries, cream, honey, citrus, and juice-like mouthfeel with bright acidity. As it cools slightly, it shows berries, cream, smoothness, and citrus.

FrontStreet Coffee's natural Red Cherry flavor profile: Lemon, citrus, berries, and sweet orange, with overall higher sweetness. The aftertaste features caramel and cream notes, with a finish carrying black tea aromatics.

FrontStreet Coffee's Brewing Recommendations

To brew a delicious cup of coffee, attention to coffee bean freshness is essential. FrontStreet Coffee has always believed that bean freshness greatly impacts coffee flavor, so FrontStreet Coffee ships all coffee beans roasted within 5 days. FrontStreet Coffee's roasting philosophy is "Freshly Roasted Good Coffee," ensuring every customer receives the freshest coffee possible. The coffee's resting period is approximately 4-7 days, so when customers receive their order, it's at peak flavor.

For customers who need ground coffee, FrontStreet Coffee offers a gentle reminder: pre-ground coffee doesn't require additional resting time, as the pressure from carbon dioxide buildup in the package during transport also helps round out the coffee's flavor. Therefore, you can brew a cup immediately upon receiving ground coffee. However, ground coffee should be brewed promptly, as it oxidizes quickly when exposed to air, meaning its flavor will dissipate rapidly. Therefore, FrontStreet Coffee recommends purchasing whole beans and grinding fresh before brewing to better experience the coffee's flavor.

Whether natural or washed processing, FrontStreet Coffee's Yirgacheffe offers distinct flavor characteristics. However, FrontStreet Coffee believes that washed processing better represents the authentic local coffee flavor, which is why FrontStreet Coffee's daily bean series features a washed Yirgacheffe as a staple. FrontStreet Coffee offers nearly fifty single-origin coffee beans, including natural, washed, anaerobic, honey, and other processing methods—each with different flavor characteristics, allowing you to experience diverse coffee cultures and styles.

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

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: qjcoffeex

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473