Relationship Between Sidamo and Yirgacheffe: Introduction to Coffee Characteristics from the Yirgacheffe Region

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FrontStreet Coffee - A Brief Introduction to Yirgacheffe and Sidamo

Ethiopia is an agricultural country with a history and tradition that can be regarded as the origin of coffee. The birthplace of the name "coffee" is located in Kaffa Province in the southwestern part of the country, while the southern region is the main producing area of Sidamo. Yirgacheffe is one of the producing areas in the southern part of Sidamo. Ethiopia is an important coffee-producing country, with approximately 12 million people engaged in coffee production, making it Africa's main exporter of Arabica coffee beans. The high-quality coffee here is exceptional and worth seeking. We typically divide Ethiopia into nine producing regions: Jimma, Sidamo, Yirgacheffe, Harar, Limu, Illubabor, Kaffa (Lekempti), Tepi, and Bebeka. Zegie of Lake Tana is not included in the nine major producing regions! Among these nine regions, Yirgacheffe, Sidamo, Limu, and Harrar are specialty coffee regions.

Yirgacheffe

Altitude: 1800-2000 meters; Yirgacheffe means "let us settle in this wetland." In 2003, coffee chemist Dr. Illy even pointed out that certain aromatic components of Yirgacheffe can also be found in Chanel No. 5 perfume! Yirgacheffe is subordinate to the Sidamo region but was separated due to its unique flavor characteristics. It includes three sub-regions: Wenago, Kochere, and Gelena/Abaya! Ethiopian Yirgacheffe's floral fragrance has made it one of the most famous specialty green beans in the world. Its particularly mild nature, floral fragrance, lingering aroma on the palate, and smooth texture have all become unique characteristics of Yirgacheffe. In the past few decades, Ethiopian Yirgacheffe green beans have been processed using the washed method.

Sidamo

Altitude: 1400-2200 meters, with flavors similar to Yirgacheffe. Finely washed or sun-dried Sidamo also has floral and citrus notes, with a smooth acidity that rivals Yirgacheffe in quality. This coffee is widely used in blends with coffees from other regions to balance mocha aroma and flavor. It possesses a refreshing acidity and elegant taste that can only be felt in high-quality champagne, while also allowing one to experience the unique aroma of mocha coffee and the wonderful balance of appropriate acidity and sweetness.

Yirgacheffe and Sidamo processed through the washed method have a light texture without the characteristic bitterness of earthy flavors. Although they are the same coffee, when processed using the natural drying method, Yirgacheffe and Sidamo will have completely different flavors. The eastern regions of Ethiopia mainly use the natural drying method for processing.

Among Ethiopian coffees processed through the washed method, the highest grade is 2 or 3. For coffees from the eastern regions processed through the natural drying method, the grade is 4 or 5. Occasionally, grade 5 coffees processed through the natural drying method are marked as grade 4 to evade taxes or customs inspections. Ethiopia's grading system can be somewhat confusing because while the highest grade for Ethiopian Yirgacheffe is 1 or 2, the highest grade for Harar coffee is 4.

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