Characteristics of Sun-Dried Yirgacheffe Coffee and Flavor Description

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Introduction to FrontStreet Coffee's Sun-Dried Yirgacheffe

"Yirgacheffe" is a place name, but whether in Chinese translation or in Ethiopian pronunciation, the name carries a natural girlish sweetness, distinguishing it from other serious and profound coffee-producing regions.

Yirgacheffe is a small town in Ethiopia with an altitude of 1700-2100 meters. It has been a wetland since ancient times. In the ancient language, "Yirga" means "settle down," and "Cheffe" refers to "wetland." Therefore, Yirgacheffe originally means "let us settle down and make a living in this wetland."

On the map, Yirgacheffe is just a sub-region nestled by mountains and water with the highest altitude in Ethiopia's Sidamo province. Because its production methods and flavors are too outstanding, its unique style has become the most prestigious coffee-producing region in Africa.

The mountain villages of the Yirgacheffe region are shrouded in mist throughout the four seasons, with gentle breezes, cool but not hot, rainy but not humid. The original Yirgacheffe coffee trees were planted on the mountains by European monks. Today, they are mostly planted in farmers' own backyards or mixed with other crops in farmland. Each household's yield is not large, making it typical pastoral coffee. Yirgacheffe mostly uses washed processing to retain its fresh and clean taste, but a small amount of specialty beans is intentionally sun-dried to enhance the charming fruity aroma and body.

As one of the most uniquely flavored coffee beans in the world today, a cup of Yirgacheffe should bring you strong citrus, lemongrass, jasmine, pomelo blossom, and gardenia aromas, with rich yet soft and pleasant acidity. Sun-dried Yirgacheffe has strong and bold flavors with full body, and the sweet-sour conflict of fresh fruit is more intense. No wonder some people say that only those who have tasted the highest-grade sun-dried Yirgacheffe will believe that coffee is a fruit.

The processing of sun-dried coffee begins by picking fully ripe cherries and immediately placing them on drying beds for sun-drying, allowing the sweetness of the fruit pulp to be absorbed by the beans. The sun-drying method is particularly suitable for water-scarce regions or very dry environments. To avoid over-fermentation or even mold, the fruits must be turned frequently on the drying beds to allow air circulation and even drying. When the fruits are sun-dried, they are sent to the dry mill to remove the dried fruit pulp. The sun-drying process is actually quite complex and prone to failure, but good sun-drying methods can bring stronger sweetness, fuller body, and more delicate acidity.

Exquisite sun-dried Yirgacheffe, after brewing with a siphon using a 1:12 coffee-to-water ratio, reveals distinct floral and fruity aromas, with rich and bright citrus acidity accompanied by caramel aftertaste and chocolate richness. The flavor is intense and varied.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473