What is the Best Coffee Brand from Ethiopia? Which Ethiopian Coffee Brands Are Most Delicious?

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FrontStreet Coffee's Ethiopian Coffee Brand - Yirgacheffe Coffee Introduction

Ethiopia is the famous birthplace of Arabica coffee beans, and people have maintained the tradition of harvesting wild coffee beans to this day. Coffee plantations at altitudes exceeding 1500 meters, through thousands of years of evolution and adaptation, have formed a unique coffee terroir. Ethiopian coffee grown in natural wild environments is known as "wilderness coffee," preserving the most original and natural flavors of coffee beans, with the most direct and complete expression of terroir.

Notably, while most coffee in Central and South America consists of introduced varieties, Ethiopia is a rare place of origin, with countless local wild varieties yet to be discovered.

Among Ethiopia's 9 major coffee-producing regions, Sidamo and Yirgacheffe are the most outstanding. Yirgacheffe was originally a sub-region of Sidamo but was separated due to its distinctive flavor. Its rich and complex fruit aromas made it internationally popular almost overnight, becoming a sought-after item for connoisseurs at premium prices.

Ethiopia is the homeland of Arabica coffee. It is in the forests of Ethiopia's Kaffa region that you can find wild Arabica coffee. In the Ethiopian language, coffee is called "Bun" or "Buna," and "coffee bean" may have been translated from "Kaffa Bun." The Harar region discovered Arabica coffee early on, likely originating from the Kaffa forest.

Ethiopian coffee is processed using both natural (dry) and washed methods, with significantly different flavor profiles depending on the processing method. Generally, washed Sidamo, Yirgacheffe, and Limmu coffees have slightly lower body and earthy flavors, while naturally processed coffees have a wilder taste. However, each batch of Ethiopian coffee may have different flavor profiles, requiring extensive cupping to find truly excellent coffee.

Washed processed Yirgacheffe is considerably more premium. Ripe coffee cherries are directly washed in water, then entered into a pulping machine to remove the outer fruit skin. The coffee beans are then soaked in clear water pools for 24 hours to thoroughly wash away the mucilage on the bean surface, followed by air-drying treatment, and finally sealed for storage. When needed for trade, the coffee undergoes further refined processing, resulting in much cleaner coffee compared to natural processing.

This method not only completely showcases Yirgacheffe's unique flavors but also yields the highest grade of green coffee beans. However, washed processed coffee loses significant sugar content due to prolonged soaking. Therefore, it loses the red wine aroma characteristic of natural processing. This is a point of great regret for many coffee enthusiasts.

Regardless of the processing method, Yirgacheffe's flavor is quite remarkable. Brewed Yirgacheffe presents a relatively strong jasmine fragrance. The lemon and green apple acidity in the front palate will give you a revolutionary understanding of coffee flavor. The middle section is typically where the roaster showcases the best flavors, which might include grass or sweet corn notes, though this varies by individual preference. The chocolate notes in the aftertaste leave a lasting impression. It is precisely this flavor profile that makes many people unable to resist this coffee, leaving their mouths watering.

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