Yirgacheffe Coffee Bean Extraction Ratio Parameters Yirgacheffe Coffee Brewing Methods Introduction

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FrontStreet Coffee - Yirgacheffe Coffee Brewing Sharing

Administratively, Yirgacheffe is part of the Sidamo region in southern Ethiopia. Its washed beans are renowned worldwide for their delicate flavors. The ECX has subdivided this area into 4 micro-regions. Most coffee grows at altitudes above 1,800-2,000 meters. Due to long-term cultivation, forest area in Yirgacheffe has gradually decreased, making it a densely populated area. The main cultivation model is still family-based farming, with about 40 cooperatives, approximately 60,000 farmers, and nearly 70,000 hectares of coffee cultivation in this region.

As Yirgacheffe has become increasingly popular, the ECX began to subdivide production areas this year. In the past, coffee from the Kochere area was sold under the Yirgacheffe name. Today, it is sold under the name Kochere. Hama, which AUCMA directly sourced and received much praise for, is actually located in the Kochere district of Yirgacheffe, which has become a very important washed coffee production area.

Yirgacheffe is a small town in Ethiopia, situated at an altitude of 1,700-2,100 meters, making it one of the highest altitude coffee-growing regions in the world and synonymous with Ethiopian specialty coffee. As we all know, the growing environment has a significant impact on coffee flavor! And one of the most important factors in the growing environment is altitude!

The Impact of Altitude on Coffee Beans

Generally speaking, the higher the altitude, the more unique the flavor of the grown coffee. Taking Colombia as an example, it is famous for its high-altitude, high-quality coffee. Coffee farms in areas like Nariño are only 100 miles from the equator, but according to the Colombian Coffee Growers Federation, they reach altitudes of 2,300 meters. The result? Bright acidity, sweetness, and distinct aromas—all adding more excellent flavors to the coffee.

Ethiopia Washed Yirgacheffe

Origin: Ethiopia

Region: Yirgacheffe, Guji Zone, Oromia

Mill: Wote Konga Mill

Grower: Makruian Mergya

Processing Method: Washed

Variety: Heirloom

Altitude: 1,800m

Roast: Light

Flavor Description: Green tea notes / Clean and delicate / Lemon / Citrus

Parameters & Technique

Dose: 15g; Medium-fine grind (BG 6S: China standard 20-mesh screen pass rate 58%); Water temperature 90°C, coffee-to-water ratio 1:15; Use 31g of water to bloom for 30 seconds, small water stream center pour to 122g, continue pouring to 227g when water level drops and is about to expose the coffee bed, remove the filter cup when water level drops and is about to expose the coffee bed. (Timing starts from bloom) Extraction time: two minutes.

Knowledge Bonus

The reason Yirgacheffe is highly regarded and loved is not only due to the cleanliness and purity brought by the washed processing method. After complete processing, washed Yirgacheffe not only offers lemon acidity in the coffee but also subtle jasmine flower aromas. These are the special flavors brought by this coffee variety grown in the mountainous regions of northern Ethiopia.

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