Characteristics of African Ethiopian Coffee Beans and Yirgacheffe Brewing Methods

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Yirgacheffe Region

Yirgacheffe is a small town in eastern Ethiopia with an altitude of 1800-2000m. In the ancient language, "Yirga" means "settle down" and "Cheffe" means "wetland." Yirgacheffe belongs to the Sidamo production area and is highly favored among specialty coffee enthusiasts worldwide for its unique jasmine aroma and citrus acidity. This special flavor profile is also known as the "Yirgacheffe taste." Based on the defect rate of green beans, Yirgacheffe is classified into five grades from G1 to G5, from excellent to inferior. Generally, it undergoes washed processing, but a small amount of premium beans is intentionally processed using natural methods to enhance the charming fruit aroma and body.

Sidamo Region

The Sidamo production area is very close to Yirgacheffe and has similar flavor profiles. Through refined washed or natural processing, it also presents floral and citrus notes with smooth acidity, and its value is comparable to Yirgacheffe. Like Yirgacheffe, this variety has medium-sized beans, but there are also dwarf varieties with small beans. Sidamo coffee is typically lightly to medium roasted to preserve the variety's bright acidity and intoxicating floral aroma.

Harar Region

Harar coffee is renowned for its complex aroma and is listed alongside Yirgacheffe as one of the "Ethiopian Twins." The Harar region has a dry and cool climate, and all coffee is processed using natural methods. If defect beans are carefully sorted, one can easily detect berry aromas with a pleasant fermented complexity. However, farmers in this area habitually mix specialty grade with commercial grade, making the coffee bean quality inconsistent.

Limu Region

The Limu region is the only specialty coffee production area in the western part of the country, with relatively low output, mainly exported to European and American markets, and rarely seen in Asian markets. It has three processing methods: washed, natural, and semi-washed. For Europe and America, washed Limu ranks second only to Yirgacheffe. Limu's flavor profile differs from Sidamo and Yirgacheffe, with noticeably lower viscosity, and its floral and citrus acidity的表现 are inferior to Yirgacheffe and Sidamo, but it has an additional grassy aroma and brown sugar fragrance with bright fruit acidity.

Coffee Details

Name: Yirgacheffe Aricha

Official Name: Ethiopia Yirgacheffe Aricha Grade 1 Natural

Quality Grade: G1

Origin: Ethiopia

Variety: Arabica (Heirloom)

Altitude: 1900-2100 meters

Processing Method: Washed

Harvest Season: 2019

Flavor Profile: Intense fruitiness with mango and peach aromas. Sweet and vibrant with a smooth mouthfeel, featuring tropical flowers, apricot, and caramel notes.

Brewing Parameters

Dose: 16 grams

Ratio: 1:12

Grind Size: BG-6S (slightly coarser than fine sugar)

Water Temperature: 92°C

Extraction Time: 1'15"

Method: Using "late addition," wait until all water rises to the upper chamber, measure water temperature at 95°C, then add the grounds. Gently press the coffee grounds to ensure full contact with hot water. Stir after 25 seconds of blooming. When clear layering appears and stops, perform a second stir. When layering appears again, turn off the heat and stir (about 6-8 circles), then wrap the lower chamber with a damp towel to accelerate coffee liquid回流.

Knowledge Bonus

Aricha is the name of the washing station that processes this specific Yirgacheffe coffee. Aricha is located about 8 kilometers from the center of Yirgacheffe town.

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