Which Ethiopia Coffee Beans Are Best? Yirgacheffe Washed Brewing Parameters Sharing

FrontStreet Coffee - Introduction to Ethiopian Yirgacheffe Coffee

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Yirgacheffe: A High-Altitude Coffee Region

Yirgacheffe is a small town located 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. Historically, the Yirgacheffe region was part of the Sidamo region, but due to the unique flavor profile of coffee produced here, it was separated into its own distinct region.

Understanding CM (Carbonic Maceration)

CM is the abbreviation for Carbonic Maceration, a processing method originally used in winemaking. It involves placing whole grapes in a carbon dioxide-rich environment for fermentation before pressing. This carbon dioxide treatment method is used to explore the infinite possibilities of coffee during fermentation and development. Therefore, only coffee beans carefully selected for carbonic maceration treatment by origin programs are called "CM Selection" coffee. CM Selection coffee first undergoes CM processing, followed by additional processing methods such as natural or washed processing.

Benefits of Carbonic Maceration for Coffee

Treating coffee beans with carbonic maceration can enhance the coffee's flavor profile. This method involves placing coffee cherries or depulped coffee beans in a sealed, temperature and humidity-controlled environment filled with carbon dioxide for fermentation. This approach to enhancing coffee flavor avoids the risk of flavor deterioration that can occur with over-oxidation or fusel alcohol fermentation.

Red Emerald Series: CM Selection Coffee

The CM Selection coffees from the Red Emerald series evoke flavor characteristics reminiscent of red, orange, and yellow fruits. These coffees undergo a series of carbonic maceration treatments, resulting in rich flavors, cleanliness, and medium-bodied mouthfeel. The Kochere region of Yirgacheffe is renowned for producing high-quality Ethiopian coffee beans - its acidic, mineral-dense soil and towering altitude create the perfect microclimate for coffee cultivation.

Coffee grown here has a delicate profile with prominent lemon notes that develop into a very balanced and rounded taste. Its acidity is lower than other Ethiopian coffees, making it highly favored by consumers.

Coffee Details

Origin: Ethiopia

Region: Yirgacheffe Kochere, Guji Zone, Southern Ethiopia

Variety: Heirloom

Processing Method: Carbonic Maceration Natural

Altitude: 2,000-2,200m

Flavor Description: Rich body with flavors of chocolate toffee, dark berries, dark cherries, tropical fruits, plums, and savory notes.

Brewing Parameters & Technique

Dose: 15 grams

Grind: Medium-fine (BG 6S: 58% pass-through rate on China standard #20 sieve)

Water Temperature: 90°C

Ratio: 1:15 (coffee to water)

Technique: Bloom with 30g of water for 30 seconds. Continue with a small water stream, pouring to the center until reaching 121g. When the water level drops and is about to expose the coffee bed, continue pouring to 226g. Remove the filter when the water level drops and is about to expose the coffee bed. (Timing starts from bloom). Total extraction time: 2'05".

Tasting Notes

Aroma reveals floral and tea notes. The palate presents lemon and citrus acidity with chocolate aftertaste. The mouthfeel is relatively full-bodied.

Pro Tip

Different brewing devices will showcase different flavor profiles and textures when brewing the same coffee beans. Therefore, when choosing your brewing equipment, consider both the flavor characteristics you want to highlight and the unique features of each device to achieve the best results!

Important Notice :

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Tel:020 38364473