Ethiopian Coffee Growing Conditions: An Analysis of the Causes of Acidity in Natural Process Yirgacheffe

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FrontStreet Coffee - Yirgacheffe Natural Process Tellitu, Brewing Parameters Sharing

Ethiopia has consistently provided some of the world's most acclaimed single-origin premium coffee beans. Generally, Ethiopian coffee is renowned for its wild fruity, wine-like characteristics and distinct acidity. Ethiopia's growing conditions feature an average altitude of 1500-2200m, harvest period from November to February, common varieties include Arabica and local heirlooms, with cultivation typically on a small rural scale.

Ethiopia boasts the longest history of coffee cultivation. Unlike other coffee-producing countries, Ethiopia's coffee cultivation is not a legacy of European colonization. Ethiopia's Arabica coffee is among the world's highest-priced, while the country is also the largest consumer of coffee, with approximately two-thirds of its export revenue depending on coffee.

Ethiopia's general territory altitude exceeds 1500 meters, with most of its coffee production coming from the lush, humid mountainous regions of the southwest. Currently, approximately 700,000 small-scale farmers, each producing an average of 300 kilograms of coffee, account for 95% of the total harvest. Half of this production grows in forest or semi-forest environments, with 40% coming from coffee plantations with very low yields per hectare.

Yirgacheffe Natural Process Tellitu

Origin: Ethiopia, Yirgacheffe

Processing Method: Natural Process

Altitude: 1800-2050m

Variety: Heirloom (Ethiopian indigenous varieties)

Soil: Reddish-brown acidic soil rich in iron elements

Flavor: Floral and tropical fruit-like aromas, accompanied by raspberry-like sweet and sour notes, with a rich body of chocolate and roasted spices.

The main flavor characteristics of Yirgacheffe: distinct citrus, lemon, and jasmine floral notes. The acidity is pronounced upon entry but presents a pleasant fruitiness that is lively and bright. Acidity is the primary characteristic of Yirgacheffe.

Brewing Recommendations

Yirgacheffe Natural Process Tellitu: Recommended to use 15g of coffee grounds with water temperature of 91°C, using a 1:16 coffee-to-water ratio, grind setting BG-6S, with a V60 dripper and 1:15 ratio. First infusion with 30g water, let bloom for 28-30 seconds. Second infusion to 120g water, then pause. Third infusion to 230g water, discarding the final tail portion. Total extraction time should be around 2:00.

Knowledge Bonus

The Tellitu processing station was established in 2010, initially collecting coffee from 363 surrounding small farms. In 2014, Tellitu's washing station improved its infrastructure, enabling the use of clean, clear water for coffee processing.

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