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The Best Ethiopian Coffee Brand - Honey Processed Yirgacheffe Red Cherry with Rounded Acidity and Strawberry Flavor

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Yirgacheffe - Red Honey Red Cherry Introduction. Located in the Yirgacheffe region of southwestern Ethiopia, the unique cultivation environment and microclimate nurture world-renowned high-quality coffee. The local indigenous people humbly and pragmatically use traditional washed processing methods to bring out the clarity of the coffee.

FrontStreet Coffee Yirgacheffe Red Honey Red Cherry

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Introduction to FrontStreet Coffee's Yirgacheffe Red Honey Red Cherry

Located in the Yirgacheffe region of southwestern Ethiopia, the unique growing environment and microclimate nurture world-renowned high-quality coffee. The local indigenous people humbly and practically use traditional washed processing to fully express the fresh citrus fruit aromas, bright sweetness, and smooth texture characteristics of the coffee. Coffee from this region often features elegant and charming floral notes, making the overall flavor profile more layered and rich.

Ethiopia is the birthplace and genetic treasure trove of Arabica coffee, with an extremely diverse range of existing wild varieties. Any single variety that emerges could potentially shake the coffee industry. The most famous coffee from Ethiopia is Yirgacheffe. Yirgacheffe is a small town situated at an altitude of 1700-2100 meters, located next to the Sidamo region. It should originally have been called Sidamo coffee, but due to Yirgacheffe's unique flavor profile, it became independent from the Sidamo region.

Ethiopia classifies coffee into five grades, from Grade 1 to Grade 5, with Grade 1 being the highest. For every 300 grams of green beans, Grade 1 has 0-3 defective beans, while Grade 2 has 4-12 defective beans. Grade 1 and Grade 2 are typically used for washed processing, while others are mostly natural processed. Yirgacheffe coffee offers very noticeable fruit acidity, with clear sweetness within the acidity, making the acidic aroma very gentle. Its aroma lingers in the upper palate for about half an hour. The bitterness and sweetness levels are low, and consequently, the body is also lighter. However, its sweetness creates a viscous sensation on the lips, as if sugar has been added.

Yirgacheffe Red Honey Processing

Region: Yirgacheffe, Adido Processing Station

Altitude: 2000-2200m

Processing Method: Red Honey Processing

Variety: Local Heirloom

Grade: G1

The so-called honey processing refers to the process of making green beans by sun-drying with the mucilage intact. After the outer pulp of the coffee beans is removed, there remains a layer of viscous gelatinous substance. Traditional washed processing uses clean water to wash it away, but due to water resource limitations in some high-altitude growing areas, this direct drying method was developed.

Knowledge Extension: Natural processing is the oldest and most traditional method of coffee bean processing.

About FrontStreet Coffee

In summary, FrontStreet Coffee is a coffee research center that enjoys sharing coffee knowledge with everyone. We share without reservation simply to help more friends fall in love with coffee. Additionally, we hold coffee promotion events with significant discounts three times every month. This is because FrontStreet Coffee wants to provide the best coffee to more friends at the lowest possible price, which has been our mission for the past six years!