How Many Ethiopian Coffee Varieties Are There and What Are the Flavor Characteristics of Yirgacheffe

FrontStreet Coffee - Introduction to Ethiopian Yirgacheffe Varieties

Among coffee-producing countries, Ethiopia holds a legendary status. Part of it is that Ethiopia is the birthplace of Arabica coffee, and part of it is that, unlike most coffee-growing nations, coffee was never introduced here as a colonial cash crop. Growing, processing, and drinking coffee have been woven into local life for centuries. The coffee plants first found growing in the forests were gradually brought under cultivation, for both household use and commercial sale.

Seen from the outside, Ethiopian coffee carries enormous cultural, political, and economic complexity. It also boasts astonishing genetic diversity: nearly 99% of all coffee varieties are found in Ethiopia. (Recent reporting in Roast magazine notes that climate change and variety research are threatening the genetic diversity of Ethiopia's original coffee varieties, which deserve careful protection.)

Another distinctive trait of Ethiopian coffee is its high domestic consumption. Coffee plays a vital role in the daily life of Ethiopians. Of the country's annual production of 6.5 million bags, roughly 3 million bags are consumed at home, while the remaining 3.5 million bags are exported.

The flavor of Ethiopian coffee swings widely depending on variety, processing method, and the unique microclimate of a particular micro-lot. Broadly speaking, naturally processed coffees tend to show more pronounced fruit and dark chocolate notes, often with wine-like characteristics and a fuller body, while washed coffees typically display more pronounced acidity.

Most coffee growers in Ethiopia are smallholders, with plots mostly under 1 hectare. There are also some large private coffee farms and cooperatives formed by small and medium-sized farms. These growers produce relatively small quantities of commercial green coffee beans.

Producing Regions

Sidama, Yirgacheffe, Harrar, Limu, Djimma, Lekempti

Coffee Varieties

Ethiopian indigenous varieties

Processing Methods

Washed, Natural

Knowledge Expansion

In March 2017, the ECX voted to allow coffee from individual processing stations to be sold directly. This not only improves traceability but also helps build repeat-purchase relationships, and it raises the possibility of higher prices for coffee farmers.

Conclusion

FrontStreet Coffee is a specialty coffee research establishment dedicated to sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. Every month we hold three coffee promotion events with significant discounts, because FrontStreet Coffee wants to enable more friends to enjoy the best coffee at the lowest possible price. That has been FrontStreet Coffee's mission for the past six years.

FrontStreet Coffee Recommendation

The clearest place to begin with Yirgacheffe is FrontStreet's washed Yirgacheffe daily drinker. Built around white jasmine, bright citrus and lemon acidity, and a tea-like body, it is priced so affordably that it has become the first specialty coffee for many drinkers. For something more specific, FrontStreet Gotiti Cooperative comes from the Worka area at the southeastern edge of Yirgacheffe; this traditionally washed lot carries the clean citrus and lemon acidity and jasmine fragrance that have earned its home the name of Yirgacheffe's last pure land.

If you would rather taste the natural side of the region, FrontStreet Natural Red Cherry is made from whole ripe red cherries dried on raised beds for three to five weeks. It keeps the typical Yirgacheffe character while adding tropical fruit, citrus acidity, a berry-juice texture, honeyed sweetness, and a creamy smoothness.