Ethiopian Yirgacheffe Coffee Region - Djimmah Coffee Flavor and Taste Characteristics

FrontStreet Coffee-Ethiopia: Yirgacheffe and Jimma Region Overview

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Ethiopia is one of the main producers of Arabica coffee in Africa, producing some of the world's finest Arabica coffee. According to legend, coffee was first discovered by shepherds in Ethiopia's Kaffa region, and the name "coffee" evolved from "Kaffa," making Ethiopia the homeland of coffee.

Ethiopia offers unique flavors distinct from other origins, providing customers worldwide with a wide range of taste choices. Ethiopia is renowned for various coffee types, some of which are globally famous for their distinctive aromas and flavors.

Yirgacheffe Region

Yirgacheffe is part of the Sidamo region but has been divided into a separate micro-region due to its special coffee flavor characteristics. Most coffee produced here is processed using the washed method and can be described as a bright, medium-bodied coffee with distinct floral notes, intense and complex flavors, rich floral aromas, moderate acidity, full taste, and a long aftertaste.

These characteristics may vary from low to high altitude areas; for example, coffees from Chichu and Michle cooperatives, grown at altitudes between 1600-1800m, exhibit herbal aromas. Meanwhile, coffees from Idido, Adadao, and Aramo cooperatives, grown at altitudes between 2000-2400m, display prominent floral characteristics.

Jimma Region

Traditionally, coffee beans from Ethiopia's Jimma region have not received high ratings.

In recent years, farmers in Duromina have initiated self-help efforts, and with assistance from the Bill Gates Foundation, coffee beans from this farm have finally stood out, achieving first place in Africa in the 2012 Africa Taste of Harvest Cupping Competition. The coffee they produce has become highly sought after by roasters worldwide.

Ethiopian coffee beans are typically known for their citrus flavors. However, this particular coffee, from cupping to brewing tests, presents distinct white tea and lime notes, with a smooth yet surprisingly impressive taste.

Jimma (Djimmah) - Sundried

Jimma, with an annual production accounting for about 50% of Ethiopia's total output (1,000,000 bags of 60kg), grows in the southwestern highlands (at the border of Kaffa and Illubabor provinces) at altitudes between 4400-6000 feet, typically exported as G5/G4. Wild Jimma coffee grows at altitudes above 1200 meters. Jimma and Sidamo coffee beans may not be visually appealing, but their taste is excellent.

However, in recent years, about 10-20% of Jimma coffee has been used to supplement blended coffees, causing its quality to gradually decline below its original standards. Like Harar coffee, Jimma coffee follows traditional sun-drying methods and also carries some wine-like acidity, though slightly less pronounced than Harar. It has a medium texture, is robust with earthy notes.

Knowledge Expansion

Aricha kebele has two adjacent coffee processing stations: one is Koke, and the other is Aricha, which is the name of the coffee processing station. Ripe cherries are delivered to the Aricha coffee processing station, sorted, and then placed in thin layers on drying beds.

FrontStreet Coffee's Mission

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