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Light Roast Yirgacheffe with Floral and Fruity Aroma | Are Arabica Coffee Beans Acidic

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge sharing For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) FrontStreet Coffee - Yirgacheffe Coffee, Arabica Coffee Introduction As we all know, coffee trees originated from Ethiopia, where they were originally wild plants. The name "coffee" derives from the town of Kaffa in Ethiopia. In fact, many Ethiopian coffee regions...

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FrontStreet Coffee - Introduction to Yirgacheffe Coffee and Arabica Coffee

It is well known that coffee trees originated in Ethiopia, where they were originally wild plants. The name "coffee" comes from the Ethiopian town of "Kaffa." In fact, many coffee trees in Ethiopia still grow as wild plants today. The coffee beans from these trees are full-bodied with a subtle wine aroma. The variety is known as local native species.

The citrus-like aroma of Yirgacheffe has made it one of the world's most famous premium green coffee beans. Its particularly smooth texture, floral fragrance, lingering aftertaste on the palate, and gentle mouthfeel all constitute the unique characteristics of Yirgacheffe. The flavor resembles a combination of lemon and citrus, with excellent viscosity and complex taste. This variety is mostly washed-processed and is one of the most renowned Mocha coffees.

Yirgacheffe is an Arabica variety with distinct flavor and aroma, making it a commonly used bean for specialty coffee. It is available in G1, the highest grade of sun-dried beans. Using the recommended light roast level best showcases Yirgacheffe's characteristic citrus aroma and gentle acidity. Simultaneously, it delivers explosive fruity notes and high sweetness. When you open the outer packaging, a bright fermented wine aroma greets you, making you immediately fall in love with this distinctly flavored coffee.

The Arabica species originated in Ethiopia and is also produced in South Africa, African countries, and Asian nations, accounting for 70% of the world's coffee production. Arabica has relatively weak resistance to pests and diseases, making highland areas more suitable for cultivation. Arabica coffee beans grown at elevations above 1,500 meters are of the highest quality.

Only coffee produced with such meticulous effort, featuring balanced taste and aroma, can be considered premium coffee beans, mainly used for single-origin or specialty coffee. The three famous coffee beans—Hawaiian Kona, Jamaican Blue Mountain, and Yemen Mocha—all belong to the Arabica variety. Arabica green beans have a dark, narrow appearance and are characterized by rich flavors including sweetness, acidity, and aroma.

Originally classified as premium coffee beans, Arabica excels in acidity, aroma, and sweetness. Therefore, lightly roasted Arabica beans possess prominent fruity acidity.

Knowledge Extension: "Acidity" in coffee is similar to astringency and resembles red wine. There is a saying that "sweetness is easy to achieve, but good acidity is rare." However, as the coffee temperature decreases, the "acidity" will correspondingly increase.

In Brief

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