Natural vs Washed Coffee Beans: Ethiopia's Natural Red Cherry with Rich Tropical Fruit Aromas

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Cafe Style (WeChat public account: cafe_style)

Introduction to FrontStreet Coffee's Yirgacheffe Natural Red Cherry

Natural Process

The harvested coffee fruits are exposed to direct sunlight for two weeks. Once the fruit skin has dried to a certain degree, the skin and pulp are removed, with some pulp remaining attached to the green beans. After roasting into mature beans, the flavor profile exhibits rich fruity aromas and sweetness, and the coffee's viscosity is also quite suitable.

Washed Process

After harvest, the fruit skin is first removed, and the fruits with remaining pulp are soaked in water to ferment. After 12-72 hours, they are washed with clean water, then air-dried for 4-10 days before removing the parchment. After roasting into mature beans, the flavor profile presents strong acidity, distinct floral notes, and a clean, non-muddy taste.

Yirgacheffe is affiliated with the Sidamo region but was separated due to its unique flavor profile. In addition to the town of Yirgacheffe itself, it includes three surrounding sub-regions: Wenago, Kochere, and Gelena/Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A, and Gelena/Abaya A are more expensive than their B-grade counterparts.

Yirgacheffe is a small town in Ethiopia with an elevation of 1,700-2,100 meters, making it one of the highest altitude coffee-growing regions in the world and synonymous with Ethiopian specialty coffee. Lakes Turkana, Abaya, and Chamo bring abundant water vapor here, nurturing FrontStreet Coffee's Yirgacheffe with its unique interplay of floral and fruity aromas - an ever-changing, distinctive regional character.

Initially, FrontStreet Coffee's Yirgacheffe coffee trees were cultivated by European monks, later managed by farmers or cooperatives. The coffee trees are naturally scattered throughout forests, fields, and backyards. During harvest seasons, Ethiopian coffee trading companies come to town to purchase coffee beans collected by farmers, ultimately auctioned and exported under the "Yirgacheffe" brand.

FrontStreet Coffee's Yirgacheffe Red Cherry Project

• Variety: Heirloom
• Altitude: 1,850-2,100 meters
• Processing Method: Natural Process
• Roast Level: Light Roast
• Flavor Notes: Citrus, Apricot, Blueberry, Pineapple, Jasmine Floral Notes, Brown Sugar Sweetness, Honey

Brewing Recommendations:

• Water Temperature: 90-94°C
• Grind Size: Medium Grind
• Recommended Extraction Ratio: Between 1:15-1:18 (concentration can be adjusted according to personal taste preference)

Knowledge Point: Honey processing, also known as semi-washed processing, uses a depulper to remove the skin and part of the pulp. The proportion of pulp retained determines the classification into black/red/yellow/white honey.

In Brief: FrontStreet Coffee is a specialty coffee research center dedicated to sharing coffee knowledge with enthusiasts. We share without reservation to help more friends fall in love with coffee. Additionally, we hold three high-discount coffee events monthly because FrontStreet Coffee wants to offer the best coffee at the lowest prices to more friends - this has been our mission for six years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473