Where is Yirgacheffe Coffee Region and How Long to Brew Red Cherry Yirgacheffe for Strawberry Flavor

FrontStreet Coffee - Introduction to Yirgacheffe Natural Red Cherry

Translating "Yirgacheffe" into Chinese characters creates a name that carries the romantic poetic quality of Xu Zhimo's famous translation of "Firenze" as "翡冷翠."

Those who have seen Yirgacheffe coffee beans might initially find their appearance unappealing, but once they taste the flavor, they immediately become devoted enthusiasts. As a signature representation of Ethiopian coffee, Yirgacheffe has captured the hearts of many seasoned coffee lovers.

Yirgacheffe town is a region within Ethiopia's Sidamo province, renowned for its uniquely flavored coffee production that has made it almost synonymous with Ethiopian specialty coffee. Ethiopia's geographical environment is exceptionally suitable for coffee cultivation. Coffee is primarily grown in the southern highlands at elevations between 1,100 and 2,300 meters. Ethiopian coffee is divided into three major producing regions: Harar, Djimma, and Sidamo, with Yirgacheffe originating from the Sidamo region. Ethiopian coffee is harvested once a year. From March to April, beautiful white coffee flowers bloom on the branches, after which the fruits begin to develop. From September to December, the red coffee cherries ripen and are ready for picking. From November to December, the new season's coffee begins to be exported.

What is the "Red Cherry Project"?

As baristas or coffee enthusiasts, you have likely heard of Ethiopia's "Natural Red Cherry" coffee. Those unfamiliar with it might assume "Natural Red Cherry" is a type of coffee bean, but in reality, it refers to coffee beans from the "Red Cherry Project."

The "Red Cherry Project" (ORC) is a program aimed at improving the quality of coffee beans from small-scale farms, with the primary goal of encouraging Ethiopian farmers to cultivate high-quality coffee beans and bring delightful surprises to roasters. Specifically, the "Red Cherry Project" incentivizes coffee farmers to pay more attention to every step of coffee harvesting and processing by offering higher purchase prices for premium green coffee beans. This results in coffee beans with better quality and superior flavor profiles, which can gain greater recognition in the end market, thereby balancing the relatively higher coffee purchase prices.

V60 Dripper Brewing Method

Water Temperature: 90°C

Dose: 15 grams

Ratio: 1:15

Grind Size: Medium-fine, similar to fine sugar consistency (BG-6S grind setting, with 60% pass-through rate on China standard #20 sieve)

Brewing Technique:分段式萃取. Use 30g of water for a 30-second bloom, then pour in small circular motions to 125g before分段. When the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from the bloom) Total extraction time: 2'00".

Knowledge Point: The honey processing method is also known as semi-washed processing. It uses a depulper to remove the skin and part of the pulp, with different proportions of remaining pulp classified as black/red/yellow/white honey.

In Summary

FrontStreet Coffee is a specialty coffee research establishment dedicated to sharing coffee knowledge with enthusiasts. We share our expertise without reservation to help more friends fall in love with coffee. Additionally, we offer three monthly coffee promotion events with significant discounts because FrontStreet Coffee wants to provide the best coffee to more friends at the lowest possible prices. This has been our mission for the past 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