How to Drink Ethiopian Yirgacheffe Coffee: Sun-Dried Yirgacheffe as Sweet as Honey

FrontStreet Coffee - Yirgacheffe Introduction

For professional coffee knowledge exchange and more coffee bean information, please follow Cafe Style (WeChat public account: cafe_style).

Red Cherry is actually not a flavor description nor a batch code, but refers to the Red Cherry Project (OPERATION CHERRY RED) - a project aimed at improving the quality of small-scale farms. Before the harvest season, Dutch coffee merchant Trabocca invites designated Ethiopian farms to produce small batches of approximately 1500-3000 kilograms of coffee beans, selecting only fully ripe red coffee cherries from premium producing regions.

Only coffee with cupping scores above 88 points can qualify as good coffee in the Red Cherry Project. Trabocca returns the profits from this project to the farmers, encouraging them to continuously improve and enhance quality.

Ethiopia is the birthplace of coffee, with a quarter of the population directly or indirectly involved in coffee production. It is also Africa's largest coffee-producing country, but forty percent of the coffee is reserved for domestic consumption, showing that coffee is an indispensable part of local people's lives.

Yirgacheffe is one of the highest altitude coffee-producing regions in Ethiopia. The production methods and flavors here are so outstanding that coffee farmers compete to be proud of their coffee bearing Yirgacheffe characteristics, making it the most famous producing region in Africa.

In the natural processing method, the highest grade G1 natural Yirgacheffe has rich floral and fruit aromas with a wild taste profile. Only after drinking G1 natural Yirgacheffe will one truly believe that coffee is a fruit.

Flavor is the most challenging aspect among the three dimensions. The aroma emitted by coffee and the aroma fed back through the nasal cavity after swallowing create different perceptions. No one can verbally teach you how to distinguish flavors.

All learning models are the same: smell, calibrate, remember, and repeat.

Many people might think that coffee tasting is a very professional activity, but in reality, it's not that profound. Coffee tasting isn't even as mysterious as tea tasting. It can mainly be experienced from three aspects: taste, mouthfeel, and flavor.

If you don't know what flavors exist, you can study the "Coffee Flavor Wheel" carefully, which has relatively precise records of mainstream flavors. If you don't know how to describe flavors, you can practice with aroma bottles more often or enrich your olfactory memory bank through foods with obvious aromas like fruits and vegetables.

Knowledge Point: The honey processing method is also called semi-washed processing method, which uses a pulp screener to remove the skin and part of the pulp. The proportion of retained pulp is divided into black/red/yellow/white honey in descending order.

In Summary: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. Our unrestricted sharing is only to let more friends fall in love with coffee. Additionally, there are three low-discount coffee activities every month because FrontStreet Coffee wants to let more friends drink the best coffee at the lowest price, which has also been FrontStreet Coffee's mission for the past 6 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