Where Does Yirgacheffe Belong? Ethiopia's Business Card - Why Yirgacheffe Serves Two Cups

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FrontStreet Coffee - Yirgacheffe Introduction

"Yirgacheffe enters the mouth, and a hundred flowers bloom" - a pleasant sensation where flowers stimulate the taste buds and olfactory cells in the nasal cavity. Beyond its floral aroma, the delicate body feels like silk massaging in the mouth, creating a wonderful tactile sensation.

As a calling card of Ethiopian coffee, Yirgacheffe is beloved by many seasoned coffee enthusiasts. Although Yirgacheffe coffee beans may be small in size, they are gentle, elegant, sweet, and charming.

Yirgacheffe coffee refers to coffee produced in Yirgacheffe, Ethiopia. Yirgacheffe is the name of a small local town with an altitude of approximately 1700-2100 meters. This area has been wetland since ancient times. The ancient term "yirga" means "settle down," and "cheffe" means "wetland," so "Yirgacheffe" means "let's settle down and make a living in this wetland." Today, Yirgacheffe coffee has become synonymous with Ethiopian specialty coffee.

The mountain villages of Yirgacheffe are shrouded in mist, with spring-like weather year-round. Summer brings gentle breezes that are cool but not hot, rainy but not humid, while winter brings no frost damage. This climate nurtures unique regional flavors of citrus and floral notes. Coffee trees are mostly grown in farmers' backyards or mixed with other crops in farmland, making it typical garden coffee.

As the homeland of coffee, Ethiopia's thousand-year history of cultivation and processing traditions has produced high-quality washed Arabica beans. Light roasting reveals unique lemon fruit aroma, floral notes, and honey-like sweetness, mixed with soft fruit acidity and citrus flavors, creating a fresh and bright taste profile. Without milk or sugar, it enters the mouth like a hundred flowers blooming, as if floral and fruit aromas stimulate the taste buds and nasal olfactory cells to expand.

Classification of Yirgacheffe Coffee

Yirgacheffe coffee is divided into two main categories based on different processing methods of raw coffee beans:

Category A: Washed processing method, with grade standards set by the Specialty Coffee Association of America (SCAA), divided into Gr-1, Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style, with citrus and floral notes integrated into the coffee liquid - an irresistible flavor for everyone;

Category B: Natural processing method for raw coffee beans, graded as Gr-1, Gr-3, Gr-4, Gr-5. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aroma. Opening a bag of freshly roasted G1 natural Yirgacheffe coffee can subvert everyone's original understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

One of the Most Distinctive Coffee Beans in the World: Yirgacheffe

Visual: Although the bean size is small, it has high hardness and appears beautiful and complete.

Roast Level: The most suitable roast level for Yirgacheffe raw beans is medium roast.

Mouthfeel: A smooth yet lively mouthfeel with rich acidity.

Flavor Characteristics: Orange, blueberry, dark chocolate, cider, and unique sakura-like sweetness, as well as soft fruit acidity and citrus flavors.

Knowledge Point: Honey processing method, also known as semi-washed processing method, 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.

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