Which Brand of Coffee Beans is Best - Yirgacheffe Idido Station Red Cherry Project Anaerobic Washed

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FrontStreet Coffee - Ethiopia Yirgacheffe Idido Processing Station Red Cherry Project Anaerobic Washed Introduction

These batches of coffee come from DWD Company, a long-term partner at origin in Ethiopia, and were processed at stations in the Sidamo region: Shantawene, Idido, and Garse.

This is the first time anaerobic processing has been added, with different natural processing methods trialed at the Shantawene station. Compared with DWD's Idido and Garse stations in the Yirgacheffe region, Shantawene has a drier climate and lower average temperatures. Even when applying the same washed, natural, or anaerobic methods, the specific control details differ - the same fermentation, for instance, requires more time at Shantawene.

DWD Company operates 17 processing plants in the Sidamo region, the most of any company there. Visits to the production area revealed that conditions shift from year to year. Compared with the excessive rainfall of the 2017/2018 season, the 2018/2019 season was drier, ended earlier, and had a more concentrated ripening period. As in previous years, this season's raw material was still sourced from three of DWD's 17 stations - Yirgacheffe Idido, Yirgacheffe Garse, and Sidamo Shantawene - using only fully ripe red cherries to guarantee the coffee's inherent sweetness.

Ethiopia Yirgacheffe Idido 1st Washed Anaerobic Red Cherry Coffee

Ethiopia Yirgacheffe Idido Processing Station Red Cherry Project Anaerobic Washed

Region: Yirgacheffe

Variety: Heirloom

Altitude: 1960m

Processing Station: Idido Processing Station

Processing Method: Anaerobic Washed

Flavor Notes: Citrus, Honey, Orange Peel, Black Tea

Knowledge Point: Although coffee beans are called beans, they are actually the seeds of the fruit of the Rubiaceae plant (the coffee tree).

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FrontStreet Coffee Recommendation

Yirgacheffe is a small town in Ethiopia's Sidamo province, sitting at roughly 1,700-2,100 meters, with coffee planted above 1,800 meters - among the highest growing regions in the world. Its instantly recognizable white florals and lemon-citrus acidity have made the name a byword for Ethiopian specialty coffee; in 2010, the Ethiopian Commodity Exchange finally split it off from Sidamo as a designation of its own. For a first taste of the region, FrontStreet Coffee's washed Yirgacheffe daily-drinker beans are the classic choice: white jasmine, bright citrus-lemon acidity, and a tea-like finish at a friendly price.

FrontStreet Coffee's washed Guodingding Cooperative beans come from Guodingding village in the Worka area at Yirgacheffe's southeastern tip. Originally part of the Worka cooperative under the YCFCU union, it was later uncovered by coffee buyers worldwide as a "single-origin" lot as demand for traceability grew. Using the most traditional washed processing, it shows none of the classic bitterness - instead offering fresh, bright citrus and lemon acidity with jasmine fragrance.

And from the same region, FrontStreet Coffee's Red Cherry beans use full-red-cherry natural processing: only perfectly ripe, defect-free cherries are picked, screened once at the mill, then laid on raised drying beds and turned every 2-3 hours during the first days to prevent uneven heating and over-fermentation. After three to five weeks of sun-drying, the outer pulp is scraped off by machine depending on weather and temperature, and the beans are moved to storage. Because the cherries dry with their pulp on, the cup carries classic Yirgacheffe character alongside tropical fruit aromatics: citrus acidity, a berry-like juiciness, honeyed sweetness, and a cream-smooth texture.