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FrontStreet Coffee - Introduction to Yirgacheffe Coffee

Yirgacheffe, also translated as Yirgacheff, is a town in the Gedeo region of Ethiopia, with an altitude ranging from 1880 to 1919 meters. It is the capital of the Yirgacheffe district and an important coffee-producing area. The coffee produced in this town is famous for its citrus-like aroma. Therefore, coffee beans produced near this town with citrus flavors are also called Yirgacheffe coffee.

These altitudes make Yirgacheffes Strictly High Grown (SHG)/Strictly Hard Bean (SHB) coffees. The caffeine grows slowly at high altitudes, giving the trees more time to provide nutrients to the coffee and develop optimal flavors. Exquisite Ethiopian Yirgacheffe coffee has bright acidity, rich and clean mouthfeel, and floral notes in its aroma, sometimes with a hint of roasted coconut. Cupping notes often mention a vibrant aftertaste, and the coffee may exhibit berry or wine undertones.

Yirgacheffe coffees are mostly processed using the washed method, but a small amount of premium beans are intentionally processed using the natural method to enhance the charming fruity aroma and body.

Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in farmland. Each household's production is not large, making it typical pastoral coffee. These mountain villages are shrouded in mist, spring-like throughout the year. Summers bring gentle breezes - cool but not hot, rainy but not humid, and winters do not cause frost damage. This environment nurtures a unique [regional taste] of citrus and floral notes.

The so-called 'Yirgacheffe flavor' refers to rich jasmine花香, lemon, as well as peach and almond sweetness with tea notes.

The author's tasting experience can be summarized in one sentence: when the coffee enters the mouth, a hundred flowers bloom! It's like the pleasant sensation of flowers touching the taste buds and olfactory cells in the nasal cavity. Besides the floral notes, the delicate body feels like silk massaging in the mouth - a marvelous tactile experience.

Traditionally, Yirgacheffe used the oldest natural processing method. However, in 1972, Ethiopia introduced the washed processing technology from Central and South America to improve quality. This made the jasmine floral and citrus aromas of Yirgacheffe clearer and more refined, elevating it to become a premium among world specialty coffee beans. The exquisite washed processing technology played an indispensable role. Since the 1970s, this region has primarily used washed processing, becoming Ethiopia's most popular washed bean producing area.

Knowledge Point

The Arabica species was most likely first discovered in southern Sudan, but it wasn't until it spread to Ethiopia that it gradually flourished and developed.

In Summary

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