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Where is Yirgacheffe from? Characteristics of Natural Process Yirgacheffe Coffee: Intense Sweetness and Rich Body

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) FrontStreet Coffee - Introduction to Natural Process Yirgacheffe Allow me to repeat at the beginning! Around 2010, a trend of drinking specialty coffee emerged in China. Specialty coffee enthusiasts are all fascinated by the floral and fruity aromas of Yirgacheffe, especially the unique red wine fermentation aroma of natural process Yirgacheffe that makes one's mouth linger with pleasure.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Introduction to Yirgacheffe Natural Process

Allow me to begin by repeating this once again!

Around 2010, China began to embrace the trend of specialty coffee. Connoisseurs of specialty coffee are invariably fascinated by the floral and fruity aromas of Yirgacheffe, especially the unique red wine fermentation aroma of natural-processed Yirgacheffe, which leaves a lingering fragrance and an unforgettable aftertaste.

Yirgacheffe comes from Ethiopia, the birthplace of coffee.

Yirgacheffe is a small town situated at an altitude of 1,700-2,100 meters and has become synonymous with Ethiopian specialty coffee. This area has been wetland since ancient times. In the local language, "Yirga" means "settle down," while "Cheffe" means "wetland." The coffee production methods and flavors here are so distinctive that Ethiopian coffee farmers compete to pride themselves on their coffee bearing Yirgacheffe characteristics, making it the most renowned coffee-producing region in Africa.

The coffee from this region can be described as extraordinarily unique. Many washed coffees from Yirgacheffe exhibit explosive aromas, rich citrus and floral notes, with a light and elegant mouthfeel. For many, these coffees taste more like Earl Grey tea and are definitely worth trying. This region also produces natural-processed coffees with unique and delicious flavors.

The natural processing method for coffee cherries involves harvesting fully ripe cherries and immediately placing them on drying beds for sun-drying. To allow the sweetness of the pulp to be absorbed by the beans and enhance sweetness, the natural processing method is particularly suitable for water-scarce regions or very dry environments. Yirgacheffe faces water resource constraints, which is why they use the natural processing method. To prevent over-fermentation or even mold growth, the fruits must be manually turned frequently on the drying beds to ensure air circulation and uniform drying. Once the fruits have completed sun-drying, they are sent to the dry mill to remove the dried pulp. The natural process is actually quite complex and prone to failure during production, but good natural processing can bring more intense sweetness, a fuller body, and more refined acidity.

Flavor Profile

The meticulously natural-processed Yirgacheffe, when prepared using a V60 with a 1:15 coffee-to-water ratio, reveals distinct floral and fruit aromas. Rich and bright citrus acidity is accompanied by caramel sweetness and the richness of chocolate, creating an intense and complex flavor profile.

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