What are the characteristics of Yirgacheffe coffee? Introduction to Yirgacheffe coffee flavor description

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FrontStreet Coffee - Yirgacheffe Coffee Introduction

The Yirgacheffe producing area is located in the Gedeo district of Sidamo Province.

Today, Ethiopia is an important coffee-producing country, with approximately 12 million people engaged in coffee production. It is the main exporter of Arabica coffee beans in Africa. The high-quality coffee here is exceptionally excellent and worth seeking. In Ethiopia, you can find various coffee cultivation methods: from large areas of wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations, everything is available. About 50% of coffee is grown at altitudes above 1500 meters.

Among Ethiopian coffee beans, the rarest on the market are Yirgacheffe coffee beans. These coffee beans are exported to Japan and Europe but are rarely seen in the United States. This is because Dallmeyer, a German coffee roasting company owned by Nestlé, has established close ties with Yirgacheffe coffee growers, thereby obtaining the largest single supply of this coffee bean.

Ethiopia's Yirgacheffe coffee, though petite in form, is gentle, elegant, sweet, and charming. As the birthplace of coffee, Ethiopia's thousand-year planting history and processing traditions have created high-quality washed Arabica beans. Light roasting reveals unique lemon, floral, and honey-like sweet aromas, with soft fruit acidity and citrus flavors, creating a fresh and bright taste. Without milk or sugar, let the rich texture and unique soft floral notes brush across your taste buds, leaving an endless aftertaste...

Yirgacheffe is a representative of East African specialty coffee, featuring special and unusual citrus fruit and floral aromas, making Yirgacheffe one of the most distinctive coffees in the world. It is relatively rare and expensive, produced in the highland region at 4000 feet altitude in Ethiopia's Sidamo Province, in a relatively high and narrow area. Yirgacheffe achieves a high quality that general Mocha coffee cannot reach.

Yirgacheffe's processing method is mostly the washed processing method; fermented in washing tanks for about 72 hours to remove the parchment, then dried directly outside the plant. Its green beans, after manual selection and quality inspection by the Ethiopian Coffee and Cocoa Authority, are traded and exported through bidding. Its annual production is about 225,000 bags (60kg per bag), previously mainly sold to Northern Europe (mainly Germany) and Japan, but recently has also gradually attracted attention from North America.

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