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Where is Yirgacheffe Coffee From and Which Yirgacheffe Coffee Brand is Best

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional Coffee Knowledge Exchange For more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style ) FrontStreet Coffee - Yirgacheffe Coffee Introduction The editor recently enjoys enthusiastically sharing coffee knowledge with friends around them during this process these questions are frequently asked. Of course the editor who is well-versed in coffee knowledge will not be stumped by these questions. As someone who enjoys enthusiastically

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee - Yirgacheffe Coffee Introduction

Recently, I've enjoyed enthusiastically sharing coffee knowledge with friends around me. In this process, I'm frequently asked several questions. Of course, as someone well-versed in coffee knowledge, I'm not stumped by these questions.

As a coffee enthusiast who loves to passionately share coffee knowledge, I feel it's necessary to explain coffee concepts to everyone. Let's begin, starting today with coffee origins. Ahem, pay attention! Listen carefully.

I believe many people, like me, entered the world of specialty coffee through that first cup of Yirgacheffe, only then discovering that coffee isn't just bitter—it also has floral notes, lemon acidity, citrus, and jasmine. Yirgacheffe refers to coffee produced in the Yirgacheffe region of Ethiopia. Yirgacheffe is the name of a small local town with an altitude of approximately 1700-2100 meters. Today, Yirgacheffe has become synonymous with Ethiopian specialty coffee.

Yirgacheffe coffees are typically washed-processed, but a small amount of exceptional beans are intentionally natural-processed to enhance their charming fruit aromas and body. Coffee trees are mostly grown in farmers' own backyards or intercropped with other crops on their farmland. Each household's production is limited, making this typical garden coffee. These mountain villages are shrouded in mist, spring-like year-round. Summers bring gentle breezes—cool but not hot, rainy but not humid—while winters avoid frost damage, cultivating a unique [regional flavor] of citrus and floral notes.

The flavor profile of 'Yirgacheffe' features intense jasmine fragrance, lemon, as well as peach and almond sweetness with tea-like notes.

Natural-processed Yirgacheffe follows strict standards for harvesting red cherries (the fruit of coffee trees). Before sun-drying the coffee cherries, unripe green cherries or defective ones are manually removed. During the drying process, damaged or moldy cherries are eliminated again. After two weeks, the fruit's sugars and essences fully penetrate the coffee beans as moisture content drops to 12%. The hardened fruit pulp, mucilage layer, and parchment are then removed together with a hulling machine. The extracted coffee beans undergo density and color testing. After eliminating defective beans, workers manually remove any remaining flawed beans that escaped earlier screening. This layered screening process creates the clean, refined quality of natural-processed Yirgacheffe beans with their intense, charming fruit aroma.

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