Ethiopia Yirgacheffe Berry Orchard Boyefi G1 Flavor Characteristics

FrontStreet Coffee - Yirgacheffe Boyefi Natural G1

Ethiopia Yirgacheffe Natural Boyefi G1

Yirgacheffe Boyefi Berry Orchard

Country: Ethiopia

Region: Kochere, Bolje Village

Processing Method: Natural

Variety: Local Heirloom

Altitude: 1,900 - 2,000 meters

Roast Level: Medium-Light

Flavor Notes: Dried peach, sweet citrus notes with orange fruits, cocoa, rich acidity, full aroma, smooth and delicate

01 | Regional Introduction

Unique Geographical Environment

Yirgacheffe is a small town in Ethiopia with an altitude of 1,700-2,100 meters, making it one of the highest altitude coffee-growing regions in the world and synonymous with Ethiopian specialty coffee. Lake Turkana, Lake Abaya, and Lake Chamo bring abundant moisture to this region.

Many enthusiasts cannot distinguish between the Yirgacheffe and Sidamo regions, both belonging to Ethiopia. Simply put, Sidamo is a province, while Yirgacheffe is a town within the Sidamo province. Sidamo has an altitude of 2,100 meters, while the Yirgacheffe region is even higher, with maximum altitudes exceeding 2,600 meters. Yirgacheffe is characterized by its unique jasmine fragrance, bright and lively citrus acidity, and black tea texture, distinguishing it from Sidamo's full berry and tropical fruit flavors. Coffee Regions | The Difference Between Yirgacheffe and Sidamo.

Ethiopia is located on the eastern side of the African continent. The "Gedeo zone" to which Yirgacheffe belongs is situated in Ethiopia's southwestern "Southern Nations, Nationalities, and Peoples' Region."

Yirgacheffe and the surrounding coffee-producing areas [except Shakisso (Shakiso)] are collectively known as the "Yirgacheffe region." The area enclosed in the red box represents the Sidamo region.

With Yirgacheffe as the center, from Wenago in the north to Gedeb in the south, all are broadly considered part of the "Yirgacheffe region."

Regions closest to Yirgacheffe town:

Yirgacheffe Misty Valley: Since the introduction of washed processing methods to the Yirgacheffe region in the late 20th century, the reduction of defective beans thanks to washed processing has made this region's coffee beans popular among coffee enthusiasts worldwide. Local coffee merchant Abdullash Bagersh, missing the traditional natural-processed bean flavors, improved the natural processing method to enhance flavors and reduce defect ratios, introducing three extremely famous Yirgacheffe natural-processed beans: Idido Misty Valley, Beloya, and Aricha.

Yirgacheffe Aricha: Formerly known as Idido, it is a well-known coffee processing station near Yirgacheffe town.

Misty Valley (red coordinates) | Closest region to Yirgacheffe (formerly: Idido / now: Aricha Coffee Processing Station)

Commonly found in China, belonging to the Yirgacheffe region...

• Misty Valley Yirgacheffe
• Aricha Yirgacheffe
• Wenago Yirgacheffe
• Dormorso Yirgacheffe
• Konga Yirgacheffe
• Kochere Yirgacheffe
• Chelelektu Yirgacheffe
• Gutiti Yirgacheffe

Boyefi Berry Orchard

Yirgacheffe, Kochere town, Bolje Village, Lot 1 Natural G1 - Ethiopia Yirgacheffe Kochere Bolje Lot 1 Natural G1 Boyefi comes from Fere and Bota/Yefirafire in Ethiopia. Fere means berry, while Bota/Yefirafire means garden/orchard, so the name translates to Berry Orchard!

02 | Processing Method

This natural-processed coffee features slightly larger beans with slightly lower density and moisture content.

As everyone knows, Kochere primarily produces refined washed coffee. Every coffee from this processing station can be considered high-quality refined processed coffee, with characteristics superior to other coffees regardless of processing method. The coffee beans from this area are considered the best in the Yirgacheffe region.

This batch, Lot 1 Natural, uses traditional Ethiopian refined natural drying processing methods. After the processing station selects usable coffee cherries, the whole coffee cherries with complete pulp and skin are placed on raised beds for natural drying. It is precisely this high-intensity labor method of raised-bed drying that isolates contact with the ground, preventing earthy off-flavors during the drying process and creating exceptionally clean fruit flavors. After more than two weeks of natural drying, the dark brown coffee cherries are professionally stored, waiting for full flavor development. Before shipment, the processing station removes the coffee beans from the coffee cherries, making the sweetness可想而知 (imagineable).

Yirgacheffe Grading

Grading by green bean quality scores: Q1 is the highest grade, followed by Q2

• Commonly found in China are only G1-G4 classifications → For both washed and natural beans, choosing G1 should result in lower defect rates and more delicious coffee beans.

The quality grade of the beans themselves has further classification methods by ECX. Not the familiar "Yirgacheffe G1" or "Yirgacheffe G2" you're familiar with. Freshly harvested coffee beans must first undergo primary grading, and only coffee beans receiving G1-G3 ratings are further classified into Q1 and Q2 grades using SCAA cupping quality assessment.

Q1 Highest Grade: Coffee beans receiving G1 or G2 in primary grading with scores above 80 points + specialty grade scoring above 85 points. The highest grade coffee beans.

Q2 Highest Grade: Coffee beans receiving G1 or G2 in primary grading + specialty grade scoring between 80-84.75 points. Second-highest grade coffee beans.

Yirgacheffe's local varieties are heirloom, small-grain varieties, with relatively rounded appearance, very small bean bodies, mostly between 14-15 screen size.

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