Ethiopia Yirgacheffe Berry Garden Boyefi Berry Garden Flavor Characteristics

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FrontStreet Coffee - Yirgacheffe Boyefi Natural G1

Ethiopia Yirgacheffe Natural Boyefi G1

Natural Yirgacheffe Boyefi Berry Garden

Country: Ethiopia

Region: Kochere, Boyefi Village

Processing Method: Natural

Variety: Local Heirloom

Altitude: 1,900 - 2,000 meters

Roast Level: Medium-Light

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

01 | Region 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 water vapor to this area.

Many enthusiasts cannot distinguish between the Yirgacheffe and Sidamo regions, both belonging to Ethiopia. Simply put, Sidamo is a province, and Yirgacheffe is a town within Sidamo province. Sidamo has an altitude of 2,100 meters, while the Yirgacheffe region is higher, with the highest altitude exceeding 2,600 meters, significantly higher than Sidamo. Yirgacheffe is known for its unique jasmine aroma, bright and lively citrus acidity and black tea texture, while Sidamo offers full berry and tropical fruit flavors. Coffee Region | 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 located in the "Southern Nations, Nationalities, and Peoples' Region" of southwestern Ethiopia.

Yirgacheffe & its surrounding areas [except Shakiso] are all referred to as the "Yirgacheffe region." The area enclosed in the red box is the Sidamo region.

With Yirgacheffe as the center, from Wenago in the north to Gedeb in the south, they broadly belong to the "Yirgacheffe region."

Regions Closest to Yirgacheffe Town:

Yirgacheffe Misty Valley: Since the Yirgacheffe region introduced washing techniques in the late 20th century, the washing process greatly reduced defective beans, making coffee beans from this region popular among coffee enthusiasts worldwide. Local coffee merchant Abdullash Bagersh, missing the flavor of traditional natural processed beans, improved the natural processing method to enhance flavor and reduce defect rates, launching three extremely famous Yirgacheffe natural processed beans: "Idido Misty Valley," "Beloya," and "Aricha."

Yirgacheffe Aricha: Formerly known as Idido, it's a well-known coffee processing plant near Yirgacheffe town.

Misty Valley (red coordinates) | The region closest to Yirgacheffe (formerly: Idido / now: Aricha Coffee Processing Plant)

Commonly Seen in Domestic Markets, Belonging to Yirgacheffe Region...

- Misty Valley Yirgacheffe

- Aricha Yirgacheffe

- Wenago Yirgacheffe

- Dormorso Yirgacheffe

- Konga Yirgacheffe

- Kochere Yirgacheffe

- Chelelektu Yirgacheffe

- Gutiti Yirgacheffe

Boyefi Berry Garden

Yirgacheffe Kochere Town Boyefi Village Lot1 Natural G1 - Ethiopia Yirgacheffe Kochere Boyefi Lot1 Natural G1 comes from Fere and Bota/Yefirafire in Ethiopia. Fere means berry, while Bota/Yefirafire means garden/orchard, so it literally means Berry Garden!

02 | Processing Method

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

As everyone knows, Kochere mostly produces fine washed coffees. Every coffee from this processing plant can be considered high-quality fine processed coffee, exhibiting characteristics superior to other coffees. Regardless of the processing method used, coffee beans from here can be considered the best in the Yirgacheffe region.

This batch, Lot 1 Natural, uses Ethiopia's traditional refined natural drying processing method. After the processing plant selects usable coffee cherries, the complete coffee cherries with pulp and skin intact are placed on raised beds for natural drying. It is this high-intensity labor-intensive raised bed drying method that isolates contact with the ground, preventing earthy off-flavors during the natural drying process, creating exceptionally clean fruit flavors. After more than two weeks of natural drying, the dark brown coffee cherries are professionally stored, waiting for the entire flavor to mature. Before shipment, the processing plant removes the coffee beans from the coffee cherries, resulting in an impressive sweetness.

About Yirgacheffe Grading

Graded by green bean rating levels: - Q1 is the highest grade, followed by Q2

- Commonly seen in domestic markets are only G1-G4 classifications → Regardless of washed or natural processed beans, choosing G1 should yield fewer defects and delicious coffee beans.

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

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

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

Yirgacheffe coffee varieties are local heirlooms, small grain varieties, with a relatively round appearance. The beans are very small, mostly between 14-15 screen size.

Important Notice :

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