Yirgacheffe Natural Coffee - Flavor Characteristics of Yirgacheffe Natural Process

FrontStreet Coffee - Ethiopia Yirgacheffe Chelelektu Natural

The Federal Democratic Republic of Ethiopia, commonly referred to as "Ethiopia" or "Ete" (click to learn more about Ethiopia-related coffee information), is a country located in northeastern Africa. It borders Djibouti and Somalia to the east, Sudan and South Sudan to the west, Kenya to the south, and Eritrea to the north. Plateaus cover two-thirds of the country's total area, with an average elevation of nearly 3,000 meters, earning it the nickname "Roof of Africa." The capital city is Addis Ababa.

Ethiopia is Africa's largest producer of Arabica coffee. More than two thousand varieties under Arabica have all been derived from Ethiopia's oldest Typica, which was transplanted to Central and South America or Asia and then mutated. Ethiopia is a genetic treasure trove of Arabica, with an estimated at least 2,000 varieties. However, the Ethiopian authorities claim that less than 5% of the Arabica varieties within the country have been deeply studied and confirmed in terms of morphology and habits.

Chelelektu is located in the Kochere producing area of Yirgacheffe, about eighteen kilometers in a straight line southwest of Yirgacheffe town. Starting from Yirgacheffe town and heading south, the elevation continuously rises. Upon reaching a three-way intersection, taking the right path leads toward Chelelektu, while taking the left path southeast will lead to Gedeb and Woka.

The coffee cherries come from approximately 500 local family coffee smallholder members in the vicinity. These smallholder farmers have an average coffee cultivation area of less than 2 hectares, with cultivation altitudes ranging from approximately 1,800 to 2,050 meters. The main coffee varieties are a mix of Typica and Heirloom (local native varieties). Evaluated by the ECX (Ethiopian Commodity Exchange) as the highest G1 grade, they excel in appearance, consistency, freshness, dry aroma, and flavor. They exhibit rich aromatic characteristics with the distinctive terroir of Yirgacheffe, emitting an elegant and charming floral perfume-like fragrance, with floral notes, bright citrus acidity, lemon, berries, and the sweet and sour aroma of honey emerging.

Coffee Details

Origin: Africa · Ethiopia · Yirgacheffe · Kochere

Altitude: 1,800~2,050 meters

Varieties: Heirloom, Ethiopian native varieties

Acidity: Low

Body: Medium

Flavor: Lavender-like aroma, with flavors of strawberry, orange, and caramel

Processing Method: Natural process (Chelelektu places great emphasis on the natural processing method, which is eye-catching in cupping. The thickness of coffee cherries stacked on drying racks is appropriately controlled. Different breathable materials are used as the base of drying racks according to different drying stages, and a large amount of manual labor is employed during the drying process to remove defects and unripe beans. At the same time, movable racks can be adjusted according to sunlight and weather conditions to modify natural drying operations. After 15-21 days of continuous careful attention, charming, uniformly colored dried cherries are born, with high-altitude clear jasmine aroma and rich fruit flavors)

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