Ethiopian Coffee Yirgacheffe Coffee Characteristics What Type of Bean is Yirgacheffe Coffee

FrontStreet Coffee - Introduction to Ethiopian Coffee

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Brazil, Mexico, and Indonesia are the largest international coffee-producing countries. However, nothing compares to a perfect cup of Ethiopian coffee. Ethiopia's Yirgacheffe coffee is one of the most popular coffees in the world. With a soft body and delightful aroma, it's an ideal beverage choice.

History recognizes Ethiopia as the birthplace of coffee around 850 AD, the origin of Arabica. A young goatherd named Kaldi discovered that after chewing coffee beans, his flock's vitality and energy increased. Kaldi tried the coffee beans himself, noticed this effect, and the world's fascination with coffee began. Yirgacheffe, located within Sidama, is a small bean-thriving region in southern Ethiopia. Thanks to lush vegetation, healthy soil, and high-altitude plants, these grow naturally. Ethiopia provides a warm, tropical climate with moderate wet and dry seasons.

Yirgacheffe beans are bright and beautiful. They are ideal for both cold and hot brewing. The beans carry a subtle floral fragrance when lightly or medium-roasted. It produces a rich coffee with a mild body.

Wet processing began in Ethiopia in the 1970s. Ethiopia's Yirgacheffe was the birthplace of the first wet processing plant. Wet processing doesn't require immediate picking and drying but needs thorough washing. After coffee beans are picked, they are immediately immersed in huge water tanks. After cleaning, the beans are placed on rotating beds for 48 to 72 hours. This allows the entire bean to dry evenly. Wet processing removes the traditional fermented Yirgacheffe flavor and creates beans with subtle citrus and floral notes. Wet processing is a modern method that produces more consistent flavors.

In short: Everything is just for sharing and spreading