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Globally, not all regions are suitable for coffee cultivation. Coffee trees thrive in tropical or subtropical regions, requiring humid and warm climates, abundant sunlight, and appropriate rainfall. The equatorial zone between the Tropics of Cancer and Capricorn is particularly ideal for coffee growth, thus earning the name "coffee belt."

Africa, with three-quarters of its area located between the Tropics, enjoys an average annual climate above 20°C. Generally warm and hot, it's known as the "tropical continent." Additionally, the African continent boasts rich natural resources, vast lands primarily composed of plateaus with an average altitude of 750 meters, and features numerous volcanoes, rivers, and lakes. Consequently, Africa's agriculture is well-developed, with many countries renowned for coffee exports, including Ethiopia—the largest Arabica producer in Africa and widely recognized as the birthplace of coffee, enjoying significant recognition in the global market.

Ethiopia, located in East Africa, is predominantly characterized by mountainous plateaus, mainly part of the Ethiopian Highlands, and is traversed throughout by the East African Rift Valley. Along both sides of the rift valley lie numerous mountains, volcanoes, and rivers, with an average altitude of nearly 3,000 meters. Thanks to this high altitude, despite being located in the tropics, the climate is comfortable and pleasant, with an average annual temperature of 16°C. There's a significant temperature difference between day and night, and the year is roughly divided into dry and rainy seasons. With multiple volcanoes, abundant water resources, and high altitudes, it's exceptionally suitable for coffee cultivation and growth.

Currently, Ethiopia is divided into 12 states and 2 autonomous administrative regions, further divided into 10 coffee-producing areas, many of which are globally renowned coffee regions such as Sidamo, Jima, Harrar, Kaffa, Guji, and Yirgacheffe. Among these, Guji and Yirgacheffe were originally part of the Sidamo region but became independent coffee-producing areas due to their unique flavors.

Yirgacheffe is a small town belonging to the Southern Nations, Nationalities, and Peoples' Region. The Yirgacheffe coffee-producing area, besides Yirgacheffe town, also includes sub-regions such as Wenago town, about 26 kilometers north of Yirgacheffe town, and Kochere and Gedeb towns to the south. The region features rugged and complex terrain, with Lake Abaya to the west, providing abundant water resources, a humid and mild climate, and plentiful rainfall. Coffee cultivation altitude ranges from 1,750 to 2,200 meters, with fertile land and ample sunlight, making this area exceptionally suitable for coffee cultivation.

Among FrontStreet Coffee's staple bean series, Ethiopian Yirgacheffe coffee beans from this renowned region are included. Selected from Heirloom varieties and processed using the washed method, they reveal floral notes with citrus and berry flavors after brewing, featuring lemon-like acidity and a refreshing taste.

Ethiopia: The Birthplace of Coffee

As the widely recognized birthplace of coffee, coffee was first discovered in the southwestern Kaffa Zone, where countless wild Arabica coffee mother trees still grow today.

FrontStreet Coffee's historical research reveals that the name "Kaffa" originates from an ancient kingdom in the region—the Kingdom of Kaffa. Some areas now write it as "Kafa" or "Kefa." The Kingdom of Kaffa was annexed by the Ethiopian Empire in the late 19th century and has since become part of Ethiopia.

Administratively, the Kaffa Zone belongs to the South West Ethiopia Peoples' Region (which was originally part of the Southern Nations, Nationalities, and Peoples' Region but became independent through a referendum in 2021), located in the northern part of this state. The Kaffa Zone is primarily a humid and temperate rainforest region, most famous for the Kafa Biosphere Reserve.

The southern part of the Kafa Biosphere Reserve is surrounded by the Bonga National Forest Priority Area, extending east to Adiyo Woreda, with the northern part surrounded by the Gewata-Yeba (Boginda) National Forest Priority Area near the Gojeb River, while the west features the Gesha National Forest Priority Area.

Kaffa Biosphere Reserve: Wild Arabica's Genetic Haven

The Kafa Biosphere Reserve covers approximately 760,144 hectares, containing over 50% of Ethiopia's mountainous forest area and boasting about 5,000 coffee varieties. It serves as the origin and genetic diversity center for wild Arabica coffee. Currently, about 30 coffee production cooperatives have been established around the Kaffa Reserve, harvesting coffee berries from the forest during maturity for processing and sale.

Unlike our impression of farmers planting coffee trees in their backyards, the Kaffa cloud forest is most representative of producing wild coffee, where coffee trees all grow in shaded environments at altitudes of 1,400-2,100 meters. Favorable factors such as original ecology, microclimate, red soil, and abundant rainfall provide an excellent growing environment for coffee trees.

On FrontStreet Coffee's bean menu, there's a coffee from Ethiopia's Kaffa Forest—FrontStreet Coffee's washed Kaffa Forest coffee beans, processed with medium-light roast. After grinding, they reveal distinct white floral notes, with bright lemon acidity upon tasting, featuring sweet orange and bergamot flavors. The aftertaste carries subtle melon and nutty aromas, with a texture reminiscent of green tea.

FrontStreet Coffee's Ethiopian Kaffa Forest Coffee

FrontStreet Coffee: FrontStreet Coffee Ethiopia · Kaffa Forest Coffee Beans

Country: Ethiopia | Region: Kaffa Primeval Forest | Altitude: 1800m | Variety: Heirloom | Processing: Washed Method | Grade: G1

Flavor: Bergamot, white floral notes, orange, apricot

Here, FrontStreet Coffee must emphasize a special point: since Kaffa Forest is the main setting of the well-known Geisha origin story, the name "Geisha" variety comes from the Geisha Mountain area here. Some merchants directly name this bean "Geisha" and market it as "Kaffa Forest Geisha." However, it's completely different from the Geisha variety as we know it.

Understanding Geisha vs. Kaffa Forest

Typically, the "Geisha" that baristas refer to is a coffee variety from the Panama region, once recorded as "T2772." Its most prominent characteristic is large, slender beans that are pointed at both ends and full in the middle. After roasting, they curve inward, always reminding FrontStreet Coffee of "sausage buns." The reason Panama's Geisha has won the affection of countless people is that, unlike the traditional strong coffee flavors in our impression, it's more like a cup of fresh flower and fruit tea, always carrying rich aromas and complex fruit flavors, evoking a series of unusual scents. At different temperatures, one can experience delicate textures and sweet and sour fruit flavors filling the entire mouth.

Compared to the Geisha variety, FrontStreet Coffee's Kaffa Forest selection emphasizes its origin more, so in terms of variety, FrontStreet Coffee marks it as Ethiopia's common Heirloom. To taste the flavor of this "wild coffee," FrontStreet Coffee adopted a medium-light roast to highlight its distinct floral notes and fruit essence.

Brewing Method: V60 Pour Over

To improve coffee extraction rate, avoid over-extraction, and highlight the sweet and sour layers of fruit flavors, FrontStreet Coffee's baristas typically use the V60 dripper in their daily brewing. The V60 dripper features flow ribs connecting the top and bottom and a large circular hole at the center, accelerating water flow downward. The spiral-shaped exhaust groove design extends the water flow path, increasing contact time between coffee grounds and hot water. Each water stream converges along the grooves toward the filter cup's center point, concentrating pressure on the coffee grounds and resulting in more layered extracted coffee.

Dripper: V60

Water Temperature: 91-92°C

Coffee Amount: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar size (80% passing through #20 sieve)

Three-Stage Extraction Process

Three-stage extraction: First stage uses 30g of water for 30-second bloom,注入均匀绕圈形成一个鼓包. Second stage injects 95g of hot water. When the coffee bed drops to half, begin the third stage injection of 100g until all coffee drips through. Note to start pouring from the center point, using gentle water flow in circular motions throughout to avoid uneven extraction. Finally, after the coffee liquid finishes dripping, gently shake to mix before tasting the flavors starting from high temperature.

Coffee brewed with this method yields FrontStreet Coffee's washed Kaffa with an exceptionally refreshing taste. The first sip reveals mouthwatering sweetness and acidity reminiscent of yellow peach, sweet orange, and grapefruit, with overall notes leaning toward yellow drupe fruits. Due to the stirring motion, the coffee not only offers rich fruit acidity but also carries a clear, moist sweetness, much like drinking a refreshing, sweet fruit juice.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473