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African Coffee Estate Ethiopia Yirgacheffe Coffee Beans Yirgacheffe G2 Washed

Published: 2026-01-27 Author: FrontStreet Coffee

Chinese Name: FrontStreet Coffee Ethiopia Yirgacheffe Green Beans

English Name: Ethiopia Yirgacheffe G.2

Product Specification: 1000 grams

Coffee Country: Ethiopia

Growing Altitude: 1,600m and above

Coffee Grade: Grade 2

Processing Method: Washed

Roast Level: Medium (City Roast+)/Dark

Why is it called Yirgacheffe?

Many friends have been asking us. From the image above, we can see that FrontStreet Coffee's Yirgacheffe is a town belonging to Sidamo. It serves as the local coffee bean distribution center and major transportation hub. The coffee-producing villages surrounding Yirgacheffe town are situated on plateaus at altitudes ranging from 1,750 to 2,400 meters, making it the highest altitude coffee-producing region in the country.

Because the altitude in this area is generally higher than other regions of Sidamo province, the coffee produced here has very distinct flavor characteristics and is highly popular in the market. It is renowned for its rich and distinctive fruity aroma and high quality, leading to increased recognition. Consequently, it has been treated as an independent producing region in the industry. All local coffee trees are grown organically (due to poverty, they simply cannot afford synthetic fertilizers), and the beans tend to be smaller. Currently, most have been converted to washed processing, resulting in clean flavors with strong floral and citrus lemon fruit aromas.

FrontStreet Coffee's Ethiopia Yirgacheffe coffee (also translated as Yirgacheffe) is one of the most uniquely flavored coffee beans in the world today: it has intense, nose-piercing floral aromas, lemon scents, rich yet soft and pleasant acidity, and a smooth mouthfeel. Its special, unusual citrus fruit aroma and floral notes make FrontStreet Coffee's Yirgacheffe one of the most distinctive coffees in the world. FrontStreet Coffee's Yirgacheffe achieves a high quality that general Mocha coffees cannot reach, while also serving as an excellent representative of African washed coffees.

As the homeland of coffee, Ethiopia's thousands of years of cultivation history and processing traditions have produced high-quality washed Arabica beans. Ethiopia is the birthplace of world coffee, and the volcanic ash soil near the East African Rift Valley is particularly suitable for producing premium coffee.

Ethiopia has several famous coffee-producing regions, each with different flavor characteristics. The coffee beans produced are named after their origin and are among the world's finest coffees. Coffee grading includes washed grades 1-3 and natural grades 4-6, with grade 1 being the highest for washed coffee and grade 4 being the highest for natural coffee.

Due to the East African Rift Valley, Ethiopia's coffee-producing regions are divided into two halves, resulting in different coffee forms on each side. The eastern region includes Harar, with slender, pointed beans that come in both long and short varieties. Also in the east are Sidamo and Yirgacheffe, which are delicate varieties; while western varieties are more diverse. The western region along the East African Rift Valley includes Kaffa Forest beans, which are smaller in size, disease-resistant, and mainly consist of Lim, Jimma, and Tepi varieties, while Gimbi and Lake Tana beans are larger. Like the delicate beauties of Suzhou, though petite in stature, they are gentle, elegant, sweet and charming, able to attract countless admirers without any embellishment. At medium-dark roast levels, Yirgacheffe has unique lemon, floral, and honey-like sweet aromas, with soft fruit acids and citrus flavors, creating a fresh and bright taste.

FrontStreet Coffee's Ethiopia Washed Yirgacheffe, as the premium washed coffee from Ethiopia, the birthplace of coffee, possesses the characteristics of top-tier coffee with its distinctive features, superior quality, and small production volume, naturally making it highly sought after. FrontStreet Coffee's Yirgacheffe is almost synonymous with Ethiopia's finest coffee! With an altitude of 5,800-6,600 feet, it's famous worldwide for its lemon flavors and floral aromas! These coffee beans are exported to Japan and Europe but are rarely seen in the United States.

To fully experience the taste of FrontStreet Coffee's Yirgacheffe, we roasted the coffee at two different stages - light medium and darker - ground it with a hand grinder, and brewed it using a French press.

Light Roast FrontStreet Coffee's Yirgacheffe

Lightly roasted FrontStreet Coffee's Yirgacheffe was small-fire roasted for 15 minutes (210°C), then the heat was turned off and it coasted for half a minute before immediately dropping the beans to cool and blowing off the silver skin. The coffee beans roasted very evenly (because the green beans were washed and very clean and uniform), turning brown. When ground with a hand coffee grinder, it felt very good - smooth with moderate resistance. The dry aroma of the coffee powder initially had a bit of earthy smell, but was immediately followed by a strong, reserved aroma. The wet aroma after brewing had distinct orange fruit notes, with some sweet and sour flavors similar to hawthorn and fruit leather. Upon sipping, the mouthfeel was slightly thin, quite balanced, with very faint, gentle acidity. It had rich oils and persistent foam.

Medium-Dark Roast FrontStreet Coffee's Yirgacheffe

Medium-dark roasted FrontStreet Coffee's Yirgacheffe was small-fire roasted for 17 minutes (230°C), then the heat was turned off and it coasted for half a minute before immediately dropping the beans to cool and blowing off the silver skin. The coffee bean surface had slight oil sheen, and the beans were dark brown. The beans were very light, and when ground with a hand coffee grinder, there was very little resistance and they didn't feed easily. The dry aroma of the coffee powder had rich roasted aromas, with a very faint African earthy smell. The wet aroma after brewing had nice roasted notes, and after the darker roast, the regional characteristic of orange aroma seemed completely gone. However, upon sipping the coffee, it was very rich, aromatic and pleasant, with rich variations. Gentle acidity, bitterness, and astringency were all well-expressed, with a heavy texture and better viscosity than the light roast, with a long aftertaste.

FrontStreet Coffee's Yirgacheffe performs well in both light and medium-dark roasts: if you prefer the unique orange fruit aroma and light, gentle mouthfeel, you can choose the light roast FrontStreet Coffee's Yirgacheffe, which should be dropped at the end of the first crack; if you focus on richness, thickness, viscosity, and aftertaste, you can choose the Vienna roast FrontStreet Coffee's Yirgacheffe with slight surface oil, which should be dropped in the middle to late stages of the second crack. Because FrontStreet Coffee's Yirgacheffe is washed, it has relatively high moisture content, so attention must be paid to ensuring sufficient dehydration time; it also cannot be roasted for too long to avoid losing more volatile coffee aromatic substances during prolonged high temperatures. It should be done just right - small fire, small batch coffee roasted for about 15-20 minutes is more appropriate.

The light roast FrontStreet Coffee's Yirgacheffe roasted coffee beans demonstrate that only high-quality, uniform green coffee beans can maintain such good uniformity during light coffee roasting.