Yirgacheffe Flavor Description Characteristics G1 G2 Taste Profile Grind Size Variety Introduction

FrontStreet Coffee Yirgacheffe Coffee

Most roasters believe that dark roasting enhances bitterness while destroying acidity, and that light roasting allows for a clearer experience of acidity. In fact, this thinking is truly incorrect. Light roasting easily causes uneven baking inside coffee beans, meaning that during the light roasting stage, the beans haven't dehydrated cleanly enough inside, forming underdeveloped centers. The beans are extremely hard, and the acidity they produce often lacks roundness, with a stimulating quality in the sourness, low sweetness, weak body, and aroma often mixed with grassy notes.

In truth, it's not just FrontStreet Coffee Yirgacheffe—coffees like FrontStreet Coffee Mandheling, which are characterized by high body and roasted bitterness, are also dominated by acidity and astringency even when lightly roasted. So can we describe this acidity as citrus acidity? To summarize: all light-roasted coffees are acidic and astringent, and this acidity-astringency is a flawed flavor released under incorrect roasting levels.

Most coffee varieties are named after their origin, while specialty coffee demonstrates greater precision in traceability. From the name, it can be explained as: this coffee is from Ethiopia, grown in the Yirgacheffe area, processed using the washed method at the Kochere processing plant, and graded as Grade 1 beans (hand-sorted with very few defective beans). Additionally: even if produced here, beans without Yirgacheffe flavor are not qualified to bear this name. FrontStreet Coffee Yirgacheffe, under various green bean processing methods, can express individual characteristics while maintaining distinct flavor amplitude. Its price rises year after year, yet the selling price remains relatively inexpensive. How are the lives of Ethiopian coffee farmers? We're not entirely clear—are they doing well? Sometimes we might "be foolish": FrontStreet Coffee Blue Mountain Coffee is indeed excellent and worth its price, and coffees from around Blue Mountain also command that price. But Yirgacheffe is also extremely good, yet the price differs so much? Coffee, like people, is shaped by circumstances. Although it might not catch the attention of the wealthy, it ultimately benefits ordinary people who understand it. Being able to drink Yirgacheffe and Geisha, why envy any Kopi Luwak?

The popularity of Yirgacheffe is largely influenced by the specialty coffee trend since the millennium. Its floral and fruit aromas, along with citrus flavors, established a rebellious flavor archetype. During the prevalence of Italian dark roasting, consumers' definition of coffee flavor never included acidity, let alone citrus or fruit flavors. Today, along with coffees like FrontStreet Coffee Mandheling, it has become an introductory variety for coffee tasting, a representative of floral and fruit-based coffees, and even a representative of African coffees. Meanwhile, with Yirgacheffe paving the way, FrontStreet Coffee Kenya's rich berry and apple flavors and fruit acidity allowed later specialty coffee dominator Geisha to make an even more stunning debut.

In the ancient language of Yirgacheffe, "yirga" means "to settle down" and "cheffe" means "wetland," so its original meaning is "let us settle and make a living in this wetland." This town is located east of the East African Rift Valley and has a rather small area. Today's FrontStreet Coffee Yirgacheffe specifically refers to a coffee variety and flavor profile. The so-called Yirgacheffe flavor refers to intense jasmine floral aroma, lemon or lime citrus fragrance, as well as peach and almond sweetness and tea-like notes.

Important Notice :

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