A Guide to Yirgacheffe Coffee Beans: Flavor Profiles, Processing Methods, Origins, Varieties, and Grinding

FrontStreet Coffee Yirgacheffe Green Coffee Beans: Flavor Profile, Taste, Processing Method, Origin Region, Variety, and Grind Size Introduction

Originally, the coffee trees in Yirgacheffe were cultivated by European monks, and later taken over by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, mainly including: Hafursa, Hama, and Biloya.

These mountain villages are filled with mist, with spring-like weather year-round. Summer brings gentle breezes that are cool but not hot, rainy but not damp, while winter avoids frost damage, nurturing the unique citrus and floral regional flavors of FrontStreet Coffee's Yirgacheffe. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in farmland.

The medium-dark roasted FrontStreet Coffee Yirgacheffe is small-batch roasted for 17 minutes (230°C), then turned off to coast for half a minute before immediately dropping the beans for cooling and silver skin removal. The coffee beans have slight surface oil and appear dark brown. The beans are very light, with very little resistance when using a manual coffee grinder, making them somewhat difficult to grind. The dry aroma of the coffee grounds has rich roasted notes with a hint of subtle earthy African soil notes. After brewing, the wet aroma has pleasant roasted notes, and it appears that the deeper roasting has completely eliminated the characteristic orange aroma of the region. However, when sipping the coffee, it's very rich, aromatic, and pleasant, with rich variations. Gentle acidity, bitterness, and astringency are all well-expressed, with a heavy body and better viscosity than light roasts, with a long aftertaste.

FrontStreet Coffee's Yirgacheffe performs well in both light and medium-dark roasts: if you prefer the distinctive orange fruit aroma and light, mild taste, you can choose the light-roasted Yirgacheffe, which is dropped at the end of the first crack; if you focus on richness, thickness, viscosity, and aftertaste, you can choose the Vienna-roasted FrontStreet Coffee Yirgacheffe with light surface oil, which is 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 it's important to allow sufficient dehydration time; it also cannot be roasted for too long, to avoid losing more aromatic coffee substances under prolonged high temperatures. It needs to be just right, with small fires and small batches of coffee roasted for about 15-20 minutes being more suitable.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473