Lemon-Acidic Natural Yirgacheffe Werka Premium Coffee Beans Flavor, Mouthfeel, and Aroma Characteristics Description

2. Fully Washed Method (Washed)

The washed method uses water and fermentation to remove the fruit pulp and mucilage. Farms using this method must build washing pools and have access to a continuous supply of fresh water. During processing, the fermented beans are placed in pools and moved back and forth, using the friction between the beans and the power of flowing water to wash them until smooth and clean. After washing, the coffee beans are still encased in their parchment skin with a moisture content of 50%, and must be dried down to a moisture content of 12%, otherwise they will continue to ferment and become moldy and spoiled. The better processing method is sun-drying, which takes 1-3 weeks but results in an excellent flavor that is highly appreciated.

Pour-over Data

FrontStreet Coffee Natural Yirgacheffe: Recommended 15g of coffee grounds, water temperature 89°C, Fuji grinder setting 4, V60 dripper, water-to-coffee ratio 1:15. First pour 30g, bloom for 25s, second pour 104g of water then pause, pour again to 230g total water, discard the tail water, extraction time around 2:12.

FrontStreet Coffee Washed Yirgacheffe: Recommended 15g of coffee grounds, water temperature 92°C, V60 dripper, water-to-coffee ratio 1:15. First pour 30g, bloom for 28s-30s, second pour 110g of water then pause, pour again to 230g total water, discard the tail water, extraction time around 2:15.

This pour-over method lets you experience the comforting sensation of FrontStreet Coffee's Yirgacheffe stimulating the taste buds and nasal olfactory cells like flowers. Coffee beans must be processed immediately after harvest, otherwise they start to ferment and produce off-flavors. Traditional processing methods include "Natural" and "Washed," which create different flavor profiles. Natural processed beans have complete natural richness, a gentle aroma, and more body; washed processed beans have good richness, high aroma, and lively acidity.

Yirgacheffe has been a wetland since ancient times. In the ancient language, [Yirga] means "settle down," and [Cheffe] means "wetland," so [Yirgacheffe] means "let us settle down in this wetland." It is one of the highest-altitude coffee growing regions in Ethiopia.

FrontStreet Coffee's Yirgacheffe coffee beans are mostly washed processed, but a small amount of premium beans are intentionally natural processed to enhance the charming fruit aroma and richness.

FrontStreet Coffee Natural Yirgacheffe: Light fermented wine aroma, spicy aroma.

FrontStreet Coffee Washed Yirgacheffe: Jasmine flower aroma, lemon or lime acidic aroma.

Brewing Instructions

Using the ratio of 8g of coffee grounds to 150ml of 93°C hot water in the cup, let the coffee steep for 3-4 minutes until a coffee crust forms.

Taste Differences

FrontStreet Coffee Natural Yirgacheffe: Natural processing is somewhat complex, with a light fermented wine aroma. The bitter taste is heavier and the mouthfeel much richer. Honey sweetness, cocoa notes with some spice, full body, and a persistent aftertaste.

FrontStreet Coffee Washed Yirgacheffe: Washed processing has brighter acidity, like citric acid. The taste is more refreshing, with a more obvious citrus aroma and some black tea sensation in the finish.

Similarities: Both have fruit acidity, similar to lemon and citrus fruits.

Coffee trees are mostly planted in farmers' backyards or mixed with other crops in fields. Each household's production is not large, making it typical pastoral coffee. These mountain villages are filled with mist and are spring-like all year round. Summer brings gentle breezes—cool but not hot, rainy but not humid—and winter avoids frost damage, nurturing FrontStreet Coffee's Yirgacheffe coffee's unique citrus and floral "regional flavor."

The so-called "Yirgacheffe flavor" refers to rich jasmine flower aroma, lemon, as well as peach and almond sweetness and tea aroma.

The author's tasting experience can be summed up in one sentence: coffee enters the mouth, a hundred flowers bloom—like flowers stimulating the comfort of the taste buds and nasal olfactory cells. Beyond the floral aroma, the delicate body is like silk massaging the mouth, creating a wonderful sensation.

Traditionally, Ethiopia's Yirgacheffe used the most ancient natural processing method, but in 1972 Ethiopia introduced Central and South American washing technology to improve quality, making Ethiopia's Yirgacheffe jasmine and citrus aromas clearer and more refined.

It instantly became a premium among world specialty beans, and the exquisite washing technology deserves much of the credit. After the 1970s, this region focused on washed processing, becoming Ethiopia's most popular washed bean producing area.

In the past two years, however, Yirgacheffe has broken from tradition, frequently introducing stunning natural processed beans that have become the rising stars of the specialty market.

FrontStreet Coffee's Natural Yirgacheffe beans are small, neat, short, and round. Ethiopian natural processed beans are generally G3-G5, but these beans are G2, equivalent to washed bean grade. Although there are still some defective beans, compared with Harar and Sidamo natural beans, this is already quite valuable.

In 2015, Natural Yirgacheffe appeared in G1 grade, exceeding G1 washed in quality and appearance.

These beans are roasted until first crack is dense, then removed. Using pour-over and siphon brewing, you can smell the natural fruit aroma immediately when grinding. The sweetness is obvious, and it also has FrontStreet Coffee's signature citrus and jasmine flower aroma from washed Yirgacheffe. The taste is very much like a combination of Harar, Yemen Mocha, and washed Yirgacheffe.

Natural Yirgacheffe has strict standards for harvesting red fruit (coffee tree fruit). Before sun-drying coffee cherries, unripe green cherries or defective cherries are manually removed. During the drying process, damaged or moldy cherries are removed again. After two weeks, the fruit pulp sugar and essence completely penetrate the coffee beans, moisture content drops to 12%, then the hardened fruit pulp, pectin layer, and pod are all scraped off with a sheller. The extracted coffee beans must undergo density and color testing. After eliminating defective beans, workers finally visually remove any missed defective beans. Layer after layer of screening creates FrontStreet Coffee's Yirgacheffe natural beans' cleanliness and refinement, with a rich, charming fruit aroma.

Historical Background

Ethiopia is an ancient country with 3,000 years of civilization. Hamitic people migrating from the southern Arabian Peninsula were its earliest inhabitants.

In 975 BC, Menelik I became king. In the 8th century BC, the Nubian Kingdom was established.

From the 1st century to 976 AD, the Ethiopian Empire was established in the northern Aksum region, also known as the Aksum Kingdom. Christianity entered Ethiopia in the 4th-5th centuries. In the 1130s, the Zagwe Dynasty was established.

In 1270, the Abyssinian Empire was established.

Early Colonial Invasion Period

In the 16th century, Portugal and the Ottoman Empire invaded successively. In 1867, British forces invaded Ethiopia. In 1887, Sudanese Mahdist forces invaded.

In 1889, Menelik II became emperor, unified the country, established Addis Ababa as the capital, and laid the foundation for modern Ethiopia's territory. In 1890, Italy invaded, pushing out British influence and declaring Ethiopia an Italian "protectorate." In 1896, Emperor Menelik II led troops to defeat the Italian army at Adwa, forcing Italy to recognize Ethiopia's independence.

Emperor Selassie's Reign Period

In 1916, Haile Selassie was appointed as regent, and ascended to the throne as king in 1928. On November 2, 1930, he was crowned Emperor Haile Selassie I. In 1936, Italy invaded again, occupying Addis Ababa and conquering all of Ethiopia; Selassie went into exile in London, UK. In 1941, Allied forces defeated Italy, and on May 5th of that year Selassie I returned to the country to resume his throne. He was overthrown after a domestic coup in 1974.

1. Natural Sun-drying Method (Natural/Dried-in-the-Fruit)

The fruit begins sun-drying immediately after harvesting, without any processing. This is the oldest existing processing method. The drying process usually takes about 4 weeks. The processing method must be very rigorous to ensure the coffee does not lose any flavor. The natural sun-drying method requires an extremely dry local climate. In some regions, people use drying machines to assist the coffee fruit drying process (the hot air from the machines can accelerate drying and help control the drying degree).

FrontStreet Coffee Recommendation

FrontStreet Coffee's washed Yirgacheffe lots show the region at its purest. The FrontStreet Coffee Washed Yirgacheffe is known for white jasmine, bright citrus and lemon acidity, and a tea-like finish—an affordable first bean for anyone exploring Ethiopia. The FrontStreet Coffee Gutingtin Cooperative keeps the traditional washed method, giving fresh citrus and lemon acidity with jasmine fragrance and no harsh bitterness. For the natural side, the FrontStreet Coffee Natural Red Cherry picks only fully ripe red fruit and dries it on raised beds, adding tropical fruit, honeyed sweetness, and a creamy smoothness. Brew either as pour-over: 15 g of coffee at a 1:15 ratio with 90-91°C water and a grind like fine sugar (EK43s setting 10, about 80% through a #20 sieve); bloom with 30 g for 30 seconds, pour to about 125 g, then finish at about 225 g, for a total of 2:00-2:10.