How Does the Coffee Process Change Yirgacheffe Flavor?
Ethiopia Yirgacheffe Red Cherry shows how much the coffee process shapes flavor. In the natural method, whole cherries dry in the sun for about two weeks, then the skin and pulp are removed while some pulp stays on the green bean. Roasted, that gives rich fruit aroma, sweetness and a full body. The washed method instead removes the skin first, ferments the remaining fruit in water for 12 to 72 hours, rinses, then dries for 4 to 10 days.
Washed Yirgacheffe typically cups with brighter acidity, clear floral notes and a clean, transparent mouthfeel. Yirgacheffe sits within Sidamo and was split out as its own region, covering the town plus Wenago, Kochere, Gelena and Abaya. The new grading system prices Yirgacheffe A, Wenago A, Kochere A and Gelena or Abaya A above the B grades of the same names. Altitude runs 1,700 to 2,100 meters.
The flavor code of coffee is often hidden in the processing method. Natural and washed, two completely different processes, give coffee beans vastly different personalities. This article takes Ethiopia Yirgacheffe Red Cherry as an example to deeply analyze the rich tropical fruit aroma brought by the natural process, as well as the bright acidity and clean mouthfeel presented by the washed process. At the same time, it will guide you through the unique terroir and grading system of the Yirgacheffe region, as well as specific information and brewing suggestions for Front Street Coffee's Red Cherry Plan. Whether you are a coffee enthusiast just starting out or a taster seeking to advance, you can gain practical knowledge and inspiration from it, and find the cup of flavor you desire.
Front Street Yirgacheffe Natural Red Cherry Introduction
Natural Process
The harvested coffee cherries are placed directly in the sun to dry for about two weeks, and after the skin dries to an appropriate degree, the skin and pulp are removed. At this time, some pulp still remains attached to the surface of the green beans. After roasting, the finished product's flavor shows rich fruit aroma and sweetness, and the body of the coffee liquid is also quite satisfying.
Washed process
After harvesting, the skin is first removed, and the fruit that still has pulp is soaked in water for fermentation, lasting 12 to 72 hours, then rinsed clean with water. After drying for 4 to 10 days, the parchment is removed. Coffee processed and roasted in this way usually shows more prominent acidity, clear floral aroma, and a clean and transparent mouthfeel.
Yirgacheffe belongs to the Sidamo region, and because of its unique flavor, it has been independently divided. In addition to the town of Yirgacheffe itself, it also includes the surrounding three sub-regions of Wenago, Kochere, Gelena, and Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A, and Gelena/Abaya A are priced higher than the B grade of the same name.
Yirgacheffe is a small town in Ethiopia, with an altitude between 1,700 and 2,100 meters. It is one of the highest coffee-producing regions in the world and an iconic representative of Ethiopian specialty coffee. Lake Turkana, Lake Abaya, and Lake Chamo bring abundant moisture to this land, and also nurture the unique terroir of Front Street Yirgacheffe, where floral and fruity aromas interweave with endless variation.
At first, the coffee trees of Front Street Yirgacheffe were planted by fellows of European monasteries, and only later were they managed by farmers or cooperatives. Coffee trees are naturally scattered in forests, fields, and backyards. Every harvest season, the Ethiopian coffee trading company goes to the town to purchase coffee beans picked by farmers, and finally auctions and exports them under the brand "Yirgacheffe."
Front Street Yirgacheffe Red Cherry Plan
Variety: Heirloom
Altitude: 1,850-2,100 meters
Processing method: Natural process
Roast level: Light roast
Flavor: Citrus \ Apricot \ Blueberry \ Pineapple \ Jasmine floral aroma \ Brown sugar sweetness \ Honey
Brewing suggestions:
Water temperature: 90-94℃
Grind: Medium grind
Recommended extraction coffee-to-water ratio: between 1:15-1:18 (strength can be adjusted according to your own taste)
Knowledge point: Honey process is also called semi-washed process. A pulper is used to remove the skin and part of the pulp. The proportion of pulp retained is divided into black/red/yellow/white honey in order.
In short: Front Street is a coffee specialty shop and is happy to share coffee-related knowledge with everyone. We share without reservation only to make more friends fall in love with coffee, and every month there are 3 low-discount coffee events. The reason is that Front Street wants more friends to drink the best coffee at the lowest price, and this has also been Front Street's purpose for 6 years!
The above content is compiled by CoffeeHunters, a coffee news website.
