Why Are Yirgacheffe Coffee Bean Varieties So Uneven in Size?

Yirgacheffe beans look uneven in size because most Ethiopian coffee has not been sorted into detailed varieties. Cherries from different plants differ in size to begin with, so mixed sizing is normal rather than a sign of poor green coffee. Much of this material falls under Heirloom, the collective name for long-existing old Arabica types.

Ethiopia is the birthplace of coffee, and roughly 10,000 to 15,000 varieties still have no formal names. Local types split into JARC selections bred for traits such as disease resistance or yield, and regional landraces that grow wild, which is what farmers mainly cultivate. Grading runs through the ECX system, while brewing washed Gedeb coffee with white floral and citrus notes depends on water temperature, grind size, ratio, and pouring.

Why are coffee beans from Ethiopia's Yirgacheffe region so uneven in size? What story lies behind the local native Heirloom varieties? This article, from the perspective of Front Street Coffee, systematically sorts through Ethiopian coffee variety classification, the causes behind Yirgacheffe's signature flavors, and the ECX grading system, and uses Front Street washed Gedeb cooperative coffee beans as an example to explain in detail the four key brewing points—water temperature, grind size, coffee-to-water ratio, and pouring technique—to help you brew a cup of Yirgacheffe with white floral notes and citrusy sweetness.

Friends who often drink Front Street Yirgacheffe coffee may have noticed a phenomenon: no matter which shop the Yirgacheffe or Ethiopian beans are bought from, the beans are always uneven in size, not as uniform as beans from other regions on the market. Some friends once asked Front Street Coffee (FrontStreet Coffee): does this uneven size mean the green beans are of poor quality?

Actually, this is not the case. The reason Ethiopian Yirgacheffe beans look uneven in shape is rooted in the fact that most of the coffee grown locally has not undergone detailed variety classification. Coffee cherries from different varieties differ in size to begin with, so it is not surprising that coffee beans from the Ethiopian region appear mixed in size.

Introduction to Ethiopian Coffee Varieties

Ethiopia's local original varieties are currently collectively called "Heirloom." This word means "precious property passed down from generation to generation," that is, "heirloom." In the coffee context, this term is used broadly to refer to those long-existing old Arabica varieties, usually translated into Chinese as "local native varieties."

As the birthplace of coffee, Ethiopia still has a huge number of coffee varieties awaiting discovery and confirmation. According to statistics, about 10,000 to 15,000 coffee varieties still have no formal names. Local native varieties can be roughly divided into two categories: one is JARC varieties, developed through selection by the Jimma Agricultural Research Center, with desirable traits such as strong disease resistance or high yield; the other is regional landraces, which grow entirely in natural wild environments.

What farmers currently cultivate is mainly regional landraces. In the wild, it is difficult for farmers to identify and separate different varieties; but on farms, pickers and producers can better distinguish varieties based on plant traits and performance. Among the thousands upon thousands of heirloom varieties in Ethiopia, whether identified or not, there is rich variation in yield, cupping quality, flavor performance, and disease resistance.

Coffee is ultimately a crop, and its flavor is inseparable from variety, climate, altitude, soil, management, and other factors. It is a true reflection of variety and terroir. Precisely because of this, coffee beans from different regions each have unique regional flavors. So what exactly is the tone of the much-talked-about "Yirgacheffe flavor"?

The Unique Flavor of the Yirgacheffe Coffee Region

The coffee of Ethiopia's Yirgacheffe region is famous because the beans produced here display bright citrus-like acidity, floral fragrance, almond-like aftertaste, and a tea-like sweet finish. This distinctive flavor profile is largely due to the washed processing method.

Washed processing flow: after coffee cherries are picked, they are put into water, and buoyancy is used to remove underripe fruit; then a depulper removes the skin and pulp, and the beans are placed in fermentation tanks for 18 to 36 hours until the mucilage layer is broken down. After fermentation ends, the parchment beans are scrubbed in channels for 30 to 60 minutes. Through dedicated channels combined with water flow, lower-density, poorer-quality beans are separated out. After high-quality coffee beans are drained, they are spread on African raised beds to dry.

Because the pulp is removed before drying, Yirgacheffe's own aroma is released more clearly and thoroughly, presenting citrus and lemon notes as well as elegant white floral fragrance, with an overall bright and delicate flavor. Since the emergence of washed coffee beans, Yirgacheffe quickly rose to become one of the representative regions of the world's specialty coffee producing areas.

The so-called "Yirgacheffe flavor" can be simply understood as: unique citrus and lemon fruit aromas interwoven with jasmine-like fragrance, a fresh and bright mouthfeel, layered acidity, clean with no off notes. According to ECX contract regulations, in addition to Yirgacheffe town (Yirgacheffe), coffee produced in northern Wenago town (Wenago), western Gelena Abaya (Gelena Abaya), and southern Kochere town (Kochere) can also be classified into the Yirgacheffe flavor region.

Grading of Yirgacheffe Specialty Coffee Beans

Starting in 2009, Ethiopia introduced the ECX coffee trading grading system. First, green beans are divided into two major categories according to processing method, and Front Street Yirgacheffe needs to distinguish between the natural process and washed process categories.

Then, green beans are assigned specific grades from two dimensions. In terms of defect rate, a 300-gram sample is taken from each export batch of green beans; no more than 3 defective beans is set as G1 grade, and 4 to 12 defective beans is G2 grade. In terms of cupping score, G1 and G2 grade beans are evaluated according to the SCAA cupping standard of the Specialty Coffee Association of America; 85 points or above is rated Q1, and 80 to 84.75 points is rated Q2. For example, Front Street Yirgacheffe Gedeb Cooperative, Front Street Natural Red Cherry, and Front Street Yirgacheffe Konga on the Front Street bean list all belong to G1 grade Yirgacheffe coffee beans.

Brewing Suggestions for Front Street Yirgacheffe Coffee Beans

Front Street Coffee (FrontStreet Coffee) believes that brewing a good pot of coffee requires grasping four keys: water temperature, grind coarseness, coffee-to-water ratio, and brewing technique. Below, taking "Front Street Washed Yirgacheffe Gedeb Cooperative Coffee Beans" produced by Front Street Coffee (FrontStreet Coffee) as an example, we share Front Street's brewing insights for Yirgacheffe.

1. Water Temperature

The flavor of Front Street Yirgacheffe Gedeb is centered on berry and lemon acidity. To highlight this characteristic, Front Street Coffee (FrontStreet Coffee) uses a medium-light roast, so the brewing water temperature is best controlled at 91 to 92°C.

2. Grind Size

Grind size refers to the coarseness of coffee particles, and it directly affects the contact time between coffee and water. The finer the coffee grounds, the more substances are extracted in the same amount of time, but over-extraction is also easy to cause; the coarser the coffee grounds, the fewer substances are extracted in the same amount of time, but under-extraction is also easy to cause.

Because Front Street Yirgacheffe coffee beans are grown at high altitude, the bean structure is dense and hard, and with a medium-light roast, the substances in the beans do not dissolve easily in water. Therefore, a medium-fine grind is recommended (80% passing rate through a Chinese No. 20 standard sieve).

3. Coffee-to-Water Ratio

According to the SCAA Golden Cup extraction theory, the water-to-coffee ratio for pour-over coffee corresponds to different taste preferences. [Bold taste] 1:10 to 1:11, that is, 1:12.5 to 1:13.5 under the Golden Cup standard; [Moderate taste] 1:12 to 1:13, that is, 1:14.5 to 1:15.5 under the Golden Cup standard; [Light and fresh] 1:14 to 1:16, that is, 1:16.5 to 1:18.5 under the Golden Cup standard. Front Street Coffee (FrontStreet Coffee) recommends using a 1:15 coffee-to-water ratio when brewing Front Street Yirgacheffe coffee beans, which can make Front Street Yirgacheffe's flavor expression more balanced.

4. Pouring Technique

If you want the coffee to present an ideal tea-like tone, Front Street believes you can start with three details: use a flat-bottom dripper, increase the amount of water poured, and reduce the flow rate. Below, Front Street Yirgacheffe Washed Gedeb is used as an example for demonstration.

Coffee beans: Front Street Ethiopia Washed Yirgacheffe Gedeb Cooperative

Dripper: ceramic cake cup

Water temperature: 92°C

Coffee dose: 15g

Coffee-to-water ratio: 1:16

Grind size: EK43s setting 10 (80% passing through No. 20 sieve bowl)

Three-stage extraction: first pour 15 grams of coffee grounds into the dripper and level them, then pour 30 grams of water in the first stage to bloom for 30 seconds while starting the timer. Throughout, pour with a small stream from the center point, gradually circling outward, and be careful to ensure the entire coffee bed can be wetted.

In the second stage, continue pouring 120 grams of water in a straight, small stream. The purpose is to raise the entire coffee bed. You can circle as widely as possible so that all coffee particles enter a state of degassing and extraction. Finish pouring at about 1 minute 05 seconds, when the scale shows 150 grams.

When the liquid level drops to the halfway point, begin pouring the third stage of 90 grams in a small stream and a small circle. Be careful not to make the circle too large, otherwise it is easy to disturb the coffee bed and cause under-extraction. Through gentle washing, it can also promote the release of sweet substances in the later stage of the coffee.

The final total pouring amount is 240 grams. After all the coffee liquid has dripped through, remove the dripper. The total time is about 2 minutes 20 seconds. The Front Street Yirgacheffe Gedeb coffee brewed this way has flavors such as white floral notes, citrus, and nectarine, and on the palate you can also feel the fresh fragrance of pomelo peel and snow pear tea, accompanied by a clear sweet finish, just like a cup of flower tea.

The above content is compiled by CoffeeHunters, a coffee news website.