Traditionally, no matter which country or region, coffee was almost always dark roasted, so it often left a "deeply memorable" impression. But with the concept of "specialty coffee" proposed around the turn of the millennium, Yirgacheffe also emerged at this time. It not only lacks that unbearable bitterness, but even has outstanding white floral notes and bright citric acidity, thus becoming a favorite of countless coffee lovers.

To taste Yirgacheffe, which one should you choose?

Ethiopia, a recognized birthplace of coffee, boasts an unparalleled variety and high quality. Familiar names like Huakui, Gesha Village, Guji, Sidamo... are all the face of Ethiopia. They are not only important local cash crops and export commodities, but also part of their long-standing culture. So coffee can be said to be the pride Ethiopians are most proud of.

Ethiopia's terrain is at very high altitudes, and the vast highlands create an excellent climate environment with significant temperature differences between day and night. In the morning, mist swirls around, and breezes blow through the mountains; in the afternoon, sunlight is abundant; at night, temperatures drop to teens Celsius, but there is no frost, making it an excellent environment for growing coffee. Ethiopia has many producing regions. Under different lands and microclimates, combined with differences in post-processing methods, the flavor of coffee also varies. In domestic coffee shops, the ones heard most are probably the major flavor representatives Yirgacheffe, Sidamo, and Guji, whose unique aromas are passed by word of mouth in the coffee community.

Because of Ethiopia's superior innate conditions, coffee trees can be seen everywhere, and every household plants them together with other crops in their front and back yards. Coffee production is not large, so coffee cherries are usually picked and sent directly to processing stations in town for processing, and finally named and sold under the name of the processing plant (cooperative). This garden coffee is the most common local cultivation model, and it also brings basic income subsidies to many Ethiopians.

Entry-level Yirgacheffe: Front Street Coffee. Washed Yirgacheffe: floral, citrus, tea-like

If you are a beginner, it is best to first buy the entry-level Front Street Coffee. Washed Yirgacheffe. First, you can taste the classic Yirgacheffe flavor at low cost; second, it also lets us practice our brewing. It tastes good and is affordable, with very high cost performance.

Intermediate-level Yirgacheffe:

1. Front Street Coffee. Natural Red Cherry: berry, citrus, floral, apricot, slight fermented note

The natural processing method is coffee's most primitive and traditional processing method. Carefully selected red coffee cherries are spread whole on raised beds to dry in the sun, and the coffee fruit is turned at intervals to avoid the appearance of too many unpleasant fermented flavors. Because the whole coffee fruit is used, more sugars from the pulp and pectin participate in the green coffee processing, giving the coffee a heavier body, stronger aroma, and more obvious sweetness. It is suitable for friends who like ripe fruit flavors.

 2. Front Street Coffee. Washed Gudingding: white floral, citrus, yellow lemon, berry, oolong tea

In order to improve the defective flavors brought by this sun-exposure method, Ethiopia introduced washed processing technology from Central and South America. Cooperative members sort, wash, ferment, and remove the pulp and pectin from purchased coffee cherries, then place them on raised beds to dry. Every step must be handled properly to ensure the quality of the final coffee produced. The washed processing method changed Yirgacheffe coffee from its previous unevenness, and after roasting, the flavor presented a fresh citrus profile and elegant white floral notes, with an overall bright and delicate flavor. Thus Yirgacheffe became independent from the Sidamo producing region and became the well-known producing region celebrated in the coffee community today.

Breakthrough-level Yirgacheffe:Front Street Coffee. Yirgacheffe SOE: berry, cream, citrus, black tea

Unlike the previous three Yirgacheffes, Front Street Coffee. Yirgacheffe SOE has only one purpose: to make delicious Yirgacheffe espresso. This bean is selected from fully red natural coffee cherries from the Yirgacheffe producing region. The high ripeness gives the coffee a full fruity aroma, and the extracted espresso has refreshing lemon, floral, and citrus aromas, making it very suitable for making Americano and Australian White.

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