Yirgacheffe is a coffee-producing region in southern Ethiopia, and Yirgacheffe coffee is also considered one of the best coffees in the world. Front Street has learned that Yirgacheffe coffee is also the first single-origin coffee that many beginner coffee enthusiasts encounter.

YirgaCheffe has another meaning in the local language: "Yirga" means to settle down, and "Cheffe" means wetland. So YirgaCheffe means "let us settle down and make a living on this wetland."

The town of Yirgacheffe is located within the Sidama region,Yirgacheffe coffeeThe producing region was once part of the Sidama producing region, but because Yirgacheffe coffee has a unique floral flavor, coffee farmers outside the Yirgacheffe region were also prompted to claim that the coffee they grew was Yirgacheffe coffee. Later, the Yirgacheffe region had no choice but to be separated from the Sidama region and established as an independent producing region.

In the 1970s, in order to improve the quality of green coffee beans and processing efficiency, the local government introduced washed processing technology from Central and South America. Since then, Yirgacheffe coffee has usually been mainly washed coffee. Washed Yirgacheffe coffee can also very clearly present the basic flavor of the producing region. The rich white floral aroma and citrus acidity characteristic of Yirgacheffe are clearer and more refined, making Yirgacheffe coffee beans a masterpiece among the world's specialty coffees.

In recent years, natural-process Yirgacheffe coffee has also become increasingly prominent. Since 2007, natural processing, the oldest and most traditional processing method, has set off another wave of enthusiasm in the Yirgacheffe producing region.

Coffee in the Yirgacheffe producing region is grown at elevations of 1,700 to 2,200 meters, and is considered one of the highest-grown and best-quality coffees in southern Ethiopia. Such a high altitude makes the coffee beans produced in Yirgacheffe meet the standard for extremely hard beans (SHG grade and SHB grade). Because of the high altitude, coffee tree disease problems are greatly suppressed. At the same time, due to the lower temperatures, Yirgacheffe coffee cherries grow slowly and use more energy to absorb nutrients from the soil, making the final coffee sweet and acidic.

The coffee from the Yirgacheffe producing region is so outstanding that Front Street's everyday beans series could not easily overlook this producing region. Front Street Washed Yirgacheffe uses a light roast, has obvious floral and fruity aromas, a light body, and pleasant acidity and sweetness. Most importantly, the price is especially affordable, so it is very suitable for newcomers to buy and try.

Front Street Washed Yirgacheffe Coffee Beans

Producing Region: Yirgacheffe Producing Region, Ethiopia

Altitude: 1,800 meters—2,000 meters

Variety: Local heirloom varieties

Processing Method: Washed processing

Brewing Flavor: Jasmine, berries, lemon, citrus

If you want to compare the flavors of washed Yirgacheffe and natural Yirgacheffe, we recommend you try Front Street Natural Red Cherry:

Front Street. Yirgacheffe Natural Red Cherry Coffee Beans

Producing Region: Yirgacheffe Producing Region, Ethiopia

Cooperative: Konga Cooperative

Altitude: 1,850 meters—2,050 meters

Variety: Local heirloom varieties

Processing Method: Natural processing method

Brewing Flavor: Lemon, honey, cream, juicy mouthfeel

Because coffee from the Yirgacheffe producing region is famous for its fresh and elegant jasmine aroma and enticing citric acidity, in order to highlight the unique flavor of Yirgacheffe coffee, a medium-light roast level is used to express it.

Because the two Yirgacheffe coffees are relatively lightly roasted, the rate at which substances in the coffee dissolve is slower. In order to better brew out the high-quality acidity and elegant floral aroma in the coffee, Front Street recommends using a higher water temperature (93°C) and a finer grind (80% passing through a Chinese standard No. 20 sieve). At the same time, in order to avoid over-extraction caused by prolonged contact between high-temperature hot water and coffee grounds, Front Street recommends using a faster-flow dripper to brew it.

Dripper: Harios V60

Water Temperature: 93°C

Coffee Dose: 15 grams

Coffee-to-Water Ratio: 1:15

Grind Size: 80% passing through a Chinese standard No. 20 sieve

Friends who often read Front Street articles know that Front Street baristas mostly use a three-pour method when brewing coffee, in order to give the coffee a richer layering.

First pour 30 grams of hot water to completely wet the coffee grounds and let it bloom for 30 seconds. Then, using a small stream of water, slowly pour in a circular motion for the second pour until 125 grams. When the water level in the dripper drops to the point where the coffee bed is about to be exposed, continue pouring the third pour. The third pour is also done with a small stream of water slowly in a circular motion. Stop pouring when it reaches 225 grams. Wait for the water in the dripper to completely drip down into the server below, then remove the dripper. The total extraction time is about 2 minutes.

When brewing Front Street Washed Yirgacheffe coffee, the air is filled with white floral aroma. On the palate, you can feel the acidity of berries and the tartness of citrus. The finish is a sweetness like sweet orange, and the mouthfeel is clean and bright.

Front Street Natural Red Cherry at high temperature has berry acidity, citrus juiciness, honey sweetness, a creamy silky texture, and a hint of jasmine aroma.

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