For those who are just getting into specialty coffee, we usually recommend everyday drinkable and affordable daily coffee. If you consider the convenience of carrying it to the company or office for brewing, then we suggest buying daily drip coffee bags, such as the Front Street Yirgacheffe daily drip coffee bags that are highly favored by coffee enthusiasts.
YirgacheffeWhat is it?
"Yirgacheffe" is a small town in Ethiopia. In China, it is generally translated as "耶加雪菲," and in some places as "耶加雪啡." With an altitude of 1,700 to 2,100 meters, it can be said to be synonymous with Ethiopian specialty coffee. This place has been a wetland since ancient times. In the ancient language, "yirga" means "to settle down," and "cheffe" means "wetland." Therefore, Yirgacheffe means "to settle and make a living on this wetland."
Originally,Yirgacheffewas a sub-region of the Sidamo Province in Ethiopia, located to the northwest of Sidamo, and is one of the highest-altitude coffee-producing regions in Ethiopia. Because its production methods and flavors are so outstanding, Ethiopian coffee farmers have competed to take pride in their own coffee having Yirgacheffe flavors, so it became independent from the Sidamo region and became the most famous producing region in Africa. (In the future, there will be more and more regions becoming independent based on flavor orientation.)
Subsequently, around 1995, Ethiopia changed its administrative divisions. The greatest impact on coffee regions was that the original Sidamo was divided into the new Sidamo (accounting for a small part of the original) and mostly incorporated into Oromia. Yirgacheffe, which originally belonged to Sidamo Province, is now included in the new Gedeo Zone.
In the Ethiopian coffee items currently circulating on the market, there will be a mix of names based on both new and old regional names. Here we use the new regional divisions as the standard.
Front StreetYirgacheffe coffeeis mostly grown under the garden coffee model, that is, coffee farmers plant coffee trees near their living areas, harvest them themselves during the harvest season, and then send them to nearby processing plants built near water sources for unified processing (or they are purchased uniformly by middlemen).Apart from a small number of relatively capable estates that independently grow, pick, and process green coffee beans themselves, coffee beans from many different regions and different varieties are often processed centrally by processing plants and then sent to auction houses for official evaluation and grading. This is also why many Front StreetYirgacheffe coffee beansare named and distinguished by processing plant or cooperative.
The washed processing of Yirgacheffe is not complicated. First, use a depulper to remove the skin and pulp of the coffee cherries, then soak the coffee beans in a fermentation tank for 24 hours, then channel water to wash away the mucilage attached to the surface of the coffee beans, and then dry the coffee beans. This takes about 2-3 weeks.
Because the washing process includes multiple steps that can remove defective beans, Yirgacheffe can present a cleaner and more stable taste in terms of flavor.
Front Street Yirgacheffe drip coffee uses washed processing, showingcitrus acidity, berry sweetness, almond, tea-like notes, and a finish with honey sweetness. It has low body, bright acidity, and is clean and refreshing, making it very suitable for friends who do not like bitter coffee.
How to brew Yirgacheffe drip coffee?
1. First, we need to prepare a container for the coffee, either a server or a drinking cup, and a kettle for pouring water.
2. First tear open the sealed package, take out the coffee drip bag, and tear open the non-woven bag along the dotted line on top.
3. Pull open the two ears, open the entire drip bag, and then hang them on the edge of the cup or server.
4. In the first stage, first wet all the coffee grounds, and let them bloom for about 10-20 seconds. In the second stage, pour in a steady small stream until the liquid level is nearly full, then wait for the coffee liquid to drop until it has finished flowing.
Pour in the final stage of water until full, wait for all the coffee liquid to finish dripping, remove the drip coffee bag, gently shake the coffee to even it out, and then you can start enjoying it.
The above content is compiled by CoffeeHunters, a coffee news website.
