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As a fan of floral and fruit-flavored coffee, Front Street has a variety of Ethiopian coffee beans on the bean list, the most representative of which are washed fruit dingtin cooperative, sun-dried red cherries, Sidamo Oiran, and the washed Yirgacheffe ration beans, the face of Ethiopian coffee. Among those who come to Front Street to drink coffee, if they want to drink bright and rising acidity, Front Street Coffee will give priority to recommend beans from Front Street. Washed Yirgacheffe, such as Front Street. Fruit Dingding Cooperative; if you want full and round fruit sweetness, Front Street believes that sun-dried coffee beans are more suitable, such as sun-dried red cherries.
Origin of Ethiopia
As the recognized birthplace of coffee, Ethiopian coffee has unparalleled varieties and high quality. It is not only an important local economic crop and export commodity, but also its long-standing culture. So coffee can be said to be the most proud thing for Ethiopians.
The terrain in Ethiopia is very high above sea level, and the vast highlands create an excellent climate environment and significant temperature differences between day and night. There are clouds and mist in the morning, wind blowing from the mountains, and plenty of sunshine in the afternoon. At night, the temperature drops to more than ten degrees, but there is no frost. It is an excellent environment for growing coffee. There are many production areas in Ethiopia. Different lands and microclimates, as well as differences in post-processing methods, result in different coffee flavors. The most commonly heard flavors in domestic coffee shops are Yirgacheffe, Sidamo, and Guji. Their unique aromas are spread by word of mouth in the coffee circle.
Because of Ethiopia’s superior congenital conditions, coffee trees can be seen everywhere, and every household will plant them together with other crops in their front and backyard. The production of coffee is not much, so the coffee fruits are usually picked and sent directly to the processing station in the town for processing. Finally, they are sold under the name of the processing plant (cooperative). For example, the Jingding Cooperative is a well-known local production team. This type of pastoral coffee is the most common local planting model, and it also brings basic income subsidies to more Ethiopians.
The washing techniques of Guodingding Cooperative
Banko Gotiti Cooperative, named after a small village in the Gedeo region, is famous for growing the best quality coffee in Ethiopia. Guo Ding Ding was originally part of the Worka cooperative under the Yirgacheffe Union YCFCU (26 cooperatives, 45,000 members). Later, it became independent in 2012 due to its mature washing skills and became a well-known team.
Traditionally, farmers would place the coffee berries directly on the terrace or flat on the ground after harvesting, and expose them to direct sunlight to dry them. The coffee berries have a moisture content of only about 12% before they can be sent for shelling and packaging. Coffee beans processed in this way are prone to earthy, over-fermented and rotten fruit flavors. In order to improve the defective flavor caused by this exposure method, Ethiopia introduced water-washing processing technology from Central and South America. Members of the cooperative will select, clean, ferment, and remove the pectin from the purchased coffee cherries before placing them on raised beds to dry. Every step must be handled properly to ensure the quality of the final coffee.
The washing process allows Yirgacheffe coffee to change its previous uneven layers. After roasting, the flavor presents a fresh citrus tone and an elegant white floral aroma. The overall flavor is bright and delicate. As a result, Yirgacheffe became independent from the Sidamo production area and became a well-known production area in the coffee circle today.
What are the flavor characteristics of sun-dried Yirgacheffe?
Ethiopia has a high altitude, little rainfall, and long sunshine, so it is very suitable for sun-drying green coffee beans. The so-called "sun-drying method" is to dry the ripe coffee cherries directly after harvesting. During the drying process, the sugar and aroma in the pulp are well preserved and penetrate into the green coffee beans. At the same time, the longer the sun treatment time, the more complete the fermentation will be. Because the sun-drying method allows the coffee berries to dry naturally, the coffee beans mature naturally inside the berries without being disturbed by the external environment. Therefore, the sun-dried coffee beans will amplify their own flavor, with obvious tropical fruit flavor, full fermentation and sweetness. Front Street's Sunflower Warm Italian Style Blend beans are Yirgacheffe red cherry coffee beans that have been 30% sun-dried, with a sweet and sour flavor like berries.
The name of red cherry coffee comes from the "Red Cherry Plan" in 2007, which was led by Trabocca BV, the largest Dutch coffee bean merchant at the time, with the purpose of encouraging Ethiopian coffee farmers to produce better quality coffee beans. Mainly for some high-altitude production areas such as Ethiopia's Yirgacheffe, we have improved washing, semi-washing, sun-drying and other processing technologies, and professional cuppers have joined in. During the harvest season, different coffee harvest volumes will be formulated for different microclimate areas, and only 100% mature red coffee cherries must be harvested. The ripeness of the cherries is suitable for coffee, coupled with more detailed processing technology, the flavor of coffee will be qualitatively improved. Accordingly, farmers will be paid more generously, creating a win-win situation in which both producers and consumers will be happier.
The flavor and texture of Yirgacheffe
The biggest feature of Ethiopian coffee is the acidity and floral aroma of the fruit, which is known as the "fruit bomb" by many coffee people. Since we want to highlight such an explosive aroma, the roasting degree cannot be too dark, so we use a medium-light roasting to bring out the fruity notes of Front Street Yirgacheffe coffee.
Cupping flavors:
The dry aroma of Front Street Washed Fruit Cooperative Coffee exudes fresh passion fruit, citrus, and sour berry aroma. The wet aroma is citrus, berries, the acidity of citrus in the entrance, the sweetness of berries, almonds, tea, and the sweetness of honey in the aftertaste. Low body, bright acidity, clean and refreshing.
The dry aroma of Front Street Sun-Dried Red Cherry Yirgacheffe coffee shows the sour and sweet taste of plump berries. When sucked at different temperatures, it has soft sweet and sour berries, a sense of ripe fruit fermentation, obvious honey sweetness and black tea aftertaste, and a smooth taste.
In addition, the Yirgacheffe ration beans launched by Front Street are washed and medium-light roasted. They have the classic Yirgacheffe flavor and are suitable for brewing in various methods such as hand brewing, cold brewing, and French press. Front Street’s ration bean series allows friends who are new to the coffee world to taste the basic flavor of the production area at an affordable price. The small package design can also avoid the waste of endless drinks. If you want to taste the classic aroma of Yirgacheffe, Front Street believes that Pour over(V60) black coffee is the most suitable.
Yirgacheffe manual sharing parameters
Filter cup: V60
Water temperature: 92-93 degrees Celsius
Powder amount: 15g
Pink to water ratio: 1:15
Grinding degree: the size of fine sugar (sifted in a No. 20 sieve bowl to 78%)
Three-stage water injection: Wet the powder bed with twice the amount of coffee powder to form a drum and steam it for 30 seconds. Then inject water in a small circle from the inside to the outside until it reaches 125g. When the powder bed drops to half of the filter cup, continue to inject the same thin water flow into the third section to 225g until all the coffee liquid has been filtered and take out the filter cup, which takes about 2 minutes.
After Front Street washed Yirgacheffe ration bean coffee is ground into powder, you can smell the fragrance of honey and jasmine. After Front Street injects hot water, it begins to exude a hint of berry flavor. The Pour over(V60) black coffee has bright lemon, citrus, and green tea in the mouth. As the temperature changes, there is an aftertaste of berries, cream, and sugar cane. The aftertaste is obvious and the taste is clean and sweet.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
