Yirgacheffe Pineapple CitrusCoffee Beans
Origin
- Region: Ethiopia
- Variety: Heirloom variety
- Process: Anaerobic Natural
- Roast: Medium Roast
- Altitude: 1800-2100 meters
- Sample Batch:
- Grower:
Flavor Notes:
Jackfruit, fermented wine aroma, tropical fruits
- Aroma: Medium
- Cleanliness: Average
- Sweetness:Medium
- Acidity:Medium
- Body:Medium
- Bitterness:Average
- Aftertaste:Medium
- After Cooling:Slight
Yirgacheffe Pineapple CitrusCoffee Bean Intro:
Yirgacheffe pineapple citrusYirgacheffe Pineapple Citrus
Processing Station: Biloya Washing Station Altitude: 1800-2100 meters Processing Method: Anaerobic Fermentation Natural 
Biloya Washing Station is located in the Kochere area of Yirgacheffe, Ethiopia. This region has an ideal altitude for coffee cultivation and has over 20 years of operating history. It owns coffee washing stations in different areas and possesses rich coffee processing experience. Established in 2001, it processes nearly one million kilograms of coffee cherries annually from 211 smallholder farmers. 
This coffee bean differs from traditional natural and washed processing methods—it uses anaerobic fermentation natural processing. Typically, coffee cherries are placed in sealed containers or fermentation tanks to ferment in water. During this process, various microorganisms are used to create unique flavors, and after fermentation, the cherries are sun-dried. Characteristics of Anaerobic Fermentation Processing ① Uses stainless steel containers (which do not absorb previous coffee bean flavors) to hold the cherries, resulting in cleaner flavors. ② Fermentation occurs in a sealed environment, making factors easier to control. Each batch of processed coffee beans tends to be more consistent, and aromatic compounds are less likely to volatilize. ③ Fermentation in an oxygen-free environment results in rounder flavors, often with cheesy or creamy aromas. ④ Coffee beans processed with this method usually have fuller body and wine-like characteristics.
These beans come from local heirloom varieties. Most Ethiopian varieties are named this way because Ethiopia has an extremely large number of varieties—it’s like a natural gene bank for Arabica. On one hand, the variety diversity makes identification and classification difficult; on the other hand, the Ethiopian government, for protection purposes, is unwilling and unable to disclose specific variety information, hence they are labeled as local heirloom varieties. The green beans show visibly uneven coloring and emit a strong green apple aroma along with grassy scents.
Roaster: Yangjia 800N (roasting capacity: 300 grams) Roaster temperature set to 180°C, drum opened at 3, heat at 120; turning point at 1'36", temperature at 140°C with heat unchanged, drum opened to 4; at this point, the bean surface turns yellow, grassy aroma completely disappears, entering the drying phase. At 176°C, heat is reduced to 100; at 180°C, drum is opened to 5; at 187°C, heat is reduced to 70; at 192°C, heat is further reduced to 30, drum opening remains unchanged. <p style="white-space: normal; margin-top: 0px; margin-bottom: 0px; padding: 0px; max-width: 100%; clear: both; min-height: 1em; caret-color: rgb(51, 51, 51); color: rgb(51, 51, 51); font-family: -apple-system-font, BlinkMacSystemFont, " helvetica="" neue",="" "pingfang="" sc",="" "hiragino="" sans="" gb",="" "microsoft="" yahei="" ui",="" yahei",="" arial,="" sans-serif;="" font-size:="" 17px;="" letter-spacing:="" 0.5440000295639038px;="" text-align:="" center;="" box-sizing:="" border-box="" !important;="" word-wrap:="" break-word="" !important;"="">
At 9'28", the bean surface shows rough wrinkles and black streaks, toast aroma clearly transitions to coffee aroma, marking the prelude to first crack. Listen carefully for the first crack sound. At 10'10", first crack begins; adjust drum to 5 (be very careful with heat adjustment, do not reduce to silence). After first crack, development time is 1'30", drop at 195°C. 
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Region Intro:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
Brewing Tips:
Recommended Brewing Method: Pour Over Vessel: V60 Water Temperature: 90-92°C Coffee Dose: 15g Coffee-to-Water Ratio: 1:15 Grind Size: Medium-Fine (80% through 20-mesh sieve, Chinese standard) Brewing Technique: Pulse Pouring  
