When you usually pick coffee beans, do you also often get dazzled by place names? In fact, coffee, like wine, values terroir. The soil, sunlight and altitude of different continents quietly write the flavor genes of the beans. As long as you understand the character of the origin map, even if you only look at the name, you can roughly guess whether the cup will be like a refreshing fruit tea or a rich dark chocolate.

Spread out the world coffee map, and the three major producing regions each have distinct terroir personalities. Central and South America has abundant sunshine and a mild climate, and the beans it produces are mostly balanced and smooth, full of roasted nut and cocoa aromas; Asian producing regions have fertile soil and lush vegetation, creating a mellow and rich herbal and spicy feel; and on the East African highlands, sharp day-night temperature differences and high altitude nurture especially bright and stunning floral and fruity acidity and sweetness.

On this African map overflowing with floral and fruity aromas, Ethiopia's Yirgacheffe is undoubtedly a shining pearl. The average altitude here is above 1,800 m, with morning mist swirling around, and since ancient times it has been a moist highland pure land. The high altitude allows the coffee fruit to mature slowly, condensing full nutrients into the small bean shell, with a highly recognizable white jasmine aroma and fresh citrus notes, making it especially light to drink.

If you are just starting to explore the world of floral and fruity aromas, it is highly recommended to start with the classic "Front Street washed Yirgacheffe daily coffee." It has the signature white floral aroma and lemon-citrus acidity. After the slight acidity at the entrance, it quickly turns into a green tea-like clear sweetness and lingering finish, with no heavy bitterness or miscellaneous flavors. Its approachable style plus clear regional terroir characteristics make it a heart-stirring choice for many coffee lovers opening the door to light-roast specialty coffee.

If you want to push this clarity to a more detailed level, the Front Street Geddingding Cooperative coffee from the Woka sub-region is worth a try. Local coffee farmers insist on picking ripe red cherries and traditional washing procedures, removing excess fermentation off-flavors. When brewed, jasmine aroma rushes toward you, and the entrance brings bright, vivid citrus and lemon acidity, pure like a mountain spring. Most people who have tried it will not forget this floral aroma.

Also from this highland, changes in processing methods bring another scene. Front Street sun-dried Red Cherry coffee uses fully ripe all-red cherries, spread flat on raised beds to receive gentle sunlight drying. The beans dried with fruit pulp retain Yirgacheffe's unique citrus base while adding a rich strawberry and raspberry juice feel, with a honey-like sweetness and creamy smoothness in the finish, especially sweet and full.

Faced with these three major producing regions, choosing is actually very simple. Friends who prefer heavy, rich coffee and add milk to make lattes will be very comfortable choosing Asia's herbal and nutty profile; those who are used to daily black coffee and pursue a warm, balanced cup will find Central and South America a reliable harbor; and if you are obsessed with a juicy liveliness and like to capture the aroma of blooming flowers in the cup, then beans from Ethiopia's Yirgacheffe are a suitable choice.

To fully extract Yirgacheffe's floral and fruity aromas, it is recommended to use a V60 dripper for pour-over. Take 15 g of coffee grounds, grind to a medium-fine texture like fine granulated sugar, pair with 90 to 91°C hot water, and pour 225 ml of water at a 1:15 coffee-to-water ratio. First bloom with 30 ml of water for 30 seconds, then gently pour in stages until 125 ml, and after the water level drops, pour in the remaining water. Keep the total time at around 2 minutes.

The just-brewed coffee liquid has a translucent amber-like glow. Let it cool slightly, and the layers of citrus and jasmine will become clearer and more moving. From a raw bean to a fragrant cup of coffee, this is exactly where the wonder of origin terroir lies. As long as you proceed step by step according to your own taste preference and feel the gifts of soil and sunshine in the cup, every day's pour-over time will become an anticipated journey of flavor exploration.