The Influence of Yirgacheffe Coffee Bean Roast Levels and Brewing Parameters on Flavor Characteristics

FrontStreet Coffee: The Impact of Roast Degree and Brewing Parameters on Yirgacheffe Coffee Beans' Flavor Characteristics

Ethiopia is currently the fastest-growing country in coffee production and development. Different regions not only create variations in coffee through processing methods, but the same processing method can also produce different aromas and flavors due to different techniques. For example, FrontStreet Coffee's natural-processed Yirgacheffe and FrontStreet Coffee's natural-processed Sidamo exhibit different aromas. FrontStreet Coffee's washed Yirgacheffe coffee beans are mostly small-grained, with gentle and subtle aromas, soft and understated lemon acidity, and a relatively rich flavor. FrontStreet Coffee's natural-processed Yirgacheffe coffee beans have strong and prominent aromas, weak and unnoticeable lemon acidity, and complex and varied floral and fruity notes. FrontStreet Coffee's natural-processed Sidamo beans, however, leave a lasting impression with their intense strawberry aroma, though with a thinner mouthfeel.

In recent years, many small regions or cooperatives in Ethiopia have been marketing their coffees under their own cooperative names, showing confidence in their produced coffee and hoping to establish brand reputation and loyalty in the coffee market. Coffee farmers insist on harvesting mature coffee beans and strictly control every process. Whether using washed or natural processing methods, both produce unexpectedly fragrant aromas and excellent flavors—this is why Ethiopian coffee is eagerly anticipated by coffee enthusiasts every year.

FrontStreet Coffee's Yirgacheffe Konga Coffee

The FrontStreet Coffee Yirgacheffe Konga coffee currently offered by FrontStreet Coffee is produced by the Konga Cooperative under the Yirgacheffe town. Konga village was originally part of the Woka Cooperative under the Yirgacheffe Union (YCFCU). Later, as people pursued traceability of coffee green beans, "single origin" coffees were gradually discovered one by one by coffee hunters worldwide. In 2012, Konga, with about 300 member farmers, independently established the "Konga Cooperative." Konga village was one of the first village areas to be independently established, and many small farmers were also original members of the Woka Cooperative, so their coffee production skills are unquestionable. The Konga Cooperative is known as the last pure land of Yirgacheffe, so it also uses very traditional green bean processing methods (washed and natural processing).

The FrontStreet Coffee Yirgacheffe Konga batch offered by FrontStreet Coffee uses washed processing, which better reflects the basic flavor characteristics of a region. FrontStreet Coffee's roasters adopted a medium-light roast degree to highlight the white floral notes, citrus fruit sweetness and acidity, and green tea undertones of FrontStreet Coffee's Yirgacheffe Konga coffee beans.

FrontStreet Coffee Brewing Recommendations

Dripper: Hario V60
Water Temperature: 90°C
Coffee Dose: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine grind (Chinese standard #20 sieve, 80% pass-through rate)
Brewing Method: Multi-stage extraction using 30g of water for 30-second bloom. With a small water flow, pour in circles to 120g for stage separation. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. When the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from the bloom) Extraction time is 2 minutes.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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