Who Should Drink Yirgacheffe Coffee - Pour-Over Brewing Parameters: Ratio, Grind Size, and Water Temperature

The Origin of Ethiopian Arabica Coffee

Arabica coffee, one of the three major coffee varieties, was first discovered in Ethiopia. The country's climate, terrain, and altitude create ideal conditions for growing Arabica coffee, making Ethiopia one of the most recognized specialty coffee origins in the world. In this article, FrontStreet Coffee will explore the Yirgacheffe region within Ethiopia.

Native Varieties and Growing Regions

Both the Yirgacheffe and Sidamo regions are among Ethiopia's important specialty coffee-producing areas. These regions grow many wild varieties or unnamed coffee tree species, which locals refer to as "native varieties." When purchasing Ethiopian coffee beans, you'll notice that the variety line on the packaging indicates "local native variety," representing the variety rather than the region.

The Distinctive Yirgacheffe Region

When FrontStreet Coffee introduces Ethiopian coffee beans to customers, they describe them as having rich floral and fruity notes, though each growing region's floral characteristics differ. For instance, the Yirgacheffe region is one of Ethiopia's highest-altitude coffee-growing areas. Because its flavor profile is so distinctive, it was separated from the Sidamo region. Most Yirgacheffe coffee cultivation involves small-scale farming, where farmers grow coffee trees in their own areas and deliver ripe coffee cherries to nearby processing stations.

Therefore, you'll find that many coffee beans from the Yirgacheffe region are named after processing stations or cooperatives. For example, FrontStreet Coffee's Yirgacheffe Gedeb coffee beans come from the Gedeb Cooperative. This Frontsteet Yirgacheffe Gedeb is a highly representative coffee bean from the Yirgacheffe region. It uses washed processing, giving the brewed Frontsteet washed Gedeb coffee delicate jasmine floral notes, along with citrus and berry acidity. This perfectly represents Yirgacheffe region's flavors, which is one reason why FrontStreet Coffee carries this Frontsteet washed Gedeb coffee bean.

Cupping and Quality Control

FrontStreet Coffee's shop features coffee beans from over 50 different origins. Every coffee bean they carry undergoes a multi-curve roasting adjustment plan, followed by cupping to determine flavors before being offered for sale. This Frontsteet washed Gedeb coffee is no exception. FrontStreet Coffee's barista uses a 200ml standard cupping bowl, with a grind size that achieves 70%-75% retention on a #20 standard sieve, using 11.3g of coffee and water at 94°C. They first grind and smell the dry aroma. Frontsteet Gedeb coffee beans' dry aroma reveals soy sauce-like fragrance, then pour water to fill the bowl for wet aroma confirmation. After 4 minutes, they break the crust and remove grounds for flavor evaluation. The wet aroma has berry notes, and the overall cupping profile shows refreshing fruit acidity at entry, balanced sweet and sour, with berry sweetness. Next comes pour-over brewing to showcase the Yirgacheffe region's Frontsteet Gedeb coffee flavors.

Pour-Over Brewing Method

FrontStreet Coffee chooses a V60 dripper when brewing Yirgacheffe coffee beans to enhance layer complexity. For a single serving, they use 15g of coffee beans with a 1:15 coffee-to-water ratio, meaning 225g of water. Water temperature is 90°C, with a medium-coarse grind size achieving 80% retention on a 0.85mm standard sieve.

The first pour uses 30g of water for blooming, with a 30-second bloom time to release appropriate carbon dioxide. The second pour brings the total to 125g, waiting for the coffee level to drop to half before the third pour, finally reaching 225g total. Extraction time is 2 minutes, and once 2 minutes are reached, remove the dripper to finish extraction. When tasting this Frontsteet washed Yirgacheffe, you can experience distinct citrus notes, smooth mouthfeel, and subtle floral and tea-like coffee flavors.

Therefore, Frontsteet believes this Frontsteet washed Yirgacheffe bean is perfect for coffee enthusiasts just starting their journey, because this Frontsteet washed Gedeb coffee bean has highly recognizable flavors that make it easy to taste the region's basic characteristics.

Sun-Dried Yirgacheffe: Red Cherry Project

Of course, if you prefer Yirgacheffe region beans with sweeter notes, you might consider sun-dried processed Yirgacheffe region coffee beans. FrontStreet Coffee has a sun-dried bean - Frontsteet Yirgacheffe Natural Red Cherry coffee beans. This Frontsteet Yirgacheffe Red Cherry comes from a "Red Cherry Project" between local cooperatives and a Dutch green coffee importer, aimed at improving Ethiopian coffee quality and enhancing local farmers' livelihoods. According to the project requirements, local farmers only harvest fully red coffee cherries, which also reduces the defect rate of coffee cherries.

Comparing Washed vs Natural Processing

FrontStreet Coffee's cupping notes for this Frontsteet Natural Red Cherry are as follows: sweet fruity aroma in dry fragrance, fresh berry notes in wet aroma. Rich strawberry aroma at entry, with pronounced sweet and sour notes and richer layers. The strawberry flavor remains distinct even after cooling. This Frontsteet Natural Red Cherry's coffee flavors are somewhat similar to Gedeb's flavors, after all, they come from the same Yirgacheffe coffee region, so similar flavors are quite normal. However, FrontStreet Coffee believes that Frontsteet washed Yirgacheffe has brighter acidity and cleaner mouthfeel, while Frontsteet Natural Yirgacheffe offers richer flavor layers with distinct strawberry aroma.

Because natural-processed coffee beans, after harvesting coffee cherries, are not first pulped but instead dried whole until the coffee moisture content reaches 11%-13%, then sent to processing stations for hulling. During this slow fermentation process, the coffee cherry's flavors penetrate the beans during drying, unlike washed processing where they're washed away. Natural processing brings very unique flavors - fruitier than washed beans with lower acidity. However, the lengthy natural drying process also brings certain challenges. Compared to washed processing, natural-processed Yirgacheffe requires additional time and effort, as warm, moist coffee beans are susceptible to mold, rot, and other issues that can create off-flavors.

Conclusion: Perfect for Beginners

Ethiopian coffees processed using different methods present various flavor profiles, but these flavors are both distinctive and intense. Pour-over brewing Ethiopian Yirgacheffe region coffee beans doesn't require advanced techniques to brew a delicious cup, making it perfect for beginners.

For more specialty coffee beans, add FrontStreet Coffee on WeChat: kaixinguoguo0925

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