How to Brew Ethiopia Yirgacheffe Danchimeng Coffee Beans_Pour-Over Danchimeng Coffee Bean Recommendations

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Understanding Yirgacheffe Coffee

When it comes to Yirgacheffe, most coffee enthusiasts know about it and have tried it. However, those who haven't explored estate-level coffee beans often have different perceptions. Due to the small geographical area, some of my friends mistakenly believe that Yirgacheffe is a brand, a bean variety, or a small region. This concept is not entirely accurate. Yirgacheffe is actually the name of a town district, and coffee beans produced in this region with citrus flavors are all called Yirgacheffe coffee beans. (Please correct me if there are any errors in this writing, coffee experts)

Searching through online resources, you can learn that Yirgacheffe has an altitude ranging from approximately 1880 to 1919 meters. It's a town in the Gedeo region of Ethiopia and serves as the capital of the Yirgacheffe district.

Based on my understanding of the information, under Ethiopia's ECX trading system classification, not only coffee produced in Yirgacheffe town can be called Yirgacheffe. The officially recognized Ethiopian coffee-producing regions include Yirgacheffe town, Kochere, Gelena Abaya, and Wanago.

Choosing Quality Coffee Beans

Among numerous countries and regions, the vast sea of coffee beans can feel overwhelming and chaotic. How should one choose beans? Of course, recognizing estates is the easiest approach. Alternatively, like me, you could befriend someone skilled in roasting coffee beans. My friend recommended the Dan Chomeng coffee from Level Up, a subsidiary brand of NINETY PLUS company. As someone who occasionally embraces an artistic soul, hearing the dreamy and special name "Dan Chomeng" immediately prompted me to order the beans. I sent them to my Ironman friend to have him sort out defective beans, roast them, and conduct cupping before giving them to me. My Ironman friend said that although these are affordable beans pursuing that perfect sip of good coffee, only through rigorous selection processes can they ensure both health and quality guarantees. For example, while roasting takes half an hour, sorting beans takes a full hour. Some people find it difficult to achieve perfection amidst their busy work schedules. Those with financial resources might invest millions in bean sorting machines. Otherwise, once beans are roasted dark and ground into powder, most people can't tell whether defective beans weren't properly sorted. Therefore, I don't like buying beans from general shops but instead ask my good friend to roast them for me. Thirty years of friendship isn't something to fake.

Yirgacheffe Dan Chomeng Coffee

Coffee originates from Ethiopia, where two-thirds of the country consists of the Ethiopian plateau, with altitudes ranging from 2500 to 3000 meters. It has the highest terrain among African countries and is known as the "Roof of Africa." Thinking of beans grown on high plateaus, absorbing the essence of the highlands while embodying the characteristics of both desert and mountainous terrain—coffee beans full of sunshine essence—wouldn't this be from the relatively water-scarce regions of Africa? My pseudo-artistic contrarian thinking suggests that when drinking Ethiopian beans, one should primarily choose natural-processed beans. However, whenever Ethiopian coffee beans are mentioned, it's usually Yirgacheffe. Strangely, most Yirgacheffe beans I've tried before were washed-processed.

It wasn't until my Ironman friend roasted Yirgacheffe for me for free and recommended this natural-processed bean.

As you drink coffee longer, you gradually seek out estate beans, mainly to ensure improved bean quality. In recent years, I've also started drinking different estate-level coffee beans. This Dan Chomeng, when its packaging was opened, released a captivating bean aroma. Using a spoon to scoop beans into my manual grinder, the firm beans produced various delicate fragrances during grinding. I've never been particularly sensitive to aromas—I only know that "ground coffee" smells wonderful, but I honestly can't identify or taste what fruit, flower, or grass notes are present. I've never used a thermometer for brewing temperature either; I only know that after my electric gooseneck kettle boils water and the safety mechanism cuts off, I let it sit for a few minutes before using the gooseneck kettle directly for brewing.

My Coffee Brewing Philosophy

I've never been the type of person who is "very meticulous and thorough" with every step of pour-over coffee brewing. But pour-over coffee is something I always do. I know I can't achieve the perfect realm of pour-over brewing, and many experts have "critiqued issues with my coffee brewing and asked me to improve." I admit that my pour-over coffee doesn't taste as good as an expert's, but must every test score 100 points? After all, we're just casually drinking a cup of coffee, not conducting chemistry experiments. Is it necessary to make it so exhausting? (Actually, I'm just lazy!) I have all the necessary tools, measuring devices, and cups—I just want "quality roasted beans" that allow my less-than-90-point pour-over technique to produce a cup of coffee that I personally find delicious.

The Dan Chomeng coffee was brewed at approximately 94 degrees (roughly the temperature I used) and poured into a coffee cup. Gently sipping it, the natural mellow sweetness of the natural-processed beans gently emerged. In recent years, I've found myself increasingly preferring the gentleness and restrained aroma of natural-processed beans. This sip of Dan Chomeng entered with abundant aroma and slight acidity. Compared to washed-processed coffee, the acidity was slightly deeper, but from hot to cold, the aromatic layers slowly unfolded and gradually developed. I always drink while reading or working. The mellow fragrance of natural coffee, with its smooth and moist mouthfeel, leaves a lasting aftertaste and sweet return. For me, often busy in the afternoons, it always helps me stay alert and continue with my tasks. On a holiday afternoon, I shared Dan Chomeng with my wife, and she told me that next month, we should still ask Ironman to roast a batch of Dan Chomeng for us.

90+ Coffee Bean Brand Recommendations

Another 90+ coffee bean roasted by FrontStreet Coffee—Zhu Mang—offers complete assurance in both brand and quality. More importantly, it provides extremely high value. A half-pound (227 grams) package costs only about 90 yuan. Calculating at 15 grams per pour-over cup, one package can make 15 cups of coffee, with each single-origin cup costing only about 6 yuan. Compared to coffee shops that often charge dozens of yuan per cup, this represents exceptional value for money.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online shop services at https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473