Ethiopian Coffee | Single Origin Coffee Bean Recommendation -- Revelation Rare Pearl Round Bean Washed Process

Ethiopia Coffee | Single Origin Bean Recommendation - Tianqi Rare Pearl Peaberry, Washed

Ethiopia Yirgacheffe Tianqi Rare Pearl Peaberry, Washed Process

★ Citrus and lemon caramel flavors, with honey-like sweetness

Coffee Country: Ethiopia

Coffee Region: Yirgacheffe

Producer: Tianqi

Coffee Variety: Local Landrace

Altitude: 1,800m

Grade: Rare Pearl Peaberry

Processing Method: Washed

Brewing Equipment: Drip pot, pour-over, siphon, moka pot

Brewing Method: Using a Hario dripper as the example - parameters will vary with different equipment

1. Grind Size: Fuji R-4 grinder, setting 3.5 - the size of fine white sugar

2. Coffee-to-Water Ratio: 16:1, with a total water injection of 240cc for 15g of coffee

3. Water Temperature: 88-90°C

4. Extraction Time: 1 minute 55 seconds in total. Inject 30cc and bloom for 30 seconds. Continue pouring to 240cc, then stop. Remove the dripper at 1 minute 55 seconds and the brew is done.

Roaster's Notes

From coffee's birthplace comes this extremely rare pearl peaberry from Yirgacheffe, Ethiopia. This batch is something special - peaberries of this grade, hand-selected at the plantation, are exceptionally scarce. The cup shows clean sweetness with a long-lasting aftertaste.

Roasting peaberries is far trickier than roasting regular beans. To cook the center fully and bring out the sweetness and lingering finish this heaven-sent coffee deserves, we stretched the yellowing stage slightly longer than usual, then shortened the post-yellowing stage a touch beyond the norm. As first crack begins, the unique citrus and lemon aromas gradually emerge. To protect the low, tea-like notes, we let the development after first crack slow down - roasting light, yet to the very edge of how light it can go - preserving the fruit aroma while adding texture to the aftertaste.

FrontStreet Coffee Recommendation

If rare Ethiopian lots excite you, FrontStreet Coffee's Natural Red Cherry from the same Yirgacheffe region is well worth trying. Only fully ripe, defect-free cherries are picked, then sun-dried on raised beds for three to five weeks and turned every 2-3 hours in the early days to prevent uneven fermentation - a process that layers classic Yirgacheffe character over tropical fruit: citrus-like acidity, juicy berries, honeyed sweetness, and a cream-smooth body.