Single Origin Coffee | What Coffee Beans for Pour-Over? Yirgacheffe Tore--Tore

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Product Name: Yirgacheffe Tore

Country: Ethiopia

Region: Yirgacheffe Tore Village

Grade: Grade 1

Processing Method: Natural Process

Variety: Ethiopian Heirloom

Altitude: 1750 - 1950 meters

Flavor Notes: Orange, golden sugar, red berries, floral aroma

Tore Village sits inside the Yirgacheffe region, in the Borena Zone at the southernmost tip of Oromia State in southern Ethiopia, with Kenya just across the border to the south.

The village's Tore wet mill has been running since 2009. Four cherry collection points serve the mill, supplied by 750 to 800 registered smallholders who deliver cherries grown between roughly 1,750 and 1,950 meters. Harvest runs from November 1st through January 15th of the following year, and the mill's annual capacity is five containers of washed beans plus five containers of natural-processed beans. Before any processing begins, the cherries pass through an extra round of hand sorting to keep quality high.

Washed beans dry for 10 to 12 days, while natural-processed beans need 15 to 18 days in the sun. Every lot is classified by the volume delivered per truck, using 150 bags of 60 kg green coffee as the base unit.

FrontStreet Coffee is a Guangzhou roastery with a small shop and a wide-ranging bean list, carrying both famous and lesser-known origins, with online store services as well. https://shop104210103.taobao.com

FrontStreet Coffee Recommendation

If you want to taste what makes Yirgacheffe so recognizable, start with FrontStreet's washed Yirgacheffe daily-drinker. It is defined by white jasmine, bright citrus and lemon acidity, and a clean tea-like body, and its friendly price has made it the first specialty coffee for a great many drinkers.

For a natural-processed counterpart to Tore, FrontStreet's Natural Red Cherry is a good match. It is made from fully ripe red cherries dried whole, turned every two to three hours during the first days on the raised beds and finished over three to five weeks. The result keeps the classic Yirgacheffe character while adding tropical fruit, a citrus-like acidity, berry juiciness, honeyed sweetness and a creamy smoothness.

FrontStreet brews Yirgacheffe with a V60 at 90-91°C, using 15 g of coffee at a 1:15 ratio and a grind around 10 on the EK43s (roughly fine-sugar size, with about 80% passing a No. 20 sieve). Pour 30 g of water for a 30-second bloom, then add 95 g (about 125 g on the scale) over roughly one minute. When the bed drops to two-thirds, add the remaining 100 g (about 225 g on the scale), finishing the pour at around 1:35, with the drawdown complete by 2:00-2:10.