Is Pour-over or Siphon Better for Yirgacheffe Worka Sakaro Coffee?_Roasting Recommendations for Washed Yirgacheffe Coffee

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Ethiopia Washed Sidamo Wonsho Hunkute Cooperative Lot #2

Flavor

The dry aroma presents sweet notes of floral, peach, and honey. Upon tasting, you can experience delicate floral aromas, honey, lemon, grapefruit, and other fresh citrus fruit flavors, along with black tea and sweet lychee notes.

Recommended Roast Level

Light roast, light-medium roast, medium-light roast

Ethiopia Washed Sidamo Wonsho Hunkute Cooperative Lot# 2 2000m

Ethiopia Washed Sidamo Wonsho Hunkute Cooperative - Lot #2

Flavor Description

The dry aroma presents sweet notes of floral, peach, and honey. Upon tasting, you can experience delicate floral aromas, honey, lemon, grapefruit, and other fresh citrus fruit flavors, along with black tea and sweet lychee notes.

Sidamo coffee offers extremely diverse flavors. Different soil types, microclimates, and countless native coffee varieties create distinct differences and characteristics in the coffee produced by each town. From 2010-2012, it received three consecutive superlative ratings from the authoritative American coffee review Coffee Review, scoring high marks from 92 to 94 points, demonstrating the extraordinary value of green beans from this region! The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The region's geology consists of nutrient-rich, well-drained volcanic soil, with depths reaching nearly two meters, and the surface soil appears dark brown or brown. The greatest advantage of this area is that soil fertility is maintained through the recycling of natural organic matter, using fallen leaves or debris from surrounding trees and plant root residues as natural fertilizers.

How to Brew Sidamo Coffee [Wonsho Hunkute Cooperative] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Wonsho Hunkute Cooperative] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, V60 filter cup for extraction.

The hot water in the pour-over kettle should circle clockwise around the center of the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. During the second pour, as before, circle clockwise around the center of the filter cup. The water stream should not hit the area where the coffee grounds connect with the filter paper to avoid channeling effects.

When brewing the coffee grounds to the outermost circle, leave one circle empty, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the coffee brewing process.

Cold Brew [Wonsho Hunkute Cooperative]

FrontStreet Coffee Cold Brew [Wonsho Hunkute Cooperative] Reference:

Sidamo coffee [Wonsho Hunkute Cooperative], light-medium roast, BG grinder setting 4B, grind level 3, 20g beans, 87°C water temperature, bloom for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml.

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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

Tel:020 38364473