How to Brew Japanese Sekko Washed Yirgacheffe ABOL - Pour-Over Brewing Parameters

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Introduction to This Exceptional Yirgacheffe Coffee

This is a premium Yirgacheffe coffee specially selected by Japan's Ishikawa Corporation. Its aroma is not complex, but it emits intense notes dominated by passion fruit and citrus, which become particularly evident during roasting. Once first crack begins, the aroma blossoms magnificently. It possesses exceptional purity with no off-flavors, a persistent and lingering sweet aftertaste, and subtle tea-like notes in the finish...

Coffee Specifications

Producer: Japan's Ishikawa Corporation

Region: Yirgacheffe, Ethiopia

Grade: G1

Altitude: 1600 - 2500 meters

Variety: Ethiopian Heirloom

Harvest Period: November - January

Processing Method: Washed

About Ishikawa Corporation

Ishikawa Corporation is one of Japan's largest green coffee bean traders, renowned for their quality control personnel stationed throughout coffee-growing regions and their high standards. This Yirgacheffe G1 selected by Ishikawa Corporation represents more than just the epitome of minimal defects (G1 export standards require nearly zero defects in green beans, so many specialty Ethiopian coffees are exported as G2, but this particular batch has a defect rate so low that it surpassed the roaster's imagination).

Moreover, because export grades are based on defect counts rather than cupping quality, it's easy to find Yirgacheffe coffees on the market that don't taste good despite their grade. However, this batch is produced under the supervision of local cupping experts who oversee quality control, ensuring consistently high-quality flavor profiles while maintaining minimal defects.

The Meaning Behind "ABOL"

The name "ABOL" is not derived from any geographical region. Instead, it comes from the Ethiopian coffee ceremony where participants drink three cups of coffee. The best cup is locally called "ABOL" (the second cup is TONA, and the third cup is BEREKA).

Because this particular Yirgacheffe possesses exceptional flavor characteristics, it was given the name "ABOL." It's packaged in 30kg jute bags.

Quality Control Specifications

Procurement Standards:

• Only source raw materials from the excellent coffee-growing Kochere region

• Only procure batches with "A" grade specifications that possess the characteristic Yirgacheffe coffee aroma

• Only source batches with ECX cupping grades of "Specialty Grade 3 or above." After warehouse receipt, additional cupping is performed, and only high-quality batches undergo rigorous screening. This is followed by thorough manual sorting targeting near-zero defective beans, completing the final process.

Detailed Specifications

Grade: G1

Screen size: Screen 14 and above accounts for over 85%

Altitude: 1,900 meters

Flowering period: February - March

Harvest period: October - December

Processing Method for Yirgacheffe Coffee ABOL G1

Estate Operations:

Pulp removal - Mucilage removal - Using fermentation tanks - Washing - Using washing channels

Drying - Sun drying

Processing factory operations (Moplaco Trading):

Hulling - Foreign material removal - Screen sorting - Density sorting - Wind sorting - Hand sorting

Ishikawa Corporation Yirgacheffe G1 ABOL Flavor Profile

This is a Yirgacheffe coffee with a particularly distinct character. Its aroma is not complex but emits intense notes dominated by passion fruit and citrus, which become especially prominent during roasting. Once first crack begins, the aroma blossoms magnificently. It possesses exceptional purity with no off-flavors. When medium-light roasted, it achieves a perfect balance of acidity and sweetness, with a persistent and lingering sweet aftertaste and subtle tea-like notes in the finish.

How to Brew Yirgacheffe Coffee [Japan Ishikawa ABOL] Perfectly

FrontStreet Coffee Hand-Pour Reference:

Weigh 15g of [Japan Ishikawa ABOL] coffee powder, pour into a grinder and grind to medium consistency. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% pass-through rate on standard sieves). Water temperature at 90°C, extracted using a V60 dripper.

Pour hot water from the gooseneck kettle in clockwise circles centered in the middle of the filter. Start timing when you begin pouring. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, as with the first, pour in clockwise circles centered in the middle of the filter. Avoid pouring water directly where the coffee grounds meet the filter paper to prevent channel effects.

When pouring to the outermost circle of the coffee grounds, leave a margin and then continue pouring in circles toward the center. At 2 minutes and 20 seconds, you should have brewed the coffee to 220g. The brewing process is complete.

Cold Brew [Japan Ishikawa ABOL]

FrontStreet Coffee Cold Brew [Japan Ishikawa ABOL] Reference:

Yirgacheffe coffee [Japan Ishikawa ABOL], light to medium roast, BG grinder setting 4B, grind level 3, 20g beans, water temperature 89°C, bloom for 3 minutes, using Chemex brewer, then cold brew with ice water, total water volume 200ml.

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