Recommended Powder-to-Water Ratio for Sun-Dried Yirgacheffe All Red Berry Sun God Coffee Pour-Over_Brewing Suggestions for Sun-Dried Yirgacheffe

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

2018 New Season Ethiopia Garse Station Full Red Cherry Natural Yirgacheffe Coffee G1

Origin Details

• Origin: Yirgacheffe, Gedeo Zone, SNNP, Ethiopia
• Processing Station: Garse Station
• Altitude: 2,050m
• Variety: Ethiopia Heirloom
• Processing Method: Red Cherry Natural
• Harvest Year: 2018
• Roast Level: Light

This batch of Yirgacheffe coffee from Garse comes from the Beijing China Tea team, representing a custom batch entirely processed using full red cherry rack natural drying. During the new season coffee harvest, they traveled to African origins including Ethiopia, Kenya, and Tanzania to seek out this season's finest coffees.

Ultimately, among 17 processing stations under their Ethiopian partner DWD company from recent years, they selected the Garse processing station and Adido processing station, which rank among the highest in altitude, to process our washed and natural coffees for this season.

The Garse processing station, built in 2007, sits at an altitude of 2,050 meters and covers approximately 80 mu. The coffee cherries used are grown at altitudes above 2,100 meters, making it one of the highest-altitude growing areas in the entire Yirgacheffe region. All coffee cherries come from the mid to late harvest period, approximately from late December 2017 to early January 2018, ensuring the harvested coffee cherries originate from higher-altitude regions. Full red cherries, as the name implies, means using only fully ripe coffee cherries for processing. It is precisely thanks to such strict harvesting and processing standards that this batch of Garse coffee exhibits mature bergamot flavor characteristics.

This is also the second natural Ethiopian coffee in the past 3 years that has truly impressed me. Highly recommended.

How to Perfectly Brew Yirgacheffe Coffee "Full Red Cherry Sun God"

FrontStreet Coffee Pour-over Reference

Measure 15g of "Full Red Cherry Sun God" coffee powder and grind it to a medium setting. 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, and extract using a V60 dripper.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when you begin brewing. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, perform the second pour. During the second pour, as before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water directly onto where the coffee grounds meet the filter paper to prevent channel effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then brew in circles toward the center. By 2 minutes and 20 seconds, you should have brewed the coffee to 220g. The brewing process is complete.

Iced Extraction "Full Red Cherry Sun God"

FrontStreet Coffee iced extraction "Full Red Cherry Sun God" reference:

Yirgacheffe coffee "Full Red Cherry Sun God," light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 89°C water temperature, pre-infusion for 3 minutes, Chemex pot, then extract with ice water, total water volume 200ml.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473