How to Pour-Over Natural Process Yirgacheffe Aricha Coffee Beans_ Recommended Water Temperature for Natural Process Aricha Coffee Brewing

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FrontStreet Coffee Yirgacheffe - ARICHA

Aricha is named after the Aricha kebele in Ethiopia's Yirgacheffe producing region. In a village called Aricha kebele, not far east of Yirgacheffe, Aricha is about 8 kilometers from the center of Yirgacheffe town. Kebele is Ethiopia's smallest administrative unit, with a scale of about 500 households (equivalent to 3500-4000 people), similar in size to a community.

Most coffee in this region comes from wild varieties in local native forests and naturally cultivated varieties by local indigenous people. Therefore, the coffee tree varieties in this area are very diverse, often containing up to 20-30 varieties in a single batch. Since they are harvested from native forests above 1850 meters altitude, they cannot be named after estate names, so they are named after the harvesting area Aricha.

Origin Introduction

Yirgacheffe was originally a medium-sized town within Ethiopia's Sidamo producing region, serving as the local coffee bean distribution center and transportation hub.

High Altitude:

The town of Yirgacheffe is surrounded by various coffee-producing villages, with plateaus ranging from 1750 to 2400 meters in altitude, making it the highest altitude coffee producing area in the country. Because the altitude in this area is generally higher than other regions in Sidamo Province, the coffee flavor characteristics produced are very distinctive and well-received by the market. It is renowned for its rich and characteristic fruit aroma and high quality, and its popularity has greatly increased, so it is now treated as an independent producing region in the industry.

Organic Cultivation:

Local coffee trees are all organically grown (because they are too poor to afford synthetic fertilizers), and the beans are relatively small. Currently, most have been converted to washed processing, with clean flavor, rich floral aroma and citrus lemon-like fruit fragrance.

High Grade:

This batch of FrontStreet Coffee's Aricha is rated as G1, the highest grade by ECX. From green bean appearance, consistency, freshness to dry aroma and flavor, it is quite excellent. (Regarding ECX, the author will introduce it in another article)

Variety:

This batch of FrontStreet Coffee's sun-dried Yirgacheffe Aricha coffee is specifically Ethiopia's heirloom varieties, produced at Kebel Aricha processing station, hence named Aricha. There are about 650-700 small coffee farmers nearby. Farmers bring ripe coffee cherries here for processing in exchange for cash. After the processing station screens usable cherries, they are directly placed on racks for sun drying. For the first few days of drying, they are turned every 2-3 hours to prevent over-fermentation. After 4-6 weeks of sun drying, workers will use machines to scrape off the outer pulp depending on weather and temperature conditions, then transport to Addis Ababa for storage. Usually, sun-dried beans are stored in parchment form until dehulling before export to ensure green bean quality.

Parchment Beans

The defect rate of this batch of green beans is relatively low for sun-dried beans, and the aroma is also excellent. The default setting is medium-light roast for delivery. The dry powder shows rich berry aroma, with a hint of candy sweetness. Upon tasting, you can feel a light, refreshing wine sensation, still with typical citrus aroma, very comfortable sweet and sour feeling. The aftertaste is like the concentrated essence of orange candy, filled with a feeling of happy childhood innocence.

Green Beans Before Roasting

Flavor: Dried strawberry, passion fruit, black plum, tropical fruit sweetness, fruit wine aroma, brown sugar syrup

Mouthfeel: Excellent sweet and sour sensation, bright, refreshing, and multi-layered

Roast Level: Medium-light roast

How to Brew FrontStreet Coffee Yirgacheffe Coffee [FrontStreet Coffee Sun-dried Yirgacheffe Aricha] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of FrontStreet Coffee Sun-dried Yirgacheffe Aricha 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, extracted with V60 dripper.

The hot water in the pour-over kettle should be poured clockwise in circles centered on the middle of the dripper. Start timing when brewing begins. Brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour the second time. For the second pour, like before, pour clockwise in circles centered on the middle of the dripper. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

When pouring coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the middle. At 2 minutes 20 seconds, brew the coffee to 220g, and the coffee brewing is complete.

Japanese Style Ice Pour-over [FrontStreet Coffee Sun-dried Yirgacheffe Aricha]

FrontStreet Coffee Ice Pour-over [FrontStreet Coffee Sun-dried Yirgacheffe Aricha] Reference:

FrontStreet Coffee Yirgacheffe coffee [FrontStreet Coffee Sun-dried Yirgacheffe Aricha], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer half setting - Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high pouring water column, forcefully stirring and impacting to make the coffee powder roll fully, but be careful not to let the liquid level get too high and not to hit the filter paper at the edge.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20g powder).

END

Important Notice :

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