Washed Yirgacheffe Citrus-Floral Coffee Japanese Iced Pour-Over Brewing Guide_Citrus-Floral Coffee Flavor Characteristics

Citrus Blossom/YIRGACHEFF--The Authentic African Gem

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Many friends may not have heard of the name "Citrus Blossom," but everyone should be familiar with Yirgacheffe. In fact, it's the Yirgacheffe coffee originally from Ethiopia, Africa. Due to its unique citrus flavor and floral aroma, it has been specially named "Citrus Blossom."

Yirgacheffe is a small town in Ethiopia, with an altitude of approximately 1700-2000 meters, making it one of the highest altitude coffee-producing areas in Ethiopia. This area has been a wetland since ancient times. The local ancient word "yirga" means "to settle down," and "cheffe" refers to wetland. Therefore, the meaning of Yirgacheffe's place name is "Let us settle and make a living in this wetland."

The pleasant climate, spring-like throughout the year, and the higher altitude conditions not only allowed the indigenous people to "settle and make a living" but also made the local coffee stand out due to its superior geographical environment.

Most coffee trees here are planted in farmers' own backyards or mixed with other crops in farmland. Each household's yield is not large, making it typical garden coffee. These mountain villages are shrouded in mist, with spring-like weather year-round. Summers are breezy, cool but not hot, rainy but not damp, and winters do not cause frost damage. This cultivates a unique [regional taste] of citrus and floral notes. This is the so-called "Yirgacheffe flavor," specifically referring to the intense jasmine fragrance, lemon, as well as the sweet aromas of peaches and almonds, plus tea aromas.

Previously, Yirgacheffe used the oldest natural processing method, but in 1972, Ethiopia introduced Central and South American washed processing techniques to improve quality. This made the jasmine fragrance and citrus aroma of Yirgacheffe coffee clearer and more refined, elevating it to become a supreme among world specialty beans. The exquisite washed processing technique was indispensable. After the 1970s, this area focused on washed processing, becoming Ethiopia's most popular washed bean producing region.

Origin

Ethiopia Yirgacheffe G1

Altitude

1500-2000m

Process

Washed

Taste Profile

citrus, floral, green tea

How to Brew Yirgacheffe Coffee "Citrus Blossom" Well?

FrontStreet Coffee's pour-over reference: Weigh 15g of "Citrus Blossom" coffee powder and pour it 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 a 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, and brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, pour clockwise in circles centered on the middle of the dripper. The water stream should not hit the place where the coffee powder connects with the filter paper to avoid channeling effects.

Leave a circle when the coffee powder is poured to the outermost edge, then brew back to the middle circle by circle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese-Style Ice Pour-Over "Citrus Blossom"

FrontStreet Coffee's ice pour-over "Citrus Blossom" reference:

Yirgacheffe coffee "Citrus Blossom," light to 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 recommended 91°C for pour-over. Normal grinding uses small Fuji 3.5 setting, while ice pour-over uses slightly finer half a setting - small Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Pour water in segments, first segment 60g water, second segment 40g water. Used a relatively thin but high water column for pouring, with forceful stirring impact to make the coffee powder fully tumble, but be careful not to let the liquid level get too high and not to hit the edge filter paper.

The entire extraction time is also approximately 2.5 minutes (close to the normal extraction time for 20g powder).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473