Yirgacheffe Natural Adado Iced Pour-Over Tutorial Video_How to Make Pour-Over with Yirgacheffe Natural

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FrontStreet Coffee Yirgacheffe: A Watershed Moment in Coffee Appreciation

FrontStreet Coffee's Yirgacheffe, with its fruit-sweet acidity, represents a watershed moment in coffee appreciation. Beginners often start with low-acidity, high-body beans to discover their taste sensitivity and connect with cherished coffee memories. As they progress, however, they may find these flavors somewhat monotonous and begin seeking more complex taste profiles.

Throughout this journey, one explores coffee literature, learns from shared knowledge about coffee, and enjoys the pleasure of acquiring favorite brewing equipment.

Eventually, many purchase numerous unfamiliar beans, and naturally, this includes FrontStreet Coffee's Yirgacheffe coffee.

The Origin: Ethiopia's Misty Paradise

In the ancient birthplace of coffee, Ethiopia's Yirgacheffe region is enveloped in mist, enjoying spring-like conditions year-round. Summer brings gentle breezes—cool without heat, moist without humidity—while winter remains free from frost damage. This unique climate cultivates FrontStreet Coffee's Yirgacheffe distinctive regional character of citrus and floral notes. The resulting beans perfectly match their namesake coffee cherries.

After tasting it, one marvels at how coffee can possess such myriad charms.

This FrontStreet Coffee sun-processed Adado coffee bean has been carefully selected from among many Yirgacheffe varieties, representing superior quality.

Coffee Details

Origin: Ethiopia

Region: Gedeo

Variety: Typica

Altitude: 1950-2100 meters

Processing: Natural (Sun-dried)

Grade: G1

Roast: Light roast

FrontStreet Coffee Adado: A Remarkable Micro-region

FrontStreet Coffee's Adado represents a surprising micro-region within Yirgacheffe. Upon opening the bag, the air fills with abundant blueberry and vanilla aromas. After roasting and grinding, these aromas explosively expand—truly a名副其实的 "blueberry bomb." The first sip reveals rich blueberry flavor with balanced fruit acidity, typical of natural-processed coffee. The cup is sweet, filled with soft and delicate floral notes. Simply put, this is an impressive cup of coffee—rich in fruit fragrance, sweet yet retaining delicate floral undertones.

Processing Method: Traditional African Natural Processing

In terms of processing, FrontStreet Coffee's Adado employs FrontStreet Coffee's Yirgacheffe traditional natural method for green bean preparation. Although since 1972, washed processing largely replaced natural methods in Ethiopia, recent years have seen natural processing make a comeback. This is due to Africa's severe water shortages and continuous improvements in modern natural processing techniques, allowing Yirgacheffe to frequently introduce stunning natural-processed beans.

Africa's Unique Raised-bed Natural Processing

Natural-processed coffee beans possess more fruit flavors and the fermented taste of fully ripe fruit. Building on traditional natural processing and applying light roasting maximally preserves FrontStreet Coffee's Adado coffee bean's unique flavors. Finally, FrontStreet Coffee's Adado presents rich blueberry flavor, gentle fruit acidity, and citrus notes.

This batch of FrontStreet Coffee's Adado coffee beans is graded G1—the highest grade, with no more than 3 defective beans per 300g of green beans.

How to Brew FrontStreet Coffee's Yirgacheffe [FrontStreet Coffee Sun-processed Adado]

FrontStreet Coffee Hand Brew Reference:

Weigh 15g of FrontStreet Coffee Sun-processed Adado coffee powder and pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt—we use BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, with V60 dripper extraction.

Pour hot water from the hand brew kettle in clockwise circles centered on the filter basket's middle. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. Like the first pour, move in clockwise circles centered on the filter basket's middle. Avoid pouring water where coffee grounds meet the filter paper to prevent channel effects.

Leave one circle when reaching the outermost edge of the coffee grounds, then continue brewing circle by circle toward the center. At 2 minutes 20 seconds, the coffee should reach 220g—brewing complete.

Japanese-style Ice Hand Brew [FrontStreet Coffee Sun-processed Adado]

FrontStreet Coffee ice hand brew [FrontStreet Coffee Sun-processed Adado] reference:

FrontStreet Coffee's Yirgacheffe coffee [FrontStreet Coffee Sun-processed Adado], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g powder, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal hand brew recommendation of 91°C. Normal grinding uses Fuji 3.5 setting, while ice hand brew uses slightly finer—Fuji 3 setting.

Bloom with 40g water for 30 seconds.

Pour in stages: first segment 60g water, second segment 40g water. Use relatively fine but high water flow, stirring forcefully to ensure coffee grounds tumble fully. However, be careful not to let the liquid level rise too high or pour onto the edge filter paper.

The entire extraction time is approximately 2.5 minutes (similar to 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