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

FrontStreet Coffee Yirgacheffe: A Turning Point in Learning to Love Coffee

FrontStreet Coffee's Yirgacheffe, with its fruit-sweet acidity, marks a turning point in how many people come to appreciate coffee. Beginners often start with low-acid, full-bodied beans as they discover their own taste sensitivity and connect with the coffee memories they cherish. As they progress, though, those flavors can start to feel one-dimensional, and they begin looking for something more complex.

Along the way they read about coffee, learn from shared knowledge, and enjoy the pleasure of collecting favorite brewing gear.

Eventually many end up buying plenty of unfamiliar beans—including, quite naturally, FrontStreet Coffee's Yirgacheffe.

The Origin: Ethiopia's Misty Paradise

In the ancient birthplace of coffee, Ethiopia's Yirgacheffe region lies wrapped in mist and enjoys spring-like conditions all year. Summer brings gentle breezes—cool without heat, moist without dampness—and winter passes without frost damage. This particular climate cultivates FrontStreet Coffee Yirgacheffe's distinctive regional character of citrus and floral notes, and the resulting beans match their namesake cherries perfectly.

After tasting it, you marvel that coffee can hold such a range of charms.

This FrontStreet Coffee sun-processed Adado bean was carefully selected from among many Yirgacheffe varieties and represents 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 is a surprising micro-region within Yirgacheffe. Open the bag and the air fills with abundant blueberry and vanilla aromas; once roasted and ground, they expand explosively—truly a "blueberry bomb." The first sip reveals rich blueberry flavor with the balanced fruit acidity typical of naturally processed coffee. The cup is sweet, filled with soft, delicate florals. Simply put, this is an impressive coffee: rich in fruit fragrance, sweet yet retaining delicate floral undertones.

Processing Method: Traditional African Natural Processing

For processing, FrontStreet Coffee's Adado uses FrontStreet Coffee's traditional Yirgacheffe natural method for preparing the green beans. Although washed processing largely replaced naturals in Ethiopia after 1972, recent years have seen natural processing return. Africa's severe water shortages have played a part, as have continuous improvements in modern natural techniques, and together they let Yirgacheffe turn out stunning natural-processed beans again and again.

Africa's Unique Raised-Bed Natural Processing

Naturally processed beans carry more fruit flavor and the fermented taste of fully ripe fruit. Building on traditional natural processing and applying a light roast best preserves FrontStreet Coffee's Adado coffee's unique flavors. In the end, FrontStreet Coffee's Adado shows rich blueberry flavor, gentle fruit acidity, and citrus notes.

This batch of FrontStreet Coffee's Adado 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 and grind it medium. The particles should be slightly coarser than table salt—we use BG grinder setting 5R (60% standard sieve pass rate), a water temperature of 90°C, and a V60 dripper.

Pour the hot water from the brew kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, begin the second pour. As with the first, move in clockwise circles centered on the middle of the dripper. Avoid pouring where the grounds meet the filter paper, to prevent channeling.

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

Japanese-Style Iced Hand Brew [FrontStreet Coffee Sun-Processed Adado]

FrontStreet Coffee iced hand-brew reference for [FrontStreet Coffee Sun-Processed Adado]:

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

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

Bloom with 40g of water for 30 seconds.

Pour in stages: a first segment of 60g of water, a second segment of 40g. Use a relatively fine but high water stream, stirring forcefully so the grounds tumble fully. Be careful not to let the liquid level rise too high or to pour onto the edge filter paper.

The entire extraction time is about 2.5 minutes—similar to the normal extraction time for 20g of grounds.

FrontStreet Coffee Recommendation

For a first look at the Ethiopian region, begin with the classic FrontStreet Washed Yirgacheffe, a daily-drinker coffee known for white jasmine, bright citrus and lemon acidity, and a tea-like quality—and for its friendly price, which has made it the first specialty bean for countless drinkers. Yirgacheffe is a small town in the Sidamo zone of southern Ethiopia, at roughly 1,700-2,100 meters, with the coffee trees planted above 1,800 meters, making it one of the highest coffee regions in the world. The area has been wetland since ancient times, and its highly recognizable white florals and lemon-citrus acidity turned "Yirgacheffe" into shorthand for Ethiopian specialty coffee. In 2010, because the name had grown so famous, the Ethiopian Commodity Exchange finally separated it from the Sidamo region—which is how Yirgacheffe became the household name it is today.

Many people don't know that the town can be broken down into many smaller areas, even individual villages, several of which have experienced cooperatives whose mature processing pushes Yirgacheffe's flavor up a level. The best-known is FrontStreet Washed Gudingding cooperative, from Gudingding village in the Worka area on Yirgacheffe's southeastern edge. It was originally part of the Worka cooperative under the Yirgacheffe union YCFCU, and as demand grew for traceable green beans it was picked out by coffee hunters worldwide as a "single origin." Its processing follows the most traditional washing, and the result—called Yirgacheffe's last pure land—carries none of the usual bitterness, instead bringing its own clear, bright citrus and lemon acidity and jasmine fragrance that win many drinkers over at the first sip.

Also from Yirgacheffe, FrontStreet Red Cherry is processed as a whole-ripe natural: only fully ripe, sound cherries are picked, given a first sorting at the mill, then spread on raised beds to dry. In the first few days the cherries are turned every 2-3 hours to keep them from overheating and over-fermenting. After three to five weeks of sun-drying, workers judge the weather and temperature and mechanically scrape off the outer pulp before the coffee is moved to storage. Because the fruit dries with the pulp still on, the cup keeps the typical Yirgacheffe character while gaining the tropical fruit of a natural: citrus-like acidity, a berry-juice quality, honeyed sweetness, and a creamy smoothness. For brewing, FrontStreet suggests a V60 at 90-91°C, 15g of coffee, a 1:15 ratio, and a grind of EK43s setting 10, or fine-sugar coarseness (80% through a #20 sieve).