Differences Between Hot and Cold Pour-Over of Washed Yirgacheffe Lemon Green Coffee _ How to Best Brew Lemon Green Coffee

Washed Yirgacheffe Coffee - Lemon Green

Whenever we climb mountains, ford rivers, and travel deep into the producing areas, driving hundreds of kilometres away from the cities, the process feels like a departure, a leaving behind of the civilisation humans depend on; it also feels like a return, a going back to humanity's original state of gathering, hunting, and farming. But the reality is quite the opposite. Our thoughts are returning to their origins. The first people learned from these places; this is where the idea of "symbiosis" between humans and nature was born, and where "self-love" and "love for others" have their roots. In the city we call it "empathy," and every coffee bean carries such a message.

Ethiopia: The Ancient Nation of Coffee

Ethiopia is one of Africa's ancient nations, with a 3,000-year history. The three colours of its national flag symbolise the Holy Trinity, Father, Son, and Holy Spirit, and embody the three virtues of loyalty, hope, and compassion cherished by human freedom, standing for the three regions of Tigray (red), Amhara (yellow), and Shewa (green). The five-pointed star on the blue circle radiates light and symbolises prosperity.

Ethiopia has eight major coffee-producing regions: Yirgacheffe, Sidamo, Harrar, Teppi/Bebeka, Djimma, Illubabor, Limu, and Nekempte. Among these, the most renowned specialty coffee regions are Yirgacheffe, Sidamo, Nekempte, Limu, and Harrar.

Kochere, located 25 kilometres southeast of Yirgacheffe town, is a small producing area and one of Yirgacheffe's famous micro-regions. Thanks to its unique environment and top-quality coffee, it has brought substantial benefits to the 100,000 people living here, making the standard of living in Kochere considerably better than in other regions of Ethiopia.

Lemon Green: M2M Coffee's Latest Creation

Lemon Green is M2M Coffee's latest creation. Harvested in 2017 from the Kochere region in Ethiopia, it is an Ethiopian heirloom variety. Washed processed, it carries pleasant flavours of lime, bergamot, and small white flowers.

This "Lemon Green" from Ethiopia's Kochere region is the sister variety to "Citrus Gardenia." Unlike classic citrus flavours, refreshing lime becomes the dominant note. Sufficient sweetness creates a pleasant mood, and through professional, meticulous roasting, we have shown its delicate side. The aromas of bergamot and small white flowers bloom persistently in the mouth.

How to Brew Yirgacheffe Coffee [Lemon Green] Perfectly?

FrontStreet Coffee Pour-over Reference: Weigh 15 g of Lemon Green coffee powder and grind it to a medium fineness. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (standard sieve pass rate 60%), with a water temperature of 90°C and a V60 dripper.

Pour the hot water from the pour-over kettle in clockwise circles with the centre of the filter cup as the focal point. Start timing when brewing begins. In 15 seconds, brew the coffee to 30 g, then stop pouring. When the time reaches 1 minute, pour water for the second time. For the second pour, just as before, pour in clockwise circles with the centre of the filter cup as the focal point. Avoid letting the water flow hit the area where the coffee powder meets the filter paper, to prevent channeling.

When pouring out to the outermost circle of coffee powder, leave one circle empty, then continue pouring circle by circle toward the centre. At 2 minutes and 20 seconds, brew the coffee to 220 g, and the brew is complete.

Japanese-style Iced Pour-over [Lemon Green]

FrontStreet Coffee Iced Pour-over [Lemon Green] Reference:

Yirgacheffe Coffee [Lemon Green], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

20 g coffee powder, 150 g ice cubes, 150 g hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 91°C. Normal grind is a Fuji 3.5 setting, while iced pour-over uses a slightly finer setting, Fuji 3.

Bloom water amount: 40 g; bloom time: 30 seconds.

Segmented pouring: first segment 60 g of water, second segment 40 g of water. Use a relatively thin but high water column for pouring, stirring forcefully to make the coffee powder roll fully. Be careful, however, not to let the liquid level get too high or hit the filter paper at the edges.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20 g of powder).

FrontStreet Coffee Recommendation

If Lemon Green's lime, bergamot, and white-flower profile appeals to you, the Yirgacheffe family around it is well worth exploring. FrontStreet Coffee's Washed Yirgacheffe is the classic introduction to the region, recognised for white jasmine, bright citrus and lemon acidity, and a tea-like body at a friendly price. For a single-cooperative lot, FrontStreet Coffee's Guodingding Cooperative from the Worka area of Yirgacheffe is an Ethiopia G1 washed coffee with elegant white florals, citrus, orange, and green-tea notes. And if you enjoy the way a washed Yirgacheffe turns juicy and sweet, FrontStreet Coffee's Sun-Dried Red Cherry is a natural-process Yirgacheffe made from whole ripe red cherries dried on raised beds for three to five weeks, adding tropical fruit, berry-juice body, honey sweetness, and a creamy texture.