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

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Washed Yirgacheffe Coffee - Lemon Green

Whenever we climb mountains, ford waters, and venture deep into production areas, driving hundreds of kilometers away from cities, this process feels like departure—leaving the civilization humans depend on; it feels like regression—returning 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; this is the birthplace of "self-love" and "love for others." 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 colors of its national flag symbolize the Holy Trinity—Father, Son, and Holy Spirit—embodying the three virtues of loyalty, hope, and compassion cherished by human freedom, representing the three regions of Tigray (red), Amhara (yellow), and Shewa (green). The five-pointed star on the blue circle radiates light, symbolizing prosperity.

Ethiopia has eight major coffee bean 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 kilometers 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 flavors 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 flavors, refreshing lime becomes the dominant note. Sufficient sweetness creates a pleasant mood, and relying on professional and meticulous coffee bean roasting, we have showcased its delicate side. The aromas of bergamot and small white flowers will bloom persistently in the mouth.

How to Brew Yirgacheffe Coffee [Lemon Green] Perfectly?

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

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

When pouring to the outermost circle of coffee powder, leave one circle empty, then continue pouring circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The coffee brewing 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%).

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

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

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively thin but high water column for pouring, stirring forcefully to make the coffee powder roll fully. However, be careful 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 20g of powder).

Important Notice :

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Tel:020 38364473