Washed Yirgacheffe Kochere Coffee Bean Pour-Over Flavor Description_How to Brew Kochere Coffee for the Best Taste?

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Origin of Yirgacheffe Kochere Coffee

This Yirgacheffe coffee originates from the Chelelektu processing station in Kochere town, Gedeo zone of southern Ethiopia, harvested by hand.

The Gedeo zone is named after the indigenous Gedeo people of the region.

Kochere town has long been recognized as one of the best coffee-producing areas in southern Ethiopia. With its unique high altitude and iron-rich acidic soil, it provides an ideal growing environment for producing Yirgacheffe coffee with vibrant floral and fruity aromas.

Chelelektu, a small village shaped like a coffee bean...

Ethiopia, Yirgacheffe, Kochere

In 1995, Ethiopia reorganized its regions. The familiar Yirgacheffe was planned within the new SNNPR in the Gedeo zone. Currently, Yirgacheffe is located in central Gedeo, about 25 miles north of Kochere lies the famous Yirgacheffe town. The production model mainly involves local small farmers sending their batches to cooperatives for unified processing. For a long time, it has been recognized as one of the origins of high-quality coffee in southern Ethiopia.

The main harvest season in Ethiopia is November and December. Most farmers do not use modern farming methods but instead manually care for their coffee trees; they do not use harmful pesticides or herbicides. Therefore, almost all Ethiopian coffee is organic by default, whether certified or not. The combination of original growing methods and precise processing has made the region's coffee world-renowned.

How to Brew Yirgacheffe Coffee [Kochere] Perfectly

FrontStreet Coffee's pour-over reference: Weigh 15g of [Kochere] coffee powder, pour it 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, extracted with a V60 filter cup.

Starting from the center of the filter cup, draw circles clockwise with hot water from the pour-over kettle. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. Similar to the first pour, draw circles clockwise with the center of the filter cup as the center point. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effects.

Leave one circle when brewing to the outermost layer of coffee powder, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing is complete.

Japanese Style Ice Pour-Over [Kochere]

FrontStreet Coffee's ice pour-over [Kochere] reference:

Yirgacheffe coffee [Kochere], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g powder, 150g ice cubes, 150g hot water. The water temperature should be 1°C higher than the normal recommended 91°C for pour-over. Normal grinding is Little Fuji 3.5 setting, while ice pour-over is slightly finer by half a setting - Little Fuji 3 setting.

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 ensure the coffee powder rolls fully. However, pay attention that the liquid level should not be too high and should not hit the filter paper at the edge.

The entire extraction time is approximately 2.5 minutes (similar 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