How to Brew Blueberry Perfume Yirgacheffe Red Cherry Natural Process Coffee_ Pour-over Tutorial

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Today, we're introducing a natural process Yirgacheffe coffee. These beans belong to the full red cherry G1 grade, and they have a beautiful name - Blueberry Perfume.

Origin and Processing

From the flavor profile card, we can see these beans come from the Yirgacheffe region of Ethiopia, selected from full red cherries grown at an altitude of 2050 meters. These beans are from the Garse Saint processing station, which belongs to DWD Company. This company owns a total of 17 processing stations in the Yirgacheffe and Guji regions. The Garse processing station was built in 2007, and its altitude ranks among the highest of DWD Company's processing stations, covering an area of 80 mu. All full red cherries are harvested during the mid to late harvest season (early December to early January), ensuring that all fresh cherries come from high-altitude areas.

Processing Method

These Blueberry Perfume beans are immediately bagged and sealed on the day of harvest, then placed in a cool warehouse where the temperature is maintained between 15-25°C for a 36-hour pre-fermentation period, from 7-8 PM on the first day to 7-8 AM on the third day. After pre-fermentation, the beans are dried on traditional drying beds for 25 days until the moisture content reaches about 12%, then stored in the warehouse before dehulling for export.

Flavor Characteristics

The characteristic of these beans lies in the natural process of full red cherries. After light roasting, the beans themselves emit a very sweet fruity aroma, and you can feel that sweetness in the scent, making you believe this coffee will have excellent sweetness when brewed.

Prepare about 15 grams of coffee grounds. The bean shape of this Yirgacheffe coffee belongs to the typical small round particles of Yirgacheffe. I've always loved Yirgacheffe beans because they look so cute, but high-quality Yirgacheffe beans are also very uniform and round. Even before grinding, you can smell a sweet fragrance of melons and fruits - very sweet, with an aroma that makes you genuinely want to grab a handful of beans to chew.

The dry aroma after grinding continuously bursts out from the grinder. Even with just 15 grams of beans, it's enough to fill your entire space with coffee aroma - absolutely wonderful, making you look forward to these beans even before brewing.

I recommend brewing these beans with a 1:18 coffee-to-water ratio. Of course, this is also the light coffee brewing style consistently advocated by Minority Coffee. The reason I think this coffee shouldn't use too small a ratio is that these beans were harvested from fully ripe red cherries and underwent nearly a month of natural processing, so their flavor contains several threads of restrained yet stable sweetness compared to traditional bright fruity acidity washed Yirgacheffe, with hints of honey, sweet melon, and other aromas. Brewing with a larger ratio can stretch out the flavor layers and allow you to more clearly experience this unforgettable taste.

If you choose a smaller ratio, the brewed flavor will be dominated by fruit acidity, because the berry-like acidity in the front notes is still quite obvious, but it's immediately followed by fruity aroma and sweetness. Additionally, it's recommended to brew this coffee at around 88°C, not too high.

This coffee has a natural honey-like sweetness. Throughout the entire cup, this sweetness persists from the front notes to the aftertaste and lingers in the mouth - it's a bean with very lasting aroma. The flavor is quite substantial. Even with a light coffee ratio like 1:18, it doesn't feel thin at all. Instead, the flavor layers progress gently and comfortably.

At the same time, I recommend letting this coffee cool down before drinking. When the temperature drops to about 40-50°C, you'll find that the fruity acidity becomes more prominent and clear. As the temperature decreases, the balanced mouthfeel that existed due to heat is also broken, creating a different texture. So not all coffee must be consumed hot or as a short drink. In fact, letting it cool a bit can bring you many surprises.

How to Brew Yirgacheffe Coffee "Blueberry Perfume"

FrontStreet Coffee Hand Brew Reference:

Measure 15g of "Blueberry Perfume" coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, and V60 filter cup for extraction.

Pour hot water from the hand kettle in clockwise circles centered on the middle of the filter cup, starting the timer when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, pour in clockwise circles centered on the middle of the filter cup. The water stream should not hit the area where coffee grounds meet the filter paper to avoid channel effects.

Leave a circle when pouring coffee grounds to the outermost ring, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the brewing is complete.

Japanese Ice Pour-Over "Blueberry Perfume"

FrontStreet Coffee Ice Pour-Over "Blueberry Perfume" Reference:

Yirgacheffe coffee "Blueberry Perfume," light to medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20 grams of coffee grounds, 150 grams of ice, 150 grams of hot water. Water temperature is 1°C higher than the normal pour-over recommendation of 91°C. Normal grinding uses Fuji 3.5 setting, while ice pour-over uses slightly finer by half a setting - Fuji 3.

Bloom with 40 grams of water for 30 seconds.

Segmented pouring: first segment 60 grams of water, second segment 40 grams of water. Use a relatively thin but tall water stream, forcefully stirring and impacting to make the coffee grounds fully tumble, but be careful not to let the liquid level get too high or pour onto the edge filter paper.

The entire extraction time is about 2.5 minutes (similar to the normal extraction time for 20 grams of coffee).

Important Notice :

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