Honey Fruit Sun-Dried Yirgacheffe Coffee vs Regular Sun-Dried Yirgacheffe - How to Brew Honey Fruit Sun-Dried Yirgacheffe

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Yirgacheffe: Ethiopia's Legendary Coffee Region

Yirgacheffe is one of Ethiopia's most legendary small towns. Anyone who loves single-origin coffee has certainly tasted coffee produced here.

Even those unfamiliar with coffee have likely heard about it while browsing Weibo or public accounts. Yirgacheffe was originally a sub-region within Ethiopia's Sidamo coffee-producing area.

Because the coffee beans produced here have more outstanding flavors than those from other sub-regions, it was separated out and now appears alongside Sidamo as one of Ethiopia's main coffee-producing regions.

The Foge Village and Honey Fruit Natural Process

In the small village of Foge within the Yirgacheffe region, there's a coffee bean processed using the "Honey Fruit Natural" method. Due to its exceptional quality, it avoided being sent to the Ethiopia Commodity Exchange (ECX) to be mixed and sold with other coffees.

The ECX Trading System

Before 2017, whether coffee beans were processed by coffee farmers themselves or by cooperatives, they could only be sold through the ECX.

Every bag of coffee beans transported to the ECX could be sold. Meanwhile, the ECX's operations could prevent low prices resulting from malicious competition among coffee farmers.

However, under these regulations, uniquely flavored, high-quality beans were not easily identified and consequently could not be sold at high prices.

Until March 2017, Ethiopia's prime minister approved a reform that would change the fate of Ethiopian coffee beans. This reform clearly stated that cooperatively operated coffee processing stations have the right to directly export coffee; and it allowed the separation of top-tier coffee-growing areas.

This means that once coffee hunters or green coffee buyers recognize the quality of cooperative coffee beans, they can directly purchase the coffee beans from the cooperatives.

These coffee beans are also spared from being mixed with other coffee beans. This Yirgacheffe Sirinaga natural coffee is precisely the result of this beneficial reform.

After our green bean partners cupped this coffee, they brought this honey fruit natural coffee directly from the Foge processing station in Sirinaga, Yirgacheffe town.

Foge Processing

Centered around the Foge processing station, approximately 300 surrounding coffee farming households bring their harvested coffee beans here for processing.

The processing station primarily focuses on washed processing, with natural processed beans being quite rare, and specially processed coffee beans are even rarer.

What Heybird Jun recommends to you is precisely this rare "Yirgacheffe Coffee Sirinaga Foge Processing Station Honey Fruit Natural" coffee bean.

Honey Fruit Natural Processing Method

When coffee farmers harvest coffee cherries, they use small sugar content testers to test the cherries. Once the coffee cherries reach the sugar content standard, they are immediately picked to ensure the cherries don't over-ferment.

This coffee bean features rich, acidic blue fruit flavors, with a mellow red wine fermentation aroma upon entry, making it unforgettable at first taste.

Coffee with just the right sugar content brings you a sweet start to the school season.

How to Brew Yirgacheffe Coffee [Honey Fruit Natural] Well?

FrontStreet Coffee Pour-Over Reference:

Weigh 15g of [Honey Fruit Natural] coffee powder and pour it into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, extracted with a V60 dripper.

The hot water in the pour-over kettle circles clockwise around the center of the dripper. 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, like before, circle clockwise around the center of the dripper. The water flow should not hit where the coffee powder meets the filter paper to avoid channel effects.

When pouring the coffee powder to the outermost circle, leave one circle, then circle back toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese Ice Pour-Over [Honey Fruit Natural]

FrontStreet Coffee Ice Pour-Over [Honey Fruit Natural] Reference:

Yirgacheffe Coffee [Honey Fruit Natural], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%).

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

Bloom with 40 grams of water, bloom time 30 seconds.

Segmented pouring: first segment 60 grams of water, second segment 40 grams of water. Use a relatively thin but high water column for pouring, stirring forcefully to ensure the coffee powder rolls fully, but be careful not to let the liquid level get too high or hit the edge filter paper.

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

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