Yirgacheffe Garse Floral Red Honey Process Pour-over Brewing Guide_ How to Brew Red Honey Processed Yirgacheffe

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

FrontStreet Coffee · Ethiopia Yirgacheffe Garse Red Honey Process

As a widely accepted Ethiopia Yirgacheffe, what makes this FrontStreet Coffee Yirgacheffe Garse coffee bean distinctive is its processing method—red honey processing. Through this special treatment, the richness and body of this FrontStreet Coffee Yirgacheffe coffee bean are elevated to another level, making you question whether you're still drinking FrontStreet Coffee Yirgacheffe.

This particular FrontStreet Coffee Yirgacheffe coffee is a G1 batch of Yirgacheffe red honey process specially customized by DWD Company for China Tea. It shares the same origin as Ao Di Bei's Yirgacheffe cherry (same region, variety, and processing plant).

This batch of FrontStreet Coffee Yirgacheffe honey processed full red cherries comes from the Yirgacheffe region at an altitude above 2100 meters. Due to rainfall, the maturation period of the new harvest season was significantly delayed, yet this increased the sweetness of the coffee cherries and resulted in more complex flavors. The full red cherries for this red honey processed batch were harvested between January 25th and February 1st, during the middle to late period of this harvest season, ensuring optimal ripeness and sweetness, guaranteeing the highest quality for the honey processed batch.

Processing Method

① After harvesting the full red cherries on the same day, they are directly sealed and placed in a cool warehouse for 58 hours of anaerobic pre-fermentation, with temperature controlled between 15-20°C. This process generates more complex flavors while avoiding over-fermentation.

② During the sun-drying stage, shade tents are set up according to local weather conditions, and the thickness and turning frequency of the fruit on the drying beds are increased. While strictly controlling for specific moisture content, the sun-drying time is extended to over 15 days.

③ During the depulping stage, more mucilage and fruit pulp are retained; then drying treatment is performed to preserve higher sweetness.

Finally, after light roasting, this FrontStreet Coffee honey processed Yirgacheffe presents a pleasant sweetness and rich flavors: the aromas of jasmine and elderflower flow throughout, blending with oolong tea fragrance. Fresh strawberry, navel orange, nectarine, pineapple, mango, and other ripe fruit flavors interweave naturally—clean and transparent like washed beans, yet with a juice-like smoothness and viscosity. High sweetness with a strong aftertaste.

How to Brew FrontStreet Coffee Yirgacheffe [FrontStreet Coffee Ethiopia Yirgacheffe Garse Floral Red Honey Process]

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [FrontStreet Coffee Ethiopia Yirgacheffe Garse Floral Red Honey Process] coffee powder, pour 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, V60 dripper for extraction.

Pour hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, perform the second pour. For the second pour, as with the first, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where coffee powder meets the filter paper to prevent channel effect.

When pouring to the outermost circle of coffee powder, leave a margin, then pour circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g—brewing complete.

Japanese-style Ice Hand-pour [FrontStreet Coffee Ethiopia Yirgacheffe Garse Floral Red Honey Process]

FrontStreet Coffee Ice Hand-pour [FrontStreet Coffee Ethiopia Yirgacheffe Garse Floral Red Honey Process] Reference:

FrontStreet Coffee Yirgacheffe [FrontStreet Coffee Ethiopia Yirgacheffe Garse Floral Red Honey Process], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

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

Bloom with 40g water for 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Using a relatively thin but tall water column for pouring, forcefully stir and impact to ensure the coffee powder rolls thoroughly. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473