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

FrontStreet Coffee · Ethiopia Yirgacheffe Garse Red Honey Process

As a widely accepted Ethiopia Yirgacheffe, what sets this FrontStreet Coffee Yirgacheffe Garse coffee apart is its processing method — red honey processing. Through this special treatment, the richness and body of the FrontStreet Coffee Yirgacheffe bean are lifted to another level, making you wonder 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. Because of rainfall, the maturation period of the new harvest season was significantly delayed, yet this increased the sweetness of the coffee cherries and produced more complex flavors. The full red cherries for this red honey batch were harvested between January 25th and February 1st, in the middle to late part of the season, ensuring optimal ripeness and sweetness and guaranteeing the highest quality for the honey batch.

Processing Method

① After the full red cherries are harvested the same day, they are directly sealed and placed in a cool warehouse for 58 hours of anaerobic pre-fermentation, with the temperature controlled between 15–20°C. This 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 the target moisture content, the sun-drying time is extended to more than 15 days.

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

Finally, after a light roast, 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 Pour-over Reference: Weigh 15g of [FrontStreet Coffee Ethiopia Yirgacheffe Garse Floral Red Honey Process] coffee powder and pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt — we use BG grinder setting 5R (60% standard sieve pass rate), a water temperature of 90°C, and a 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. 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 the coffee powder meets the filter paper, to prevent channeling.

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 Iced Pour-over [FrontStreet Coffee Ethiopia Yirgacheffe Garse Floral Red Honey Process]

FrontStreet Coffee Iced Pour-over [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. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding uses a Fuji 3.5 setting, while iced pour-over uses a slightly finer setting — Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a relatively thin but tall water column for pouring, stirring and impacting forcefully to ensure the coffee powder rolls thoroughly. Be careful, however, not to let the liquid level get too high or to 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).

FrontStreet Coffee Recommendation

Red honey processing gives this Yirgacheffe extra body and sweetness, and if that style appeals to you, FrontStreet Coffee's Yirgacheffe lineup is a good place to explore. For the classic benchmark, FrontStreet Coffee's water-washed Yirgacheffe — the everyday "daily drinker" — is known for white jasmine blossom, bright citrus and lemon acidity, and a tea-like body, and its friendly price has made it the first specialty bean for countless beginners.

To go deeper into village-level quality, FrontStreet Coffee's Sundingding (Gutingding) Cooperative coffee comes from a village-level washing station in the Woka area at the southeastern edge of Yirgacheffe. It follows the most traditional washed processing, so it carries no traditional bitterness at all — just fresh, bright citrus and lemon acidity plus jasmine fragrance.

And for a natural-processed companion with the same honeyed, fruit-forward character as this red honey coffee, FrontStreet Coffee's Sun-dried Red Cherry uses only fully ripe, sound cherries, dried on raised beds for three to five weeks, with citrus-like acidity, a juicy berry character, honeyed sweetness, and a creamy smoothness.

FrontStreet Coffee suggests brewing these with a V60 at 90–91°C, using 15g of coffee and a 1:15 ratio, ground to about fine caster sugar (EK43s setting 10, roughly 80% pass-through on the #20 sieve).