Differences Between Yirgacheffe Kochere Shepherd Natural and Washed Processing_How to Brew Kochere Shepherd Coffee

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Ethiopia is the birthplace of the Arabica variety and also currently the world's oldest known country for coffee consumption.

Ethiopia's local indigenous native coffee varieties are carefully selected from their vast genetic resources, representing the large-scale cultivation varieties in Ethiopia today.

Ethiopian coffee possesses outstanding aroma. Among these, the Yirgacheffe coffee growing region has received extremely high evaluations for its quality. Its unique flavor, with citrus, peach, and honey-like aromas, has been welcomed by coffee enthusiasts worldwide.

Yirgacheffe

This time, we have introduced both natural processed and washed processed Yirgacheffe coffees from the Teklu Dembel processing station in the Kochere town. These two coffees each have their own distinctive characteristics. Friends who love Yirgacheffe coffee shouldn't miss them!

Kochere town is located 25 kilometers southeast of Yirgacheffe town in Ethiopia, making it a small producing area. It is a prosperous region known for coffee production and is one of the four famous micro-regions of Yirgacheffe. The local population is about 100,000 people, with coffee beans as their main source of income. The processing equipment in this region is very advanced. It can also be considered one of the highest altitude coffee growing areas on Earth. Due to high altitude, wild native coffee varieties, and iron-rich soil, Kochere produces exceptionally high-quality coffee within Yirgacheffe, featuring vibrant citrus acidity, floral aromas, and sweet, silky mouthfeel. Combined with Yirgacheffe's famous spicy and fruity notes, Kochere has become a rare and prized coffee-producing region. Their harvested cherries (coffee fruits) are first manually sorted by small farmers in nearby communities (Kebeles). The coffee mostly comes from old vines, representing classic Ethiopian native variety flavors.

01 Natural Shepherd

Rich mature fruits, pleasant floral aromas, bright lemon-citrus, ripe grapes, and a hint of chocolate in the aftertaste.

02 Washed Shepherd

This washed coffee more prominently features clean, bright lemon-citrus with delicate and refreshing characteristics.

How to Properly Brew Yirgacheffe Coffee [Kochere Shepherd]?

FrontStreet Coffee's pour-over reference: Weigh 15g of [Kochere Shepherd] coffee powder and 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 of 90°C, and V60 dripper for extraction.

Using the hot water from the pour-over kettle, draw clockwise circles centered on the middle of the filter cup. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. During the second pour, like before, draw clockwise circles centered on the middle of the filter cup. The water stream 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 of space, then continue pouring circles toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the pour-over brewing process.

Japanese Style Ice Pour-Over [Kochere Shepherd]

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

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

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

Bloom water amount: 40 grams, 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, applying vigorous stirring impact to ensure the coffee powder rolls fully. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

The entire extraction time should also be around 2.5 minutes (similar to the normal extraction time for 20 grams of powder).

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