Is Sun-Dried Yirgacheffe Pour-Over Coffee Delicious_How to Fix Bitter Pour-Over Sun-Dried Yirga Coffee

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Ethiopia has eight major coffee-producing regions: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia, an area that governs the well-known regions of Yirgacheffe and Kochere. Due to the special flavor characteristics and unique style of coffee produced in Yirgacheffe, which is widely loved, it has established its own category and has always occupied a place in the global specialty coffee market. Yirgacheffe itself is a small town located in the Sidamo province, with three neighboring small producing areas: Wenago, Kochere, and Gelena Abaya. Because the coffee flavor produced in these areas is almost identical to and comparable with Yirgacheffe, Kochere is also classified under the Yirgacheffe region.

In November 2009, Ethiopia implemented a new trading and grading system, establishing the Commodity Exchange (ECX), where coffee and other agricultural products are traded publicly through this official institution. In addition to Yirgacheffe, three new sub-regions were added: Wenago, Kochere, and Genlena Abaya, indicating that the flavors of these three regions are extremely refined and can be further subdivided. Since the implementation of the ECX system in 2008, most coffee green beans have been sold through bidding under this system, but cooperatives are not under this jurisdiction and can directly negotiate, bargain with buyers, and export.

Konga Cooperative is one of the 26 member cooperatives of The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU). YCFCU now represents over 50,000 coffee farmers belonging to more than 300,000 families. Established in June 2002, all 26 member cooperatives are located in the Gedeo region of southern Ethiopia, which is a very famous and important coffee-producing area in Ethiopia. Konga Cooperative is composed of 1,556 small coffee farming families, located 5 kilometers south of Yirgacheffe. It was established in 1994 and joined the YCFCU cooperative union in 2002.

The coffee cultivation area of these small coffee farmers averages less than 1.25 hectares, with planting altitudes ranging from approximately 1800 to 2000 meters. The main coffee varieties are a mix of Typica and Heirloom (local native varieties). Every one to two years, the cooperative members hold elections to select an executive committee, which can make decisions on purchasing new equipment, exchanging business information among members, and determining payment methods for transactions. Additionally, YCFCU assigns professional managers to the cooperatives to provide guidance and opinions on harvesting, production processes, and other procedures to increase yield and improve quality. The establishment of cooperatives allows farmers to avoid low-price exploitation by buyers, and when facing economic difficulties, cooperatives can also provide loan assistance. This brings considerable positive benefits to both farmers and coffee production. This batch of Konga Cooperative coffee is a natural processed batch, with flavor characteristics: intense aromas of strawberry and blueberry, rich flavors of lemon, vanilla ice cream, and fresh blueberry in the front section, which transitions to the sweet and sour taste of kumquat and citrus, and the sweetness of peach jam at medium temperature. The overall tropical fruit flavor is full and rich, with a sweet taste of strawberry wine in the aftertaste.

How to Properly Brew Yirgacheffe Coffee [Konga Deep Lane]

FrontStreet Coffee's pour-over reference: Weigh 15g of [Konga Deep Lane] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate), water temperature of 90°C, and extraction with a V60 dripper.

With the hot water in the pour-over kettle, draw circles clockwise with the filter cup center as the focal point. 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 water pour. During the second pour, similar to before, draw circles clockwise with the filter cup center as the focal point. The water flow should not hit the area where the coffee powder meets the filter paper to avoid channeling effects.

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

Japanese Style Ice Pour-Over [Konga Deep Lane]

FrontStreet Coffee's ice pour-over reference for [Konga Deep Lane]:

Yirgacheffe coffee [Konga Deep Lane], light to medium roast, BG grinder setting 5M (67% standard sieve pass rate).

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

Bloom with 40 grams of water for 30 seconds.

Segmented pouring: first segment with 60 grams of water, second segment with 40 grams of water. A relatively fine but high water column is used for pouring, with forceful stirring and impact to ensure the coffee powder rolls thoroughly. However, attention should be paid to keep the liquid level from getting too high and avoid hitting the filter paper at the edges.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20 grams of powder).

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