Brewing Record of Natural Process Yirgacheffe Strawberry Garden Garse Full Red Cherry_Story of Full Red Cherry Natural Yirgacheffe Coffee

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Ethiopia Yirgacheffe Garse Station Red Cherry Natural G1

This batch of Yirgacheffe Garse comes from the Beijing Tea China team, representing a custom batch entirely processed using fully ripe cherries with raised bed natural processing. During the new coffee harvest season, they traveled to African origins including Ethiopia, Kenya, and Tanzania to seek out this season's finest coffees.

Ultimately, among 17 processing stations under their Ethiopian partner DWD Company from the past two years, they selected the Garse processing station and Harse processing station, both ranking among the highest in altitude, to process our washed and natural coffees for this season.

The Harse processing station was established in 2007 at an altitude of 2,050 meters, covering approximately 80 mu (about 13 acres). The coffee cherries used are grown at altitudes above 2,100 meters, making it one of the highest altitude growing areas in the entire Yirgacheffe region. All coffee cherries come from the mid to late harvest period, approximately between December 2017 and early January 2018, ensuring the harvested coffee cherries originate from higher altitude regions. As the name suggests, fully ripe cherries means using only mature coffee cherries for processing. Thanks to such strict harvesting and processing standards, this batch of Harse exhibits mature bergamot flavor notes, blueberry perfume, citrus, and honey-sweet aromas.

Coffee Details

Origin: Yirgacheffe, Gedeo Zone, SNNP, Ethiopia

Variety: Heirloom

Processing Station: Garse Station

Altitude: 2,050 meters

Processing Method: Natural

Harvest/Processing Time: 2017/2018

Roast Level: Light

How to Brew Yirgacheffe Coffee [Strawberry Garden Garse Fully Ripe Cherry]

FrontStreet Coffee Pour-Over Reference: Weigh 15g of [Strawberry Garden Garse Fully Ripe Cherry] coffee grounds 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 90°C, and V60 dripper for extraction.

Pour hot water from the pour-over 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, begin the second pour. For the second pour, pour in clockwise circles centered on the middle of the dripper, just like before. Avoid pouring water onto the area where coffee grounds meet the filter paper to prevent channel effects.

When pouring to the outermost circle of coffee grounds, leave one circle, then continue pouring circle by circle toward the center. At 2 minutes 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-Style Ice Pour-Over [Strawberry Garden Garse Fully Ripe Cherry]

FrontStreet Coffee Ice Pour-Over [Strawberry Garden Garse Fully Ripe Cherry] Reference:

Yirgacheffe coffee [Strawberry Garden Garse Fully Ripe Cherry], light to medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g coffee grounds, 150g ice, 150g hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 91°C. For normal grinding, use Fuji 3.5 setting; for ice pour-over, grind slightly finer by half a setting - Fuji 3.

Bloom water amount: 40g, bloom time: 30 seconds.

Segmented pouring: first segment 60g water, second segment 40g water. Use a relatively fine but high water column, pouring with force to stir and impact, allowing the coffee grounds to roll fully. However, be careful not to let the liquid level rise too high and avoid hitting the filter paper at the edges.

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

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