Washed Yirgacheffe Atona Coffee Story and Origin Information Introduction | Atona Coffee Pour-Over Sharing

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Washed Yirgacheffe Coffee Atona

Ethiopian Yirgacheffe Coffee Yirgacheffe Atona Washed (Lavender Floral Notes, Berries, Orange)

The Core of Contemporary Coffee | Yirgacheffe is the heart of Ethiopia, the country of Arabica origin. It's a coffee producing region that coffee enthusiasts or those wanting to explore specialty coffee must deeply understand and appreciate.

Yirgacheffe Roasting | Coffee beans renowned for their ancient superior varieties actually contain numerous beans of varying sizes... representing coffee bean varieties with different moisture content and compositions. Highlighting the "aromatic, sweet, beautiful fruit acidity" of Yirgacheffe beans truly tests the roaster's skill.

Yirgacheffe Flavor Profile | The time-honored Arabica varieties, high-altitude growing environment, and generations of coffee cultivation-harvesting-processing experience have created a silky smooth yet extremely layered delicious coffee flavor profile.

Yirgacheffe Pour-Over | Yirgacheffe beans from different regions, seasons, and processing methods all offer different brewing experiences. Believe that especially those using pour-over methods will understand this best.

Yirgacheffe Price | The once-popular Panama Geisha beans. What they're celebrated for is being able to grow in the Americas the floral notes and citrus flavors typically found in African beans like those from Ethiopia. Compared to the high price of Geisha beans, calling Yirgacheffe coffee beans the king of C/P value is truly no exaggeration.

How to Brew Yirgacheffe Coffee [Atona] Well?

FrontStreet Coffee Pour-Over Reference: Weigh 15g of [Atona] 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 (standard sieve pass rate 60%), water temperature 90°C, V60 dripper for extraction.

Starting from the center of the dripper, pour hot water from the pour-over kettle in clockwise circles. 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. Like the first pour, use clockwise circles centered on the dripper, ensuring the water stream doesn't hit where the coffee powder meets the filter paper to avoid channel effects.

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

Japanese Ice Pour-Over [Atona]

FrontStreet Coffee Ice Pour-Over [Atona] Reference:

Yirgacheffe Coffee [Atona], light to medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g 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 uses slightly finer - Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively thin but high water column for pouring, forcefully stirring to create impact, making the coffee powder roll fully. However, be careful not to let the liquid level get too high and avoid hitting the edge filter paper.

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

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