The Origin Story of Sun-Dried Yirgacheffe Autumn Cherry Coffee Beans

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Yirgacheffe Coffee - Autumn Cherry

Hand-poured. Mixed with the aroma of Earl Grey tea, the tongue experiences the sweet and sour texture of cherry and lemon, while the finish seems to have the gentle sweetness of chamomile. In this cup of Autumn Cherry, a 20-year-old girl captures the passionate joy of berries, while a 40-year-old gentleman can also feel the tranquility of life from the aftertaste.

Sun-Dried Kebel Aricha Processing Station

The Kebel Aricha processing station is rated as G1, the highest grade by ECX. From the appearance of green beans, consistency, clarity to dry aroma and flavor, it is quite excellent. If you like bright acidity and rich berry flavors, you absolutely cannot miss it!

Aricha: An Amazing Coffee

Aricha is an amazing coffee, with rich flavor that earns it the title of "the ultimate fruit bomb." It has gentle citrus fragrance and aromas of berries and peaches, with a smooth mouthfeel and milky aroma, while also containing lemon and grapefruit acidity... The aftertaste has rich variations, and the floral aroma is the ultimate expression of Aricha!

Yirgacheffe Coffee G1 Aricha Coffee Bean Rating:

G1 grade means that for every 300 grams of green beans, there are only 0-3 defective beans. G2 has 4-12 defective beans, and so on. Therefore, G1 is the highest grade, while G5 is the lowest grade for Ethiopian exports.

Coffee Merchant's Innovation

Coffee merchant Abdullash Bagersh missed the traditional flavor of sun-dried beans, so he improved the sun-drying processing method, enhanced the flavor, and reduced the proportion of defects. He introduced three extremely famous Yirgacheffe sun-dried beans: "Idido Misty Valley," "Beloya," and "Aricha."

Yirgacheffe Aricha

Originally named Idido, it's a well-known coffee bean processing station near the town of Yirgacheffe.

How to Brew Yirgacheffe Coffee [Autumn Cherry] Well?

FrontStreet Coffee's hand-pour reference: Weigh 15g of [Autumn Cherry] 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 filter cup for extraction.

The hot water in the hand-pour kettle draws circles clockwise centered on the middle of the filter cup. Start timing when brewing begins. In 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pour is the same as before, drawing circles clockwise centered on the middle of the filter cup. The water flow should not hit the connection between coffee powder and filter paper to avoid channel effect.

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

Japanese Ice Pour-Over [Autumn Cherry]

FrontStreet Coffee's ice pour-over [Autumn Cherry] reference:

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

20g of powder, 150g of ice cubes, 150g of hot water. Water temperature is 1°C higher than the normal hand-pour 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 of water, second segment 40g of water. Use relatively fine but high pouring water column, stir forcefully to make the coffee powder fully tumble, but pay attention that the liquid level should not be too high and avoid hitting the filter paper at the edge.

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473