What are the Pour-Over Parameters for Ethiopia Gedeo Yirgacheffe | Chelba Charoba G3 Natural Bean?

Ethiopia Gedeo Yirgacheffe | Chelba Cheleba G3 Natural Sun-Dried Bean Pour-Over Parameters?

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Ethiopia is the first country where coffee was discovered. It remains one of the most important and finest producing countries in terms of coffee quality and yield. Most coffee is traditionally Arabica varieties, with an annual production of about 350,000 tons, over 70% of which is exported to countries worldwide. Approximately 15 million people nationwide are engaged in coffee-related industries, and over 90% of farms or cooperatives are small-scale plantations.

After 2008, Ethiopia's agricultural products including wheat, corn, sesame, and coffee were comprehensively integrated into the ECX trading system (Ethiopian Commodity Exchange) to replace existing auction and export methods. The approach involves coffee farmers or cooperatives delivering coffee to centralized ECX warehouses. Beans of the same grade and from the same producing region are mixed together and then directly auctioned. You won't know which specific farms or cooperatives or which producing regions produced the coffee.

This practice actually has no impact on yield and quality, making it easier to distinguish coffee quality by price [you get what you pay for]. What's affected is that intermediate traders cannot freely track and obtain satisfactory profits [low price, high quality], making it clearer and more transparent for consumers. Because transactions not conducted through the ECX system face heavy taxes, currently about 90% are processed through this trading system.

However, for buyers who love specialty coffee, the ECX trading system is not a good thing. For this reason, starting from 2010, Ethiopia launched the DST (Direct Specialty Trade) system. The DST system consists of irregular Ethiopian auctions where only specialty coffees that score above 80 points according to SCAA cupping standards can be traded with foreign green bean merchants under their own farm or cooperative names.

In Ethiopia, natural sun-dried beans are distinguished by adding 3 and 4 after their names (with 3 being of higher quality). After coffee cherries are harvested, they are immediately dried in the drying field with their skin and pulp intact until the coffee reaches 16% moisture content. Then, they are dried using a drying machine to achieve uniform moisture content. Afterward, they are repeatedly rubbed with parchment or sheepskin until the surface mucilage is removed, and then polished and dried. This is the processing method for natural sun-dried beans.

The Yirgacheffe Chelba Cheleba Cooperative is composed of 500 small farmers. Each farmer owns an average of 2-5 hectares of land. Surrounded by mountains, the Chelba River winds through the area. Natural sun-dried beans are typically produced at the end of the harvest season and usually require 10-15 days to dry. During this time, weather plays the most crucial role in determining the coffee bean's character. Good weather makes farmers smile; bad weather makes them worry - this has been true throughout history and across cultures.

Coffee Information

Farmer: Various small producers

Region: Gedeo

Grade: Red Cherry Project G3

Country: Ethiopia

Altitude: 1,800-2,000 meters

Farm Size: 600-800 households involved

Coffee Characteristics

Variety: Heirloom (local traditional wild varieties)

Processing System: Natural (Unwashed/Sun-dried)

Appearance: 16-18 Screen

Top Jury Descriptions: Cupping roast level begins 60 seconds after first crack (Cinnamon roast)

Aroma/Flavor: Green tea fragrance, narcissus lily, fermented wine aroma, strawberry, rose perfume, stevia, honey, brown sugar

Acidity: Strawberry acidity, raspberry, floral and grass acidity, preserved plum, jujube fruit acidity, smoked plum

Complexity & Other: Excellent fermented wine aroma, balanced mouthfeel, strong tea-like aftertaste, lychee brown sugar sweetness

Overall Style Characteristics: Fermented wine aroma, strong tea sensation, fruity sweetness

FrontStreet Coffee's Recommended Brewing Parameters:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15g of coffee grounds. First pour with 25g of water for 25s bloom. Second pour to 120g, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage pouring method to clearly distinguish the flavors in the front, middle, and back segments of the coffee. Because the V60 has many ribs and drains quickly, pausing during pouring can extend the extraction time.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473