Yirgacheffe Red Cherry Coffee Characteristics & Flavor Profile - Red Cherry Pour-Over Brewing Guide

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FrontStreet Coffee - Natural Process Red Cherry Pour-Over Flavor Profile Introduction

Yirgacheffe Red Cherry

Each small coffee farmer here has an average planting area of about 0.6 hectares. Composed of hundreds of coffee farmers, the cultivation altitude reaches nearly 2000 meters. With significant temperature variations and fertile soil, it provides an excellent growing environment. The raw beans themselves emit a rich aroma of raisins and fermented wine.

The near-yellowish-brown beans are actually not large in size, belonging to the slender type, but they feel quite solid in weight. After roasting, we found that the bright berry aroma or rich chocolate-like aftertaste makes this bean perform impressively whether it's lightly roasted or darkly roasted.

Brewing Comparison

V60 Dripper Brewing

Water temperature: 90-92°C

15g of coffee grounds

Coffee-to-water ratio: 1:15

Grind size: Medium-fine grind, similar to fine sugar (Grind level BG-5R (Chinese standard 60% pass-through rate for #20 sieve))

Brewing method: Segmented extraction. Use 30g of water for a 30-second bloom. When the water level drops to about to expose the coffee bed, continue pouring water to 125g for segmentation. When the water level drops to about to expose the coffee bed again, continue pouring water to 227g and stop pouring. Remove the dripper when the water level drops to about to expose the coffee bed (timing starts from the bloom). Extraction time: 1'54".

Yirgacheffe Red Cherry: Wine aroma, berry, strawberry, with sweet and sour notes of ripe fruit in the finish.

Yirgacheffe Red Cherry has the sweet and sour taste of ripe fruit, with a relatively persistent aftertaste.

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473