Characteristics of Sun-Dried Yirgacheffe Coffee Beans - Flavor Comparison Between Yirgacheffe and Golden Mandheling

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FrontStreet Coffee - Chelelektu vs. Golden Mandheling Flavor Comparison

Chelelektu comes from Ethiopia, which has five specialty coffee producing regions: Yirgacheffe, Sidamo, Harar, Limu, and Lekempti (or Gimbi), as well as four general commercial bean producing regions: Djimmah, Illubabor, Teppi, and Bebeka.

Yirgacheffe has numerous washing stations that process cherries from nearby small coffee farmers, and the coffee produced often surprises people, like a secluded orchid in a deep mountain valley. Chelelektu is one of them. Chelelektu, in terms of administrative division, is a village in the most famous producing area of Kochere within the Yirgacheffe region, and it is a rather large village, located about 18 kilometers in a straight line southwest of Yirgacheffe.

The Chelelektu washing station is located on a hillside, where surrounding farmers bring their coffee cherries for processing. Their coffee is grown at very high altitudes, between 1700-2100 meters.

Generally speaking, for the natural processing method at the Chelelektu processing station, the thickness of coffee cherries stacked on the drying racks is properly controlled. Different materials with varying breathability are used as the base layer of the drying racks according to different drying stages. The movable racks can be adjusted to accommodate sunlight and weather conditions to modify the drying schedule. During the 15 to 21-day post-processing period, meticulous care is continuously provided, naturally resulting in stable quality and attractive dried berries. During the drying process, defective and unripe beans are intensively sorted out by hand.

Golden Mandheling is produced by a company called Pwani Coffee Company (PWN) from Mandheling acquired in Indonesia, and Golden Mandheling is a trademark registered by this PWN company! Simply put, Golden Mandheling may not necessarily show particularly unique flavors, but through the same company's Golden Mandheling green beans being hand-sorted four times, the green beans are larger and more uniform, with cleaner flavors and more consistent appearance.

Brewing Methods

Natural Process Chelelektu

As for brewing methods, pour-over and siphon brewing are the best choices. When grinding the beans, you can smell the overwhelming natural fruit aroma with distinct sweetness. Gentle and elegant, sweet and charming. Yirgacheffe exudes extremely complex aromas, showcasing exceptionally outstanding mouthfeel that is difficult to describe.

V60 dripper, 15g of coffee, water temperature 86°C, grind size 3.5, water-to-coffee ratio close to 1:15, 27g of water for bloom, bloom time 28s, segmented pours: 27-105-88, total time 1:50 (timing starts from bloom)

Mouthfeel: Smooth, with layers, enhanced fermented berry sweetness

Golden Mandheling

Parameters: KONO dripper; coffee amount: 16g; grind size: medium grind (BG 7D: Chinese standard 20-mesh sieve pass rate 47%); water temperature: 88°C; coffee-to-water ratio: 1:14

Technique: Use 32g of water for 40-second bloom, continue center-pouring with small water flow to 123g then stop. When the water level drops and is about to expose the coffee bed, continue pouring to 226g then stop. When the water level drops and is about to expose the coffee bed again, remove the dripper (timing starts from bloom). Extraction time is 2 minutes.

Flavor: Obvious cream, chocolate, and nut flavors on entry, with sandalwood and herbal aromas, soft fruit acidity, and rich mouthfeel.

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