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Pour-Over Yirgacheffe Coffee Beans Flavor Profile Characteristics - Yirgacheffe Coffee Pour-Over Grind Water Temperature Sharing

Published: 2026-01-27 Author: FrontStreet Coffee
Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat public account: cafe_style) FrontStreet Coffee Sun-Dried Yirgacheffe Coffee Pour-Over Sharing Light roasting makes the tropical-grown Yirgacheffe fruit aroma more obvious and rich, with a subtle apple-like acidity upon entry. Such acidity actually enhances the coffee's body, making the bitterness aromatic and memorable. In essence, coffee is
FrontStreet Coffee Sun-Dried Yirgacheffe Pour-Over Brewing Guide

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For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee Sun-Dried Yirgacheffe Pour-Over Brewing Guide

Light roasting makes the tropical-grown Yirgacheffe's fruit aroma more pronounced and rich. The initial subtle acidity carries apple-like sour notes, which actually enhances the coffee's body. The bitterness becomes aromatic and memorable. Essentially, coffee is a fruit, and maintaining its sweet and sour characteristics after high-temperature roasting is what makes Yirgacheffe special.

Sun-dried Yirgacheffe beans have complete natural flavors, gentle aromas, and more body; washed processing offers good body, high aroma, and vibrant acidity.

Natural Sun-Drying Method (Natural/Dried-in-the-Fruit)

After harvesting, the fruit undergoes sun drying without any processing. This is the oldest existing processing method. The drying process typically takes about 4 weeks. The method must be extremely precise to ensure the coffee doesn't lose any flavor. Natural sun drying requires extremely dry local conditions. In some regions, drying machines are used to assist the coffee fruit drying process (the machine's hot air can accelerate drying and help control the drying degree).

Sun-Dried Yirgacheffe Coffee

Sun drying adds complexity, with light fermented wine-like notes, slightly stronger bitterness, much richer mouthfeel, honey sweetness, cocoa hints with subtle spice notes, full body, and persistent aftertaste.

Washed Yirgacheffe Coffee

Washed processing brings brighter acidity, like citric acid, cleaner mouthfeel, more prominent citrus aroma, and some black tea characteristics in the finish.

Brewing Recommendations for Sun-Dried Yirgacheffe

FrontStreet Coffee recommends using 15g of coffee with 89°C water, BG grind setting 6S, V60 dripper, 1:15 coffee-to-water ratio. First pour 30g of water and let bloom for 30s. Second pour 120g of water and pause. Third pour to 225g total. Avoid the final tail portion. Total extraction time should be around 2:00.

Important Notice :

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