Pour-Over Yirgacheffe Ratio and Coffee Characteristics Introduction

FrontStreet Coffee Sidamo - Guji Hambella Flower Queen 3.1 Coffee Brewing Parameters Sharing

Bean Information

Flower Queen is located in Hambella, part of Guji (GUJI), Ethiopia's largest coffee-producing region, administratively under the Oromia Regional State. To the west, Hambella faces Yirgacheffe's Kochore across the mountains, while to the southeast and north it borders Guji's sub-regions of Shakiso, Uraga and Kercha respectively. Hambella is the highest-altitude coffee sub-region in Ethiopia (while Harrar is the highest-altitude main producing region).

Hambella currently has about 20 processing stations of various sizes. Its four core estate stations are the "Dire" Church Processing Station, the "Mansa" Mountain Pond Processing Station, the "Bobea" Red Flag Processing Station and the "Goro Baessa" Mountain Spring Processing Station. Today's Flower Queen 3.1 comes from the "Mansa" Mountain Pond Processing Station among those four.

Coffee Information

GuJi Hambella Natural G1

Guji Hambella - Flower Queen 3.1

Coffee Origin Country: Ethiopia

Coffee Estate: Mansa Mountain Pond Processing Station

Coffee Variety: MANSA Native Variety

Production Altitude: 2125M

Grade: G1

Processing Method: Natural

Brewing Sharing

Recommended Brewing Method: Pour-over

Dripper: V60

Water Temperature: 88-90°C

Coffee to Water Ratio: 1:15

Grind Size: BG -6S (Chinese standard 20 mesh sieve passing rate 57%), a medium-fine grind

Brewing Technique: Segmented extraction. Bloom with 30g of water for 30 seconds. Pour in a small circular stream to 125g and pause. When the water level is about to expose the coffee bed, continue pouring to 225g and stop. Remove the dripper when the water level is about to expose the bed again. (Timing starts from the beginning of the bloom.) Extraction time is 1'55".

Flavor: Aromatic with floral and passion fruit notes. The palate reveals tropical fruit, citrus and orange, with a syrupy texture in the finish and a distinct sweet aftertaste.

FrontStreet Coffee Recommendation

This Hambella lot is a natural Ethiopian coffee, and FrontStreet Coffee's sun-dried coffees make a useful comparison. FrontStreet Natural Red Cherry uses only fully ripe red cherries, dried on raised beds for three to five weeks with turning every two to three hours in the early days to avoid uneven heat and over-fermentation. Because the fruit dries around the bean, the cup keeps the classic Yirgacheffe character while adding tropical fruit: citrus acidity, berry juice, honeyed sweetness and a creamy smoothness. FrontStreet Huakui, from the Hambella area of Guji in Sidamo, is spread on raised beds for 21 days with regular turning and hand sorting every three to five days; roasted light-to-medium it shows a light fermented wine note, florals, citrus and mango, with honey sweetness, a cocoa bass note and a hint of spice, a full body and a long finish.

For drinkers who prefer the washed style, FrontStreet Gutingding Cooperative is the clearest example. Located in the Gotiti village in the Woka district at the southeastern edge of Yirgacheffe, it was once part of the YCFCU's Woka cooperative and later emerged as a single origin. Traditional washed processing strips the fruit before drying, so the bean's inherent aroma comes through more clearly, producing citrus and lemon notes with an elegant white floral character. FrontStreet Coffee's everyday washed Yirgacheffe is the most accessible version of the same profile - white jasmine, bright citrus and lemon acidity, a tea-like body and a very reasonable price.

Whichever lot you brew, the parameters that suit a natural Ethiopian coffee like Flower Queen 3.1 transfer well: a V60 dripper, 15g of coffee to 225g of water, 88-90°C water and a medium-fine grind, with a 30g, 30-second bloom followed by pours to 125g and 225g and a total extraction of about 1 minute 55 seconds.