Introduction to Ethiopian Coffee Culture and Yirgacheffe Pour-Over Brewing Guide

FrontStreet Coffee - Ethiopia Yirgacheffe Aricha Coffee Sharing

The "roots" of coffee lie in Ethiopia. It is said that the English word "coffee" also originates from the Ethiopian place name "Kaffa."

Legend has it that around 900 AD, a shepherd in Ethiopia's Kaffa region was herding sheep in the mountains when he discovered the flock competing to eat a type of red berry. After eating these berries, the sheep became unusually energetic and active. The shepherd, worried that his sheep had consumed something harmful, was anxious throughout the night. To his surprise, the flock was perfectly healthy the next day. This accidental discovery prompted the shepherd to collect these wild fruits and boil them to quench his thirst. He found the juice to be incredibly mellow and aromatic, and after drinking it, he felt unusually energized. Thus, he began to cultivate this plant, which led to the development of large-scale coffee cultivation. The name "coffee" evolved from "Kaffa." Later, coffee spread from Ethiopia to the rest of the world.

Ethiopia grows coffee in different climate zones, thus possessing over 140 farmer varieties and producing fresh coffee year-round. The quality of Ethiopian coffee varies depending on different altitudes and regional ecological environments.

Interestingly, Ethiopians also place horse photographs on coffee packaging to signify the purity of the coffee. It is said that in the era when horses were the primary means of transportation, Ethiopia had the world's best purebred Arabian horses, and Ethiopians took pride in this. Now they have transferred this pride to Ethiopian coffee, believing that "premium coffee should be as pure as a purebred horse." Thanks to adhering to this philosophy, the taste of coffee here remains so authentic to this day.

In traditional Ethiopian households, there are two to three coffee drinking times throughout the day, each with various drinking etiquettes or ceremonies. In the evening, the entire family sits on the ground around a small charcoal stove. The ground around the charcoal stove is covered with a layer of specially cut or purchased green grass. This is a special type of grass used exclusively for coffee ceremonies. When the small charcoal stove is lit, several pieces of white charcoal emitting thick smoke are deliberately selected and waved through every corner of the room, then placed beside the stove to burn out or extinguish on their own. In this way, for a period of time, the entire room or courtyard is shrouded in swirling smoke.

Product Details

Product Name: Yirgacheffe Aricha

Region: Aricha/Gedeo

Processing Method: Natural

Coffee Varieties: Heirloom

Altitude: 1950-2100M

Processing Method: Natural processing, dried on raised beds

Flavor Notes: Peach, citrus, fermented wine aroma, berries, sweet and sour sensation

Pour-over Brewing: Coffee-to-water ratio 1:15, grind size BG-6S, water temperature 91°C. Bloom with 30g of water for 30 seconds. Second pour to 125g, then pause until the water level drops to just before exposing the coffee bed. Third pour to 225g, then pause until the water level drops to just before exposing the coffee bed. Remove the filter cone, discarding the last 5g. Total extraction time: 2 minutes.

Knowledge Tip

Ethiopian coffee beans are basically named and distinguished by processing stations or cooperatives. For example, this bean, processed by the Aricha processing station, is naturally named Yirgacheffe Aricha.