2020 Pour-Over Coffee Bean Selection Recommendations & Yirgacheffe Brewing Methods

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FrontStreet Coffee - Pour-Over Coffee Beans: Yirgacheffe Washed Hafursa Introduction

About Hafursa

Hafursa village is located within the Yirgacheffe town area. In fact, it borders immediately to the west of Yirgacheffe town's bustling district. If you walk out from the town's western road, you immediately enter the Hafursa village area. The Hafursa cooperative's processing plant is also extremely close to Yirgacheffe town—less than 500 meters from town! The Hafursa Cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in 2002 and has obtained both Fair Trade and Organic certifications.

The Hafursa Cooperative was established in 1975 as a pioneer of Ethiopia's first wave of cooperative movements. Members grow coffee using shade cultivation methods on land near their homes, intercropping with bananas and other nitrogen-fixing crops. All cultivation is done by hand with organic fertilization, using ecological protection and natural methods for pest control.

The coffee cherries processed at the Hafursa cooperative plant mainly come from the western slopes within Hafursa village, at elevations ranging from 1900-2100 meters. A portion also comes from the southern slopes adjacent to the Konga village. Both coffee growing areas have excellent altitude and slope orientation, which constitutes the fundamental condition for the cooperative to produce outstanding coffee.

This Yirgacheffe washed coffee is one that FrontStreet Coffee particularly enjoys. With its bright acidity and lemon flower and fruit notes, it has become popular for its floral and fruity characteristics. Therefore, we also recommend this as a preferred choice for pour-over coffee beans. Today, FrontStreet Coffee will share our brewing technique with you.

Yirgacheffe Hafursa Washed

Region: Yirgacheffe

Variety: Local heirloom varieties

Altitude: 1800-2000m

Processing: Washed

Pour-over parameters: 15g of coffee, V60 dripper, water temperature 91°C, coffee-to-water ratio 1:15, grind size BG 6S (China standard 20-mesh sieve pass rate 58%).

Method: Use 30g of water for bloom for 30 seconds. Pour with a small water stream evenly until reaching 125g in segments. When the water level drops and is about to expose the coffee bed, continue pouring until 225g, then cut the water flow. Remove the dripper just before the coffee bed is exposed. Do not use the last 5g of water. The extraction time should be around 2 minutes from the start of blooming.

Flavor: Jasmine, lemon, sugarcane, berries, with a juice-like mouthfeel

Knowledge Extension

YCFCU assigns professional managers to cooperatives to provide guidance and advice on harvesting, production, and other processes, thereby increasing yield and improving quality.

FrontStreet Coffee's Note

FrontStreet Coffee is not just a coffee shop, but a coffee research facility. We enjoy sharing coffee knowledge with everyone and researching coffee brewing methods. Our sharing is completely without reservation, aiming to help more friends fall in love with coffee. Additionally, we hold three discounted coffee events monthly. The reason we do this is because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price—this has been our mission for the past 6 years!

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