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Recommended Segmented Brewing Method for Washed Yirgacheffe: Pour-Over Techniques and Brewing Tips

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 official account: cafe_style). FrontStreet Coffee - Ethiopia Kochere Natural Process Introduction. Yirgacheffe is indeed a cornerstone of specialty coffee. Many customers who visit FrontStreet Coffee ask why Yirgacheffe coffee is so delicious and request that we stock more varieties for them to try, so today

FrontStreet Coffee - Ethiopia Kochere Natural Introduction

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Yirgacheffe is truly the backbone of specialty coffee. Many customers who visit FrontStreet Coffee ask why Yirgacheffe coffee tastes so delicious and request that we stock more varieties for them to try. So today, FrontStreet Coffee would like to introduce a coffee from Kochere processed using the natural dried fruit method and share brewing techniques with everyone!

Kochere is located in the Gedeo region of southern Ethiopia. This area is well-known for both Yirgacheffe and Kochere. Due to the special, unique style and widely beloved flavor of coffee produced in Yirgacheffe, it forms its own category and has always held a place in the global specialty coffee market.

Kochere is a small production area located about 25 kilometers southeast of Yirgacheffe. The harvested coffee beans come from local small-scale coffee farmers, bringing together numerous individual small coffee farmers. These small farmers' coffee cultivation areas average about 1 hectare, with cultivation altitudes ranging from approximately 1,900 to 2,100 meters. The coffee varieties are mainly a mix of Typica and Heirloom (local native varieties). Since this production area has relatively advanced green bean water processing equipment, it has always demonstrated high-level performance in washed processing, praised for its clean sweetness with complex notes of honey and citrus. The main production model in the area involves small coffee farmers directly delivering each harvest of red cherries to nearby washing stations for unified processing.

The natural dried fruit method is a special green bean processing technique. Simply put, during the maturation process of coffee cherries, a state of water shortage is created in the coffee tree plants to promote the transportation of important nutrients to the coffee cherries. This processing method not only requires higher standards of cultivation techniques but also brings more intense and special flavors to the coffee beans. Beyond having rich flavor and acidity, the overall texture is also greatly enhanced.

Ethiopia Yirgacheffe Kochere Natural Process G1

Region: Kochere
Altitude: 1900m-2200m
Variety: Ethiopian Heirloom
Processing Method: Natural Dried Fruit Processing

Brewing Parameters:

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

Brewing Method:

Use 30g of water for a 30-second bloom, then pour evenly with a small water stream to 120g in segments. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper. Do not use the tail section water. Extraction time from the start of blooming should be around 2 minutes.

The technique of segmented extraction lies in maintaining smooth, consistent water flow, temperature, and height, with precise control over the amount of water in each segment. This is a relatively difficult method to control but is also the brewing technique that best extracts coffee flavors!

Flavor: Red berries, citrus, tropical fruits, chocolate

Knowledge Extension: Starting in the 1970s, Ethiopia introduced washed processing technology. Currently, green bean processing in the Kochere production area is predominantly washed.

In Summary:

FrontStreet Coffee is a dedicated coffee research establishment, happy to share coffee knowledge with everyone. Our sharing without reservation is simply to help more friends fall in love with coffee. Additionally, we hold three discounted coffee events every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price. This has been FrontStreet Coffee's mission for the past 6 years!