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Recommended Brewing Methods for Ethiopian Yirgacheffe: Characteristics of Hand-Poured Yirgacheffe Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style). FrontStreet Coffee - Introduction to Hand-Poured Yirgacheffe Characteristics. Yirgacheffe is a small village in the Sidamo province of Ethiopia. Initially, the coffee trees in Yirgacheffe were planted by European monks (somewhat similar to Belgian monks growing grain to brew beer), and later they were taken over by farmers or cooperatives.

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

FrontStreet Coffee - Hand-poured Yirgacheffe Characteristics Introduction

Yirgacheffe is a small village in the Sidamo province of Ethiopia. Initially, the coffee trees in Yirgacheffe were cultivated by European monks (somewhat like Belgian monks growing grain to brew beer), later managed by farmers or cooperatives. Yirgacheffe is actually composed of surrounding coffee communities or cooperatives, including Idido near Misty Valley, Harfusa, Hama, and Biloya, all using washed processing, though a small amount of premium beans are intentionally natural processed to enhance the charming fruit aroma and richness.

These mountain villages are shrouded in mist, with spring-like seasons throughout the year. Summer brings gentle breezes, cool but not hot, rainy but not damp, while winter avoids frost damage, cultivating a unique regional flavor of citrus and floral notes. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in farmland. Each household's yield is not large, making this typical pastoral coffee.

Changing coffee flavors through cultivation and varieties requires at least several years. In recent years, to innovate, major coffee-producing regions worldwide have begun embracing special processing methods to alter coffee flavors. After being continuously surpassed by the GUJI region for four years, the Yirgacheffe region this year reclaimed its champion throne with a specially processed Yirgacheffe Aricha natural bean, achieving a high score of 91.83.

2019 Ardos Champion Natural

Main Region: Yirgacheffe Aricha

Cooperative/Processing Station: ARDOSI

International Jury Score: 91.83

Processing Method: Special Natural

Variety: Ethiopian Heirloom

Altitude: 2000-2201 meters

Cupping Notes: Guava, jackfruit, starfruit, grape, blackcurrant, cinnamon, brandy, red wine aroma, rum finish

Brewing Recipe

Date: Third day after roasting

Water Temperature: 92°C

Dose: 18g

Grind Size: BG 6S (daily cupping grind is 7.5)

Dripper: V60-01 (don't pre-wet filter paper)

Bloom Amount: 40g

Bloom Time: 28s

Pouring Method: Single pour (100g in first 1min, 140g in next 50s)

Total Water: 288g

Pouring Time: 1min 50s

Drip Time: 32s

Concentration: 1.39

Extraction Yield: 19.8%

Knowledge Extension

The main coffee-producing areas in Ethiopia are distributed across three ethnic states: Oromia, Southern Nations, Nationalities, and Peoples' Region (SNNP), and Gambela.

In Brief

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