Cold Brew Coffee Guide: Expert Brewing Methods and Recommendations from FrontStreet Coffee

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FrontStreet Coffee - Yirgacheffe Red Cherry Coffee Introduction

The Ethiopian coffee growing region is shrouded in mist, with spring-like weather year-round. Summers bring gentle breezes that are cool without being hot, rainy without being damp, and winters that avoid frost damage. These unique conditions cultivate Ethiopia's distinctive "terroir" characterized by citrus and floral notes. According to Ethiopia's official ECX system, the Yirgacheffe region is subdivided by flavor quality Q-grade into 8 Woredas (townships): Dilla, Wenago, Bule, Yirgacheffe, Kochere, Gedeb, Abaya, and Gelena.

Operation Cherrie Red (ORC) is a project dedicated to improving the quality of coffee beans from small-scale farms, aimed at encouraging farmers and bringing pleasant surprises to roasters. Trabocca, the largest coffee bean merchant in the Netherlands, invites all Ethiopian farms before the harvest season to produce small batches of approximately 1,500-3,000 kg (25-50 bags) of beans. Only fully 100% ripe red cherries can be selected, which makes a significant difference in the flavor of the brewed coffee. Therefore, meticulous, keen-eyed, and hardworking Ethiopian women are crucial drivers of the Red Cherry Project.

Flavor Characteristics

Intense jasmine floral aroma, lemon or lime citrus acidity, along with peach and almond sweetness and tea notes. The delicate body feels like silk massaging your palate—a wonderful sensation.

Red Cherry Project Natural Process Yirgacheffe - Reko Washing Station

Country: Ethiopia

Region: Kochere

Grade: Natural Process Grade G3

Producer: Reko Washing Station

Processing Method: Traditional Natural Process

Variety: Local Heirloom

Altitude: 1,850-2,100 meters

Harvest Period: October to February each year

Variety: Ethiopian Heirloom Mix

Brewing Parameters: V60 dripper brewing method. Water temperature: 90-92°C. 15g coffee grounds. Coffee-to-water ratio: 1:15. Grind size: Medium-fine, similar to raw sugar granules (BG-5R grind setting, 60% pass-through rate on China standard #20 sieve).

Brewing Technique: Poured extraction. Use 30g of water for a 30-second bloom, then continue pouring with a small circular flow until reaching 125g for the first pour. When the water level drops and is about to expose the coffee bed, continue pouring until reaching 227g total. Remove the dripper when the water level is about to expose the coffee bed again (timing starts from the bloom). Total extraction time: 2'00".

Knowledge Extension:

Kochere is a small growing region located about 25 kilometers southeast of Yirgacheffe. The harvested coffee beans come from local small-scale coffee farmers, organized as a collective of numerous individual small farmers. These small farmers' coffee plantations average about 1 hectare in area, with growing altitudes of approximately 1,900 to 2,000 meters. The coffee varieties are mainly a mix of Typica and Heirloom (local indigenous varieties).

In Brief:

FrontStreet Coffee is a coffee research institution dedicated to sharing coffee knowledge with everyone. We share everything without reservation simply to help more friends fall in love with coffee. Each month, we hold three coffee promotional events with significant discounts 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!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473