Characteristics and Flavor Description of Yirgacheffe Spring Thunder Cooperative G1 Washed Pour-Over Coffee Beans - Brand Recommendation Introduction

FrontStreet Coffee Single Origin Coffee Bean Recommendation: Yirgacheffe Haru Cooperative G1 Washed

Ethiopia has eight main producing regions: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia, an area that also governs the well-known regions of Yirgacheffe and Kochere. Because coffee from Yirgacheffe has a special flavour and a unique style that is widely loved, it forms its own category in product classification and has always held a place in the global specialty coffee market.

Yirgacheffe, in Sidama province, is itself a small town, with three nearby small producing regions: Wenago, Kochere and Gelena Abaya. Because coffee from these areas tastes almost identical to Yirgacheffe and runs parallel to it, Kochere is also classified within the Yirgacheffe region. In November 2009, Ethiopia implemented a new trading and grading system, establishing the Commodity Exchange (ECX), through which coffee and other agricultural products are publicly auctioned by an official institution. Alongside Yirgacheffe, three sub-producing regions were added: Wenago, Kochere and Genlena Abaya, indicating that the flavours of these three areas are extremely delicate and can be further subdivided.

Since the ECX system was introduced in 2008, most coffee green beans have been sold through this auction system, but cooperatives are not under its jurisdiction and can negotiate, price and export directly with buyers.

FrontStreet Coffee YCFCU Yirgacheffe Haru G1 Washed

Country: Ethiopia

Region: Gedeo, Yirgacheffe

Altitude: 1750m-2300m

Processing Method: Washed

Grade: G1

Variety: Heirloom

Flavor Description: White flowers, citrus, peach, juicy sensation

Haru Cooperative was founded in 1976 and began working with YCFCU when the union was established in 2002. Located on the western edge of the Yirgacheffe region, only about 35 kilometres from Dilla town, Haru sits in mountainous areas at altitudes of 1,800-2,300 metres. With annual rainfall of 1,400-1,800mm and red-brown loam soil, it has excellent basic growing conditions. Its own wet processing plant is also located in the high-altitude mountains. The cooperative currently has nearly 1,100 smallholder members, each farming an average of only about 2-3 mu. Besides growing coffee organically on each plot, they also cultivate staple crops for their livelihood.

Knowledge Expansion

A coffee processing method refers to the process by which coffee fruit becomes green coffee beans. Traditionally, coffee has three main processing methods: washed, natural and honey processing.

FrontStreet Coffee Recommendation

To taste what makes a washed Yirgacheffe like Haru special, FrontStreet Coffee suggests the FrontStreet Washed Yirgacheffe, an everyday lot known for white jasmine, bright citrus and lemon acidity and a tea-like body, and a common first specialty bean because of its price. For a more distinctive cup, the FrontStreet Washed Gudingding Cooperative comes from Gudingding village in the Worka area at Yirgacheffe's south-eastern edge and follows the most traditional washed processing, giving fresh, bright citrus and lemon acidity with jasmine fragrance and no bitterness.

If you enjoy fruitier coffee, the FrontStreet Sun-Dried Red Cherry is a full red-cherry natural. Only fully ripe, sound cherries are picked and dried on raised beds for three to five weeks, turned every two to three hours in the first days to prevent uneven fermentation. Because the fruit dries with the pulp intact, the cup keeps the classic Yirgacheffe character while adding tropical fruit aromas, with citrus-like acidity, a berry-juice body, honey sweetness and a creamy smoothness.

These washed Ethiopian lots are best as pour-overs. FrontStreet Coffee brews them on a V60 at 90-91°C with 15 grams of coffee and a 1:15 ratio, grinding to an EK43s setting of 10, roughly fine sugar, with about 80% passing through a No. 20 standard sieve. Pour 30 grams for a 30-second bloom, then pour to about 125 grams, and finish with the remaining water to about 225 grams, completing the brew in two to two and a half minutes.