What Flavors Does Pour-Over Ethiopian Yirgacheffe Natural Process Have? Read This for Horse Champion Pour-Over Techniques

FrontStreet Coffee - A Yirgacheffe Duromina Brewing Guide

Guji is the largest coffee-producing region in Ethiopia. Duromina comes from one of Guji's sub-regions, Hambella, and is a natural-processed coffee produced and handled by the Buku Abel Estate.

Processing Method

Natural processing is meticulous work. Cherries must reach a sugar content of 30 degrees before they meet the harvest standard for natural processing. The first two days are the most critical: cherry moisture must be held at a specific level, and under those conditions the fructose inside the cherries begins to ferment. Temperature matters as much as moisture. During Ethiopia's annual harvest the climate is cool, with nighttime temperatures at the processing stations around 12 degrees Celsius. Those lower temperatures keep the beans on the drying beds from over-fermenting and developing off-flavors.

During the hotter midday hours the cherries are shaded to prevent sun damage; at night, thick plastic covers go over the surface to protect them from sudden showers that could dampen the fruit. After about 18 days of careful handling, green bean moisture drops to about 13% and natural processing is complete. The green beans are packed in jute bags and stored in a warehouse for 50 days to reduce moisture further. When green bean moisture falls to around 11%, they are sent to the processing station for hulling, grading and sale.

Brewing Parameters

Grind size: BG-6S

Water temperature: 92°C or 93°C

Water-to-coffee ratio: 1:15

Brewing Technique

Because this coffee is naturally processed, we need to extract its rich body for a relatively mellow feel. Think about how to pull out its berry flavors during brewing, how to produce a smoother, rounder acidity, and how to reduce any astringency.

At a ratio of 15, 15 g of coffee should yield 225 g of liquid. Do not raise the water stream too high. When adding water to the other side of the filter, most people instinctively lift the kettle, which inevitably raises the stream. That is not necessary - you can reach the far side of the filter at a low water level simply by rotating the base.

Halfway through extraction, check the density by shaking the base and watching the bubbles in the coffee liquid, then decide how to pour the rest based on their color. If the bubbles are coffee-colored and hold well, continue with a normal pour. If they trend white and break quickly, pour more slowly afterward to extract a stronger coffee and correct course. As the liquid nears 225 g, keep it from exceeding that amount and remove the dripper as soon as the target is reached.

The finished cup should be refreshing. Aromatically, beyond citrus, the aftertaste carries the sweet fragrance of strawberries, with hints of berry and other fruit and the acidity of passion fruit.

Good to Know

Arabica coffee is generally believed to originate in the Ethiopian highlands and is widely distributed across the tropics. Through repeated mutation and breeding, it has branched into numerous varieties.

FrontStreet Coffee Recommendation

To taste this same berry-and-citrus character in an everyday, easygoing cup, start with the FrontStreet Washed Yirgacheffe Staple. It is known for white jasmine, bright citrus and lemon acidity and a tea-like body, and its friendly price has made it the first specialty bean for countless drinkers.

If you want a slightly richer, fruitier Yirgacheffe, the FrontStreet Gedeb Cooperative is a standout. Gedeb sits at the southeastern edge of Yirgacheffe in the Woka region; it was once part of the Woka cooperative under the Yirgacheffe Coffee Farmers' Cooperative Union, and in 2012, with about 300 member farmers, it became an independent cooperative. Its washed processing keeps the cup clean and bright, with citrus and lemon acidity, jasmine fragrance and no traditional bitterness.

For a natural-process contrast to this Duromina, the FrontStreet Sun-Dried Red Cherry is an excellent pick. Made only from fully ripe, sound cherries, it is dried on raised beds for three to five weeks with turning every two to three hours during the first days. Because the fruit dries on the bean, it keeps the classic Yirgacheffe profile while adding a tropical fruit warmth: citrus-like acidity, juicy berry, honeyed sweetness and a creamy smoothness.