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

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FrontStreet Coffee - 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 quite meticulous. Cherries must reach a sugar content of 30 degrees before they meet harvesting standards for natural processing. The first two days of natural processing are crucial. The cherry moisture must be maintained at a specific level, as under these conditions, the fructose within the cherries begins to ferment. Besides moisture, temperature is also one of the factors affecting coffee bean processing. During the annual coffee harvest season, Ethiopia's climate is cool, with nighttime temperatures at the processing stations around 12 degrees Celsius. The lower temperatures prevent the coffee beans on the drying beds from over-fermenting and producing off-flavors.

During the hotter midday hours, coffee cherries are shaded to prevent sun damage; at night, thick plastic covers are placed over the surface to protect them from sudden rain showers that might wet the coffee cherries. After about 18 days of careful handling, the moisture content of the green beans drops to about 13%, completing the natural processing. The green coffee beans are packed in jute bags and stored in a warehouse for 50 days to further reduce their moisture content. When the green bean moisture drops to around 11%, they are transported to the processing station for hulling, grading, and sales.

Relevant Parameters

Grind size: BG-6S

Water temperature: 92°C or 93°C

Water-to-coffee ratio: 1:15

Brewing Technique

Since this coffee is naturally processed, we need to extract its rich body to achieve a relatively mellow feeling. Everyone should consider how to extract its berry flavors during brewing, how to brew a smoother, rounder acidity, and how to reduce its astringency.

With a water-to-coffee ratio of 15, 15g of coffee should extract 225g of liquid. The water stream should not be raised too high. When adding water to the other side of the filter, people habitually raise the pour-over kettle, which inevitably raises the water stream. Actually, this isn't necessary - you can achieve adding water to the other side of the filter at a low water level by simply rotating the base.

When halfway through extraction, you can check the density by shaking the base to observe bubbles in the coffee liquid, and decide on the subsequent water pouring method based on the bubble color. If the bubbles are coffee-colored and maintain well, you can continue with normal water pouring afterward. However, if the bubbles tend toward white and break quickly, you should pour water more slowly afterward to extract a stronger coffee to make corrections. When the liquid level approaches 225g, constantly ensure the coffee liquid doesn't exceed this amount. Remove the top as soon as the coffee liquid reaches the expected target.

This coffee should present a refreshing profile after extraction. In terms of aroma, besides citrus notes, the aftertaste carries the sweet fragrance of strawberries, with hints of berry and fruity flavors, and the acidity of passion fruit.

Knowledge Point

Arabica coffee is generally believed to originate from the Ethiopian highlands and is widely distributed in tropical regions. Through repeated mutations and breeding, it has derived into numerous varieties.

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