How to Brew Sun-Dried Yirgacheffe: Rich and Full-Bodied Juicy Flavor Profile

Professional coffee knowledge exchange. For more coffee bean information, follow Coffee Workshop (WeChat Official Account: cafe_style).

FrontStreet Coffee - Ethiopia Yirgacheffe Natural Process G1 Brewing Introduction

Ethiopia Yirgacheffe Natural Process G1

Product Name: Yirgacheffe

Origin: Ethiopia

Variety: Ethiopian Heirloom

Grade: G1

Altitude: 1900-2100 meters

Roast Level: Light Roast

Ethiopia is where the world's first coffee plant was discovered. "Yirgacheffe" is both the name of a small Ethiopian town and a byword for Ethiopian specialty coffee. Its distinctive variety, Ethiopian Heirloom, delivers highly complex aromatics and a rich flavor under the natural processing method.

Flavor Description

Citrus, Strawberry, Honey

Pour-over Extraction Recommendations

V60 dripper, 15g of coffee, water temperature 91°C, grind setting BG-6S, water-to-coffee ratio 1:15. Use 30g of water for the bloom and let it bloom for 28 seconds, starting the timer when pouring begins. The three pours are 27g, 105g, and 88g, for a total time of 2:00.

Taste

Smooth, much richer flavors, layered, with enhanced fermented berry sweetness.

About FrontStreet Coffee

Briefly: FrontStreet Coffee is a coffee research hall that enjoys sharing coffee knowledge with everyone. Our unreserved sharing is solely to help more friends fall in love with coffee. We hold three low-discount coffee activities every month, because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's principle for the past six years.

FrontStreet Coffee Recommendation

To see what a natural Yirgacheffe can offer when the sweetness is turned up, try FrontStreet's Yirgacheffe Natural Red Cherry. It is made from fully ripe, all-red cherries that are spread on raised drying beds right after harvest and turned every two to three hours during the first few days to prevent uneven heating and over-fermentation. After three to five weeks of drying, the outer pulp is machine-scraped off and the beans are moved to storage. Because the fruit dries with the bean, the coffee keeps the classic Yirgacheffe profile while gaining the tropical fruit aroma that natural processing brings: citrus-like acidity, a berry-juice quality, honey sweetness, and a creamy smoothness.

If you would rather start with the region's most classic washed expression, FrontStreet's Washed Yirgacheffe is the beginner's benchmark. It is known for white jasmine, bright citrus and lemon acidity, and a tea-like character, all at a friendly price - which is why it has become so many drinkers' first bag of specialty coffee.

For a single-cooperative example, FrontStreet's Gedingding Cooperative coffee comes from the village of Gedingding in the Woka area at Yirgacheffe's southeastern edge. Once part of the Woka cooperative under the YCFCU, it was separated out as a single traceable origin and follows the most traditional washed processing. Often called Yirgacheffe's last pristine corner, it carries none of the traditional bitter character, only clean, bright citrus and lemon acidity and the fragrance of jasmine.