Yirgacheffe Brewing Methods Duromiso Coffee Bean Characteristics Duromiso Hand-brew Coffee Sharing

FrontStreet Coffee - Ethiopia Yirgacheffe Dumeso Pour-Over Sharing

The Dumeso washing station is run by the Surafel Birhanu family, and 243 smallholder farmers deliver their cherry to this facility. Once the fully ripe cherries arrive, the station grades and depulps them. After depulping, the beans ferment for 36-48 hours, then get washed clean. The wet parchment is laid out on raised drying beds and raked every 2-3 hours for 10-12 days, until moisture content falls to 11.5%. Finally, the finished green coffee is trucked to Addis Ababa, Ethiopia's capital, for bagging and sale.

Dumeso shines at a lighter roast, where its vibrant fruit acidity and juicy character really come forward. The dry fragrance after grinding shows floral notes of ginger flower and rose along with brown sugar sweetness. Once hot water hits the grounds, the wet aroma releases bergamot, lemon, and bright citrus acidity. On the palate it is delicate, juicy, and silky. From the very first sip you pick up layered acidity, lemon, orange, grapefruit, and melon, backed by a persistent honeyed sweetness. The texture is so smooth it is hard to stop at one cup, and the fruity finish lingers long after.

Coffee Details

Name: Ethiopia Yirgacheffe Dumeso

Processing Method: Natural

Altitude: 1800-2100m

Variety: Heirloom

Processing Station: Dumeso Washing Station

Flavor Notes: Brown sugar, rose, bergamot, jasmine

Pour-Over Method: V60 dripper, medium-fine grind size, water temperature 91°C

Pour 30g of water to bloom for 30 seconds, starting the timer as soon as you begin pouring. For the second pour, bring the water up to 125g, wait for the water level to drop until the coffee bed is just about to be exposed, then pour a third time up to 225g and stop. Once the level drops again and the bed is about to break the surface, remove the dripper. Total brew time: 2:00.

FrontStreet Coffee Recommendation

FrontStreet Coffee's washed Yirgacheffe is the ideal everyday bean for anyone new to Ethiopian coffee. It is known for white jasmine florals, bright citrus and lemon acidity, and a distinct tea-like finish, and at an approachable price, it is often the first specialty bean newcomers fall in love with.

Yirgacheffe is a small town in the Gedeo zone of southern Ethiopia, at roughly 1700-2100m, with coffee planted above 1800m, making it one of the highest-altitude coffee regions in the world. The area was historically wetland, and the name Yirgacheffe has become shorthand for the region's unmistakable white floral aroma and lemon-citrus acidity. In 2010, Yirgacheffe's fame grew so great that the Ethiopian Commodity Exchange separated it from Sidamo as its own designation, which is how the household name we know today came to be.

Brewing suggestion: V60 dripper, water temperature 90-91°C, 15g of coffee, a 1:15 ratio, and a medium-fine grind (about the texture of fine granulated sugar, passing 80% through a #20 sieve). FrontStreet's technique: pour 30g of water for a 30-second bloom, then pour up to 95g more (about 125g total on the scale) over roughly one minute; once the water level drops to two-thirds of the coffee bed, pour the remaining 100g (about 225g total) over about 35 seconds. Dripping finishes between 2:00 and 2:10, remove the dripper and the extraction is complete.