Yirgacheffe Coffee Flavor Profile and Brewing Techniques

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FrontStreet Coffee - Ethiopian Yirgacheffe Kochere Washed Pour-over Introduction

Kochere Washed G1: From Teklu Dembel processing station in Kochere Woreda, Yirgacheffe. This region features Ethiopian heirloom varieties, with many wild varieties continuously being discovered through cupping, undoubtedly adding many unique flavors. Kochere consists of many family farms, and this batch of coffee beans comes from a mixture of several hundred small-scale farmers. The average altitude of these farms ranges from 1800 to 2000 meters.

The quality of the Kochere producing region has always been excellent, and combined with the meticulous processing at Teklu Dembel station, this Yirgacheffe will be exceptionally charming.

Ethiopian Yirgacheffe Kochere Washed

• Altitude: 1800-2100m
• Variety: Local heirloom varieties
• Processing Method: Washed
• Flavor: Floral, clean fruit sweetness

Brewing Recommendations:

• Water Temperature: 90-94°C
• Grind: Medium grind
• Recommended Extraction Ratio: 1:15-1:18 (concentration can be adjusted according to personal taste)

Use 30g of water for a 30-second bloom, start timing when water injection begins. For the second pour, continue until reaching 125g, wait until the water level drops and is about to expose the coffee bed, then perform the third pour until reaching 225g. Wait until the water level drops and is about to expose the coffee bed, then remove the filter cone. Total extraction time: 2:00.

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