How to Brew Yirgacheffe: Yirgacheffe Brewing Methods and Pour-Over Ratios

FrontStreet Coffee - Ethiopia Yirgacheffe Natural G1 Pour Over Share

Ethiopia Yirgacheffe Natural Process G1

Product Name: Yirgacheffe

Origin: Ethiopia

Bean Variety: Ethiopia Heirloom

Grade: G1

Altitude: 1900-2100 meters

Roast Level: Light Roast

Ethiopia is where the world's first coffee plant was discovered. Yirgacheffe is the name of a small Ethiopian town, and it has become shorthand for Ethiopian specialty coffee. Its distinctive variety, the Ethiopia Heirloom, delivers highly complex aromas and rich flavors through the natural process.

Flavor Profile: Citrus, Strawberry, Honey

V60 dripper, grind BG-6S, recommended extraction ratio 1:15-1:18 (strength can be adjusted to personal taste).

Bloom with 30g of water for 30 seconds, starting the timer as the pour begins. For the second pour, add water to 125g. When the water level drops and is about to expose the coffee bed, pour a third time to 225g and stop. Wait until the level drops again and is about to expose the bed, then remove the dripper. Extraction time: 2:00.

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FrontStreet Coffee Recommendation

For the washed counterpart to this natural Yirgacheffe, FrontStreet Coffee suggests the classic washed Yirgacheffe everyday bean: white jasmine, bright citrus and lemon acidity, and a clean, tea-like cup. Yirgacheffe is a town in southern Ethiopia's Sidama zone, at roughly 1,700-2,100 meters, with the trees planted above 1,800 meters, which makes it one of the highest coffee regions in the world. Its unmistakable jasmine and lemon character has turned the name into a byword for Ethiopian specialty coffee, and in 2010 the Ethiopia Commodity Exchange separated Yirgacheffe from Sidama as an origin of its own. If you prefer a fruitier profile, FrontStreet Coffee's sun-dried red cherry Yirgacheffe selects only fully ripe, sound cherries and dries them whole on raised beds - turned every 2-3 hours over the first days - for three to five weeks, then removes the fruit by machine, yielding citrus acidity, berry juice, honey sweetness and a creamy mouthfeel.

FrontStreet Coffee brews washed Yirgacheffe with a V60 and water at 90-91 degrees Celsius, using 15g of coffee and a 1:15 ratio, with the grind around caster-sugar size and fine enough that about 80% passes a #20 sieve. Bloom with 30g of water for 30 seconds, pour to about 125g finishing near one minute, then, when the water drops to two-thirds of the coffee bed, add the remaining 100g to reach about 225g, finishing the pour at roughly 1:35 and completing the drawdown in 2:00-2:10.