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How to Brew Yirgacheffe Without Sourness or Bitterness - Pour-Over Guide for Light Roast

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information. Follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Ethiopia Yirgacheffe Kochere G1 Pour-Over Guide: Playful cranberry sweetness, tropical fruit wine-like aftertaste, bright acidity like a newborn baby's eyes, and exceptional roundness. The natural processed Yirgacheffe Kochere possesses an incredibly rich aroma that you can barely imagine.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

FrontStreet Coffee - Ethiopia Yirgacheffe Kochere G1 Pour Over Sharing

Playful cranberry sweetness, with tropical fruit wine-like aftertaste, bright acidity like the eyes of a newborn baby, and extremely smooth mouthfeel. Sun-dried Yirgacheffe Kochere possesses an incredibly rich aroma that you can hardly imagine. If I had to describe Kochere in one word, it would be "intoxicating."

G1 grade Yirgacheffe, when freshly harvested ripe coffee cherries are immediately processed using the unique sun-drying method, allows the green beans inside the parchment to better absorb the nutrients from the fermented fruit pulp. This is why the aroma after grinding alone is enough to make you feel intoxicated without drinking alcohol. Sun-drying, so exciting.

Ethiopia Yirgacheffe Kochere G1

Grade: G1

Variety: Local heirloom varieties

Altitude: 1800-2100m

Processing Method: Natural (Sun-dried)

Flavor Notes: Passion fruit, cranberry, raisin, wine-like aroma

Brewing Method: V60 dripper, Grind: BG-6S. Recommended extraction ratio: 1:15-1:18 (concentration can be adjusted according to personal taste preference)

Bloom with 30g of water for 30 seconds, start timing when water injection begins. For the second pour, inject to 125g, wait until the water level drops and is about to expose the coffee bed, then perform the third pour to 225g and stop. Wait until the water level drops and is about to expose the coffee bed, then remove the filter cup. Total extraction time: 2:00.

In Summary

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