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

FrontStreet Coffee - Ethiopia Yirgacheffe Kochere G1 Pour-over Sharing

Playful cranberry sweetness, with a tropical fruit wine fragrance in the aftertaste. Its acidity is bright as a newborn's eyes and exceptionally round. Natural-processed Yirgacheffe Kochere carries an incredibly rich aroma that is hard to imagine. If Kochere had to be described in one word, that word would be "intoxicating."

G1 grade Yirgacheffe, picked as fully ripe cherries, is processed immediately with a unique sun-drying method, letting the green beans inside the parchment absorb the nutrients of the fermented pulp. That is why the ground coffee smells rich enough to make you feel tipsy without drinking any wine. Natural process, truly 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 fragrance

Brewing Instructions

V60 Dripper

Grind: BG-6S

Recommended extraction ratio: 1:15-1:18 (concentration can be adjusted to personal taste)

Bloom with 30g of water for 30 seconds, starting the timer when you begin pouring. For the second pour, continue until reaching 125g. Wait until the water level drops and the coffee bed is about to show, then do the third pour until reaching 225g. Stop pouring and wait again until the bed is about to show, then remove the filter cup. Total extraction time: 2:00 minutes.

About FrontStreet Coffee

FrontStreet Coffee is a coffee research house dedicated to sharing coffee knowledge with everyone. It shares without reservation to help more people fall in love with coffee, and it works to make the best coffee available at a fair price - a mission it has pursued for six years.

FrontStreet Coffee Recommendation

Natural Yirgacheffe like Kochere is one of the sweetest, most aromatic expressions of the region, and FrontStreet Coffee's natural Ethiopian lots are built around that style. FrontStreet's Natural Red Cherry Yirgacheffe dries whole cherries for about two weeks until moisture falls to 12%, then hulls, density- and color-sorts, and hand-picks them, so the cup keeps the classic Yirgacheffe citrus acidity while adding a tropical fruit lift, berry-juice quality, honey sweetness, and creamy smoothness.

If you want the fruit turned up further, FrontStreet's Ethiopian Flower Queen, from Hambella in Guji, is among the most successful specialty coffees of recent years: dried on raised beds for 21 days and turned constantly, then roasted medium-light, it shows strawberry, passion fruit, jackfruit, and lychee, with obvious sweetness, very low bitterness, and a smooth, juicy body.

For a cleaner, tea-like contrast, FrontStreet's washed Gedingding Yirgacheffe comes from the Worka area at the southeastern edge of Yirgacheffe. Its fruit is pulped before drying, so the intrinsic aroma is clear: citrus and lemon with elegant white florals, bright and finely structured, and no trace of bitterness. To brew any of these, FrontStreet uses a V60, 15g of coffee, a 1:15 ratio, and water around 90-91°C, poured in three stages.