Ethiopia Yirgacheffe Hafursa Cooperative Coffee Beans - Washed Hafursa Coffee Brewing Flavor

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Everyone has likely learned about many famous Ethiopian cooperatives in recent days. The establishment of cooperatives has indeed provided many small-scale coffee farmers with better resources for cultivation and sales. FrontStreet Coffee continues to discuss cooperatives in this article, focusing on the pioneer of Ethiopia's first wave of cooperatives - the Hafursa Cooperative. The coffee beans produced by this cooperative attracted wave after wave of fans after receiving a high score of 95 on the international cupping website Coffee Review in 2013.

Yirgacheffe Hafursa Micro-Region

Hafursa, also known as Harsa, was originally the name of a village located in Ethiopia, which is the smallest administrative unit among the four local levels. In fact, it borders immediately to the west of the bustling area of Yirgacheffe town. By walking out of the town's western road, you can immediately enter Hafursa village. When Ethiopia began establishing cooperatives in 1975 to help coffee farmers, Hafursa village pioneered the establishment of the Hafursa Cooperative, making it a true "movement pioneer" among cooperatives.

The coffee cherries processed at the Hafursa Cooperative's processing plant mainly come from the slopes of Hafursa village, located to the west of the processing plant, with altitudes ranging from 1850m to a maximum of about 2100m. Some also come from the slopes of Konga village, which borders the south of the processing plant, where altitudes range from 1870m to a maximum of 2000m. The coffee garden areas in both regions have excellent altitude and slope aspects, which has become the fundamental condition for the cooperative to produce high-quality green coffee beans.

In 2013, the Hafursa Cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) and simultaneously obtained "Organic" and "Fair Trade" certifications. The Hafursa Cooperative works with local small farmers in Yirgacheffe, adopting shade-growing techniques and interplanting with crops such as bananas. They use fully manual cultivation with organic fertilizers and natural methods to control pests and diseases, ensuring ecological protection and making the coffee quality taste purer.

Through cupping the coffee beans from the Hafursa Cooperative, FrontStreet Coffee found that the coffee beans produced by this cooperative have a smooth texture, high sweetness, and bright acidity. These richly layered coffee flavors are closely related to the cooperative's selection of high-altitude and organically grown coffee beans.

Coffee Bean Information

Region: Yirgacheffe Hafursa

Cooperative: Hafursa Cooperative

Variety: Local indigenous varieties

Processing Method: Washed processing

Altitude: 1940m

Grade: G1

Coffee Bean Washed Processing Method

First, selected coffee cherries are placed in a machine to initially remove the skin, pulp, and mucilage. The coffee beans with residual pulp and pectin are placed in water and allowed to ferment for about 18-36 hours. After fermentation, the parchment coffee beans are placed in flowing water channels to wash away their pulp and pectin.

After washing, the coffee beans are dried in the sun or with the help of drying machines until the moisture content reduces to about 12%. Finally, the parchment is removed from the coffee beans. FrontStreet Coffee has always loved coffee beans processed by the washed method because they have more pronounced acidity, better cleanliness, medium mouthfeel, and the most consistent green bean quality.

FrontStreet Coffee Roasting Recommendations

Using a Yangjia 800N roaster (480g batch size): preheat to 170°C, set heat to 140, and open the damper to 3. Return to temperature at 1'28", when the roaster temperature reaches 140°C, open the damper to 4 and increase heat to 180. When the temperature reaches 156°C, the bean surface turns yellow, the grassy smell completely disappears, and it enters the dehydration phase, keeping the heat unchanged.

At 7'37", ugly wrinkles and black spots appear on the bean surface, and the toasted bread smell clearly changes to coffee aroma. This can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack begins at 8'35", open the damper to 5, reduce heat to 150, develop for 2'05" after first crack, and drop at 196°C.

FrontStreet Coffee Brewing Experience

Dripper: V60 #01

Water Temperature: 90°C

Dose: 15g

Ratio: 1:15

Grind Size: Medium-fine grind (77% retention on #20 sieve)

FrontStreet Coffee Brewing Method: First, wet the filter paper and preheat the dripper and coffee pot. Use 30g of water for a 30-second bloom. When pouring with a small circular motion to 125g, segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Wait for the water level to drop and is about to expose the coffee bed, then remove the dripper. (Timing starts from the beginning of blooming) Extraction time is 1'50".

Brewing Flavors: Plum acidity, citrus, peach, grapefruit peel, with delicate floral notes, black tea aftertaste, overall clean, with a soft texture.

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