Nav: Home > Coffee >

Introduction to Ethiopian Yirgacheffe Kochere Coffee and Pour-Over Brewing Tutorial

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Key Points: When I see friends suggesting to buy pre-ground coffee directly, I personally recommend that people in large and medium-sized cities should ideally buy fresh coffee beans and grind them themselves when conditions allow. The fundamental foundation for making a good cup of coffee is having fresh, high-quality coffee beans; investing in a quality hand grinder ensures uniform particle size in your coffee grounds.

Specialty Coffee: The Art of Pour-Over Brewing

Specialty coffee has become mainstream in today's coffee industry. It's essential in numerous coffee shops, offering various origins, varieties, processing methods, and flavor profiles. The overwhelming variety can leave one wondering where to begin! Many coffee enthusiasts start their journey with FrontStreet Coffee's Yirgacheffe, as its floral and fruity aromas are particularly captivating. If you're already immersed in the world of coffee and want to try brewing specialty coffee yourself, you'll need a good bag of beans and a suitable brewing method. This article might just help you! Let's first learn about FrontStreet Coffee's Yirgacheffe!

Ethiopian Coffee Regions

Ethiopia has eight main coffee-growing regions: Nekempte (Lekempti), Gimbi, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo, and Yirgacheffe. Among these, the most renowned specialty coffee regions are Nekempte (Lekempti), Limu, Harrar, Sidamo, and Yirgacheffe. Yirgacheffe is located in the Sidama administrative region of Ethiopia, making Yirgacheffe a smaller sub-region within the larger Sidama area.

The Yirgacheffe Region

Yirgacheffe itself is a small town with approximately 20,000 inhabitants. Three adjacent sub-regions—Wenago, Kochere, and Gelena Abaya—produce coffee with flavors nearly identical to FrontStreet Coffee's Yirgacheffe, so they are also classified under the Yirgacheffe region. While Yirgacheffe shares similar culture and geographical conditions with neighboring Sidamo, it seems particularly blessed with exceptional natural advantages. Premium quality FrontStreet Coffee Yirgacheffe offers floral aromas, bright citrus acidity, lemon notes, and a silky smooth mouthfeel.

Kochere Sub-Region

Kochere is located 25 kilometers southeast of Yirgacheffe in Ethiopia. It's a small sub-region and a prosperous coffee-producing area, also one of Yirgacheffe's three famous micro-regions. With approximately 100,000 local residents, coffee beans serve as their primary income source. This region's processing and equipment are very advanced.

Coffee Details

Country: Ethiopia

Grade: G2

Region: Yirgacheffe

Roast Level: Light Roast

Processing Method: Washed

Variety: Local Landrace

Brewing Essentials

Water: Nowadays, people pay attention to using soft water for brewing. Soft water yields better pour-over results. Water temperature should be between 85-95°C. Too high a temperature causes burnt flavors, while too low temperature creates unpleasant acidity (well-brewed coffee should also have subtle acidity, but it should be pleasant, like light fruit acidity).

Cup Warming: Pay attention to warming your cup. All equipment used during pour-over should maintain temperature to ensure a smoother coffee experience.

Pour-Over Kettle: Use a gooseneck kettle for pour-over brewing. You can purchase a specialized one or substitute with common vessels as long as they provide a fine, stable water flow. Of course, heat retention is also important.

Ratio: Based on my experience, brewing 15g of coffee grounds to yield 250ml of coffee is an appropriate ratio.

Brewing Process

Now for the simple steps: Place the filter paper in the dripper, add a small amount of water to make the paper "fit" properly without air bubbles between it and the dripper. Evenly distribute the ground coffee (this process is called bed distribution; some believe a mound in the center makes better coffee, while others think a depression in the center is better... this comes down to personal interpretation).

Slowly pour hot water around 92°C over the coffee grounds, controlling the water amount so that exactly one drop falls from the bottom of the coffee bed. Let it rest for about 40 seconds to allow the coffee grounds to fully absorb the water (if the coffee is fresh enough, you'll notice significant expansion of the coffee grounds).

Empty the vessel beneath the dripper (including the cup-warming water and the single drop that fell for coffee pre-infusion). During these 40 seconds, the water temperature will drop to around 90°C, perfect for starting the pour-over. Starting from the center of the coffee bed, slowly pour water in a circular motion in one direction—circle after circle... and there you have it, enjoy your coffee!