Ethiopian Coffee & How to Brew it

Ethiopia is the fifth largest coffee supplier in the world; Yirgacheffe is a region in southern Ethiopia known for harvesting one of the most popular types of coffee. The region’s climate is ideal for growing coffee and harvesting usually takes place from October to December. Unlike processed coffee, Yirgacheffe coffee is organic; the farmers grow it under the forest canopy, using organic matter instead of chemical fertilisers. Grown slowly at high altitudes, the beans have enough time to absorb nutrients and deliver the best taste.

Keep reading to find out more about this premium, Ethiopian coffee and how you can use it in a delicious pour over recipe.

The Process

Yirgacheffe green coffee undergoes Wet-processing; a method in which the beans are soaked and dried on rotating beds for 48-72 hours. This is what gives it a lighter bodied flavour with fruity and floral notes.

A medium roast is a go-to for this type of coffee if you want to elevate its acidity and bring out a more vibrant, mellow flavour. On the other hand, a dark roast will bring out a sweeter and earthy taste, and is a must for those of you who like a more full-bodied coffee.

Sustainability

Most Yirgacheffe coffee farmers are members of the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), allowing Fair Trade and Organic certifications and practices. Thus, they have more control and stability over their sales and pay. So if you’d like to support Fair-trade practices and purchase premium coffee, Yirgacheffe is the best option for you.

Pour Over Recipe

The Yirgacheffe beans are grown, harvested, and roasted meticulously, in a way that will suit all palates. However, to achieve the full potential of your coffee, you need to know how to brew it perfectly. We here, at Ningaloo Roast, believe that brewing a perfect cup of coffee is cathartic for the soul. So follow our recipe to create the perfect pour over, and experience a variety of flavours.

Ingredients

•    18g of coffee beans

•    250ml hot water

Method

1.     Heat your filtered water to about 90-95º

2.     Coarsely grind the coffee at a medium setting, place the filter into the Chemex and pour in your grinds.

3.     Level the grounded coffee and pour about 50ml hot water in slow circles to saturate all the grounds evenly.

4.     Allow it to sit for about 30 seconds and pour the rest of the water in circular motions. Do this in two increments.

5.     Once your coffee has dripped all the way through your coffee is ready to enjoy.

Tips For Brewing

•    To preserve the coffee’s taste we recommend buying a bag of beans and grinding right before brewing.

•    Brewing with the pour over method, using a Chemex, brings out the signature citrusy, floral flavour. A paper filter drains all the coffee oils, so use a reusable one to obtain a more buttery body.

•    Use a scale to measure the coffee and water while pouring.

•    Pouring the hot water in increments allows the flavour to develop.

What Should You Pair It With?

The intensity of the coffee is best paired with lighter, sweeter flavours, making great for dessert. Pair it with a fruit salad or a chocolate dessert to enhance its notes of wine and dark chocolate.

Where can I buy Yirgacheffe Coffee?

You can buy our roasted Yirgacheffe Coffee bags at The Growers Market in Carnarvon, every Saturday 8am -11am or online via our website www.ningalooroast.com.au

If you want to try out our recipe, you can also buy our glass pour over and reusable filters here.