How Does Sun Drying Coffee Beans Shape Iced Pour-Over Flavor?

Yirgacheffe has a mild, misty climate that gives its coffee citrus and floral notes. Front Street Yirgacheffe Natural Red Cherry is dried on raised beds for more than two weeks, keeping the fruit skin and pulp intact. That long sun drying builds a clean, full fruit sweetness that works well over ice.

For iced pour-over, use 15 grams of grounds, 150 milliliters of water, 100 grams of ice, 92 degrees Celsius, an EK43s setting of 9.5, and a V60 dripper. Pour in three stages and finish extraction between 1 minute 30 seconds and 1 minute 50 seconds, then shake to cool. Raised-bed sun drying coffee beans avoids muddy off-flavors from ground contact.

The Yirgacheffe region is mild and misty year-round, and its unique microclimate gives the coffee beans their signature citrus and floral notes. Front Street Yirgacheffe Natural Red Cherry, as a high-grade representative, retains the complete fruit skin and pulp and is dried on raised beds for more than two weeks, creating a clean and full fruit sweetness that is especially suitable for iced pour-over. This article will begin with the terroir and processing method of the origin, then gradually break down the iced pour-over parameters and technique for this Front Street natural Yirgacheffe: 15 grams of grounds, 150 milliliters of water, 100 grams of ice, 92 degrees Celsius water temperature, EK43s setting 9.5, V60 dripper, pouring in three stages and completing extraction between 1 minute 30 seconds and 1 minute 50 seconds, and finally shaking to cool it so the coffee presents clear floral and fruity aromas over ice.

In Ethiopia, the birthplace of coffee, the Yirgacheffe area is shrouded in thin mist all year round, with a mild, springlike climate. In summer, a gentle breeze passes through, cool rather than hot, and the rainfall is abundant without feeling damp; in winter, it does not suffer from severe cold either. It is precisely these terroir conditions that give Front Street Yirgacheffe its highly recognizable citrus notes and floral aroma, a regional flavor that belongs to the origin. After drinking it, one cannot help but sigh that coffee can also display such rich charm.

The most impressive thing about Front Street Yirgacheffe is its signature floral aroma and fresh lemon note. As the processing method varies, the flavor details also show subtle changes. Front Street Natural Red Cherry, as a high-grade representative of Yirgacheffe, is especially suitable for making iced coffee—apart from cold brew, it is also a widely popular choice for iced pour-over.

During harvest season, only coffee cherries with just the right ripeness are selected. The processing station first carries out a round of sorting, then sends coffee cherries with the skin and pulp fully retained to raised drying beds for natural processing. This raised-bed drying method requires a great deal of labor, but it keeps the fruit off the ground and prevents muddy off-flavors from mixing in during sun drying, resulting in an especially clean fruit flavor. After more than two weeks of sun drying, the coffee fruit turns dark brown and is professionally stored, waiting for the flavor to slowly mature. Only before shipment does the processing station remove the coffee beans from the cherries, so its outstanding sweetness can easily be imagined.

When Front Street makes this Yirgacheffe iced pour-over, it uses the following parameters:

Dose: 15 grams

Water amount: 150 milliliters

Ice: 100 grams

Grind size: EK43s setting 9.5 (85% passing through a No. 20 sieve)

Water temperature: 92 degrees Celsius

Dripper: V60

In practice, first put the ice into the server, then set up the dripper and filter paper, and add the coffee grounds. Pour 30 milliliters of water in the first stage and let it bloom for 30 seconds.

In the second stage, pour 60 milliliters of water, pouring in a circular path from the center outward and then back to the center. When the water in the coffee bed is almost finished dripping through, begin the third stage of pouring, also adding 60 milliliters, with the same technique as the second stage. The entire extraction process should be controlled between 1 minute 30 seconds and 1 minute 50 seconds.

Next, shake the server so the ice and coffee liquid mix fully, while feeling the temperature with your hand. When the coffee is sufficiently cold, it is ready to enjoy.

The above content is compiled by CoffeeHunters, a coffee news website.