Pour-Over Brewing Parameters for Ethiopian Washed Sidamo G1 "Mi Yu" Imported Micro-Lot Specialty Coffee Beans

Pour-over Sweet Spot

Use 15 g of grounds at a medium-fine grind (Fuji ghost-tooth burr grinder set to 3.5) in a V60 dripper with water at 91-93°C. Pour 30 g of water first and let the coffee bloom for 27 seconds. Continue pouring to 105 g, then wait until the water level drops by half before pouring again. Pour slowly to a total of 225 g, avoiding the tail end. The water-to-coffee ratio is 1:15 and the total extraction time is 2:00.

Coffee Origin Information

Region: Oromia, Ethiopia

Variety: Ethiopian Heirloom

Altitude: 2,000 meters

Processing Method: Washed

Bean State: Roasted coffee beans
Shelf Life: 90 days
Net Weight: 227 g
Packaging: Bulk coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Level: Light roast

Ethiopia's Coffee Heritage

Ethiopia grows coffee in a remarkable variety of ways, from broad wild coffee forests and semi-developed land to traditionally managed small plots and modern plantations. About 50% of the country's coffee grows above 1,500 meters. On the strength of these four production styles, Ethiopia is split into nine major coffee regions: five specialty areas, Sidamo, Yirgacheffe, Harar, Limu and Lekempti, and four commercial-bean regions, Jimma, Illubabor, Tepi and Bebeka. Each region uses either the natural or the washed method, and the process chosen shapes the flavor in the cup. At present, natural processing accounts for roughly 80% of production and washed processing for about 20%.

Processing Details

This micro-batch starts with hand-selection of 100% red cherries. The fruit then runs through Agared equipment that removes the skin and pulp. The beans, still coated in mucilage, ferment for 36 hours in tanks before a 4-hour soak. They are dried on 30 x 1.8-meter raised beds and then hulled. After manual sorting to Grade 1 quality, the coffee is packed into GrainPro bags with an outer jute sack.

The Oromia Region Legacy

Oromia is one of the world's coffee origins. The indigenous Oromo people were among the first anywhere to use coffee as food, going back to the 5th century AD. Oromia lies approximately between 3° and 15° north latitude and 33° to 40° east longitude. The region is world-renowned for its pristine plant species and biodiversity, and it is where coffee was born. For the local Oromo, coffee is not only a beverage and a food but also an important part of trade, a stimulant, and a crucial tool for maintaining peace.

Flavor Profile

Distinct notes of wild ginger and bergamot with hints of blackcurrant. The finish carries the sweetness of raisins, and the overall profile recalls Earl Grey tea.

FrontStreet Coffee Recommendation

This washed Ethiopian micro-lot sits squarely in the Yirgacheffe family, so if you enjoy its floral and citrus character, FrontStreet's washed Yirgacheffe is the natural companion to keep on the shelf. It delivers white jasmine, bright citrus and lemon acidity, and a clean tea-like finish, which is exactly why so many people treat it as their entry into specialty coffee.

For a single-origin expression from within Yirgacheffe itself, choose the FrontStreet Gudingding Cooperative, a washed lot from the Worka area. It shows jasmine florals and a bright citrus-lemon acidity, and it comes out especially clean and precise when brewed as a pour-over.

If you prefer more fruit in the cup, FrontStreet's sun-dried Red Cherry brings the same regional identity with tropical fruit, juicy berries, honey sweetness, and a creamy texture layered on top.