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Ethiopian Yirgacheffe Washed Woka Ethiopian Landrace Coffee Beans: Grading, Pricing, Green Beans, and Roast Levels

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style). In Ethiopia's coffee grading system, washed Grade 2 and dry-processed Grade 4 are the highest grades, which is why the market has traditionally only seen Yirgacheffe WP G2. Note: Yirgacheffe G1 was imported by Japan's Mitsubishi Corporation from Ethiopia Coffe

For professional barista exchanges, please follow Coffee Workshop (WeChat official account: cafe_style)

Ethiopia Coffee Grading System

In Ethiopia's coffee grading system, washed Grade 2 and natural Grade 4 are considered the highest grades. Therefore, in the past market, you would typically only find Yirgacheffe WP G2.

Yirgacheffe G1 Grade

Note: Yirgacheffe G1 was a grade specially requested by Japan's Mitsubishi from the Ethiopia Coffee & Tea Authority. It first appeared on the market in 2002-2003. The production of G1 grade beans is not through typical screening processes, but through strict manual selection from green beans originating from the Knoga area in Yirga village, which has the highest elevation and excellent soil. The green beans are nearly identical in size, with quite beautiful appearance, and almost no defective beans exist. After tasting, one can feel that it better expresses the characteristics of Yirgacheffe. Due to the strict production process, the annual production of Yirgacheffe G1 is quite rare, averaging about 600 bags.

Yirgacheffe Processing and Production

The processing method for Yirgacheffe is predominantly washed processing, involving fermentation and de-pulping in washing tanks for about 72 hours, followed by direct drying outside the processing plant. After manual selection of the green beans, they undergo quality inspection by the Ethiopian Coffee and Tea Authority and are exported through competitive bidding. The annual production is approximately 225,000 bags (60kg per bag), with past exports mainly to Northern Europe (primarily Germany) and Japan, while recently gaining attention from North America as well.

Brewing Instructions

Hand-poured washed Worka. 15g of coffee, ground to medium-fine (Komachi grinder 3.5), V60 dripper, water temperature 90-92°C. First pour 30g of water, steam for 27 seconds, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Qianjie, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Roasted coffee beans
Sugar content: Sugar-free
Origin: Ethiopia
Roast degree: Light roast

Coffee Details

Ethiopia Washed Yirgacheffe Worka G1

Country: Ethiopia
Grade: G1
Region: Worka
Roast Level: Light roast
Processing Method: Washed
Variety: Local landrace
Processing Station: Worka Cooperative
Flavor Notes: Lemon, kumquat, white grape juice

Yirgacheffe Region

Yirgacheffe itself is a small town with a population of about 20,000. The three neighboring small producing regions - Wenago, Kochere, and Gelena Abaya - produce coffee with flavors almost identical to Yirgacheffe, so they are also classified under the Yirgacheffe regional category. Yirgacheffe shares similarities in both culture and geographical environment with neighboring Sidamo, but Yirgacheffe seems to be particularly favored with unique advantages. Top-quality Yirgacheffe coffee features floral notes, bright citrus fruit acidity, lemon-toned aromas, and a silky smooth mouthfeel.

Processing Characteristics

Compared to the traditionally natural-processed Harar region, natural-processed Yirgacheffe is not common. As the region where Ethiopia's first washing station was established, coffee enthusiasts are more familiar with the washed Yirgacheffe known for its elegant lemon and citrus characteristics.

Coffee processed by the washed method is less likely to carry wild flavors, possessing pure and refreshing qualities suitable for light roast levels. This washed Ethiopian coffee achieves the highest G1 grade, which already indicates very few defects.

Origin Story

This bean comes from a single farm in Ethiopia, processed by the Worka Cooperative. The Alemayehu Alako farm is a member of the Worka Cooperative.

The Worka Cooperative is located in the southern part of Gedeb district, established in 2005, and joined the renowned Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in the same year. It is known for producing high-quality natural-processed Yirgacheffe. The Worka Cooperative has approximately 300 coffee farmers under its management. YCFCU was established in 2002 and includes 26 other cooperatives, serving over 45,000 coffee farmers.

Flavor Profile

Distinct floral notes, intense citrus aromas in both dry and wet fragrance. The front features lemon, kumquat, white grape juice, and diverse colorful flavors. The middle to back sections showcase rich citrus acidity with a soda-like sweetness. The personality is distinct and prominent, truly rare and exceptional.