Characteristics of Yirgacheffe Washed Woka Coffee Beans and How to Brew Yirgacheffe Washed Woka Coffee

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Most Yirgacheffe coffee is processed using the washed method, where beans are fermented for about 72 hours in washing tanks to remove pulp, then dried directly outside the processing plant. After manual selection of the green beans, they undergo quality inspection by the Ethiopia Coffee and Tea Authority before being exported through competitive bidding. The annual production is approximately 225,000 bags (60kg each), historically mainly exported to Northern Europe (primarily Germany) and Japan, while recently gaining attention from North America.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10 Bao'an Frontsteet, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Degree: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Level: Light roast

Ethiopia Washed Yirgacheffe Worka G1

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

Yirgacheffe itself is a small town with about 20,000 residents. The three adjacent small producing regions—Wenago, Kochere, and Gelena Abaya—are classified under the Yirgacheffe regional category because their coffee flavors are virtually identical to those from Yirgacheffe. While Yirgacheffe shares cultural and geographical similarities with neighboring Sidamo, it seems to enjoy more favorable natural conditions. Top-quality Yirgacheffe coffee features floral notes, bright citrus acidity, lemon-like aromatics, and a silky smooth mouthfeel.

Brewing Recommendations

For pour-over brewing of washed Worka: Use 15g of coffee ground to medium-fine consistency (Fuji grinder setting 3.5), V60 dripper, water temperature 90-92°C. First pour 30g of water for a 27-second bloom, then inject to 105g and pause. Wait until the water level drops halfway before continuing to pour. Slowly pour until reaching 225g total, avoiding the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Compared to the traditionally natural-processed Harar region, natural-processed Yirgacheffe is less common. As the first region in Ethiopia to establish a washing station, Yirgacheffe is better known to coffee enthusiasts for its elegant lemon-citrus character in washed processed coffees.

Coffee processed using the washed method tends to have less wild flavor characteristics, featuring clean and refreshing qualities that suit light roast levels. This washed Ethiopian coffee achieves the highest G1 grade, indicating very few defects.

Origin Story

This coffee originates from a single farm in Ethiopia, processed by the Worka Cooperative. Alemayehu Alako Farm is a member of the Worka Cooperative.

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

Flavor Profile

Distinct floral notes, rich citrus aromatics in both dry and wet fragrance. The front palate features lemon, kumquat, white grape juice, and diverse colorful flavors. The middle to back palate presents rich citrus sweetness with soda-like rich sweetness. Distinctive personality, prominent, and quite rare to encounter.

In Ethiopia's coffee grading system, washed Grade 2 and natural Grade 4 represent the highest grades, which is why historically the market only offered Yirgacheffe WP G2.

Note: Yirgacheffe G1 is a grade specially requested by Mitsubishi from the Ethiopia Coffee & Tea Authority, first appearing on the market in 2002-2003. G1 grade beans are not produced through typical screening methods but are strictly hand-selected from green beans in the Knoga area of Yirga village, which features the highest altitude and excellent soil conditions. The green beans are nearly uniform in size with beautiful appearance and virtually no defective beans. After consumption, one can better appreciate the characteristics of Yirgacheffe. Due to this strict production process, the annual production of Yirgacheffe G1 is quite scarce, averaging around 600 bags.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473