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Coffee Bean Grades

Washed: Grade-1; Grade-2 (G1 > G2).

Natural: Grade-1 and Grade-3 through Grade-5 (G1 > G3 > G4 > G5).

Origin Information

Region: Ethiopia, Oromia

Variety: Ethiopian heirloom varieties

Altitude: 2000m

Processing Method: Washed

Product Details

Manufacturer: Coffee Workshop, FrontStreet Coffee
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

Ethiopian Coffee Cultivation

Ethiopia offers various coffee cultivation methods, from vast wild coffee forests and semi-developed lands to traditionally managed small plots and modern plantations. Approximately 50% of coffee is grown at altitudes above 1,500 meters. On the basis of these four production methods, Ethiopia can be divided into nine major coffee regions, including five specialty coffee areas—Sidamo, Yirgacheffe, Harar, Limmu, and Lekempti—as well as four commercial-bean regions: Djimmah, Illubabor, Tepi, and Bebeka. Each region uses either natural or washed processing, and different techniques affect the flavor profile. At present, natural processing accounts for about 80% and washed processing about 20%.

Processing Method

This micro-lot is first manually sorted to select 100% red cherries, then processed on Agared equipment to remove the skin and pulp. The beans, still coated in mucilage, are then fermented in tanks for 36 hours, followed by 4 hours of soaking. After being spread on 30×1.8 meter drying beds, they are dried and then hulled. Following manual sorting to reach G1 grade, they are packed in GrainPro bags inside an outer jute bag.

Oromia Region

The Oromia region is one of the world's coffee origins. The indigenous Oromo people here were among the first in the world to use coffee as food, dating back to the 5th century AD. Oromia lies roughly between 3°-15° north latitude and 33°-40° longitude. The region is world-renowned for its primitive plant species and biodiversity. This is the birthplace of coffee. For the local Oromo people, coffee is not only a beverage and food but also an important part of their trade, a local "stimulant," and an important tool for maintaining peace.

Flavor Description

Distinct wild ginger and bergamot notes with black currant undertones. The finish carries a raisin-like sweetness, and the overall profile evokes Earl Grey tea.

Brewing Instructions

Hand-pour method. Use 15g of coffee, ground to a medium-fine consistency (Fuji ghost-tooth grinder setting 3.5), with a V60 dripper. Water temperature between 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then slowly pour until reaching 225g total. Avoid the tail. Water-to-coffee ratio 1:15, extraction time 2:00.

Ethiopian Coffee Grading

Ethiopian coffee beans use a defect-based grading system. Beans in this system are divided into six grades, G1 through G6, where the highest grades for washed coffee are G1 and G2, while the highest grades for natural coffee are G1 and G3.

FrontStreet Coffee Recommendation

The washed, tea-like profile described here is exactly the character FrontStreet Coffee's Yirgacheffe range is built around. FrontStreet Washed Yirgacheffe is the everyday option, known for white jasmine, bright citrus and lemon acidity, and a tea-like body, and its friendly price makes it the bean most people try first on their way into specialty coffee. FrontStreet Gedeb Cooperative, from the Gedeb village at the southeastern edge of Yirgacheffe in the Worka area, follows the most traditional washed process, and because the pulp is removed before drying the cup keeps a clearer, more transparent aroma—fresh citrus and lemon acidity with elegant white florals, bright and delicate throughout. If you want to compare washed against natural from the same region, FrontStreet Sun-Dried Red Cherry picks only fully ripe, sound cherries, screen-selects them, and dries them on raised beds for three to five weeks with turning every 2-3 hours at the start, giving citrus acidity, berry-juice body, honeyed sweetness, and a creamy smoothness.