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Is Yirgacheffe Washed Eriga Coffee Delicious? Yirgacheffe Coffee Brewing Methods

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional Barista Communication - Follow Coffee Workshop (WeChat Official Account: cafe_style) Yirgacheffe is divided into two main categories based on different green bean processing methods: Category A is the washed processing method, with grading standards established by the American Specialty Coffee Association SCAA, divided into Gr-1; Gr-2, where smaller Arabic numbers indicate higher grades. G1 Yirgacheffe has a distinctive style, with citrus flavors and floral notes seamlessly blended into the coffee liquid's flavor profile

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Yirgacheffe Coffee Classifications

Yirgacheffe coffees are classified into two main categories based on their processing methods:

Category A: Washed Processing

The washed processing standard follows guidelines established by the Specialty Coffee Association of America (SCAA), graded as Gr-1, Gr-2, where smaller Arabic numbers indicate higher quality. G1 washed Yirgacheffe exhibits distinctive characteristics, with citrus and floral notes seamlessly blended into the coffee liquid—a flavor that everyone finds irresistible.

Category B: Natural Processing

The natural processing method grades coffees as Gr-1, Gr-3, Gr-4, and Gr-5. Similarly, the highest grade G1 natural Yirgacheffe boasts rich fruit aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe can completely transform one's perception of coffee. Only those who have tasted the highest grade natural Yirgacheffe will truly believe that coffee is indeed a fruit.

Product Information

Manufacturer: Coffee Workshop FrontStreet Coffee
Address: No. 10 Bao'an Qianjie, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Ethiopia
Roast Level: Light roast

Processing Method: Washed

Washed Processing Method

Happy coffee farmers first harvest coffee cherries from the trees, then pour them into pools filled with water. Due to different maturation levels causing varying densities, overripe and underripe coffee cherries along with some leaves and twigs will float on the surface, while adequately ripe cherries sink to the bottom. This natural method effectively screens coffee cherries that pass the first quality checkpoint.

The selected ripe coffee cherries then enter the depulping machine to remove the fruit skin and pulp.

For pour-over Yirgacheffe: Use 15g of coffee ground to medium-fine consistency (Fujiyama ghost tooth burr grinder at 3.5), V60 dripper, water temperature 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 to halfway, then continue pouring slowly until reaching 225g total. Avoid the tail section. Water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Next, coffee beans with remaining mucilage enter the fermentation stage (interacting with microorganisms in water or air). After fermentation completes, the parchment coffee enters washing channels to be thoroughly cleaned. Following cleaning, the drying phase begins, during which the moisture content of the green coffee beans is maintained at approximately 12%. The beans are then packed in jute bags for a resting period of 2-3 months to stabilize their quality. Finally, the parchment layer is removed, and the beans are ready for sale!

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia
Grade: G1
Region: Yirgacheffe Gediyo
Altitude: 1900-2100 meters
Variety: Heirloom
Producer: Kebel Aricha
Flavor Notes: Sweet orange, cherry, honey sweetness

This batch of Yirgacheffe was produced at the Kebel Aricha processing station, where approximately 650-700 smallholder coffee farmers deliver their ripe coffee berries for processing in exchange for cash.

About Project Origin

Sasa Sestic, the 2015 World Barista Champion, launched the Project Origin green bean sourcing program three years ago with his business team at ONA Coffee. This project directly collaborates with coffee farmers in impoverished countries and regions, improving their production conditions and offering purchase prices 20% higher than fair trade prices.

The project's original purpose also includes strengthening the connection between roasters and coffee farmers, while guiding farmers to cultivate high-quality coffee beans. To date, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador, and Costa Rica.

Flavor Description

Sweet citrus notes, green berry, peach, longan and red date aroma, honey sweetness, cocoa undertones with subtle spice notes, full body with a long-lasting finish.