Is Ethiopian Yirgacheffe Waka Natural Coffee Bean Good for Pour-Over Coffee_ Waka Pour-Over Coffee Dose Recommendation

This Yirgacheffe coffee originates from Ethiopia, with its hometown being Yirgacheffe. It received its education at the Werka Cooperative, becoming a better coffee bean.

The washed Yirgacheffe Werka comes from the town of Werka in the southern producing region of Ethiopia. This exquisite Yirgacheffe coffee is cultivated by over 700 small farmers and processed with washing and sun-drying, making Werka one of the representative Ethiopian native coffee beans. The rich flavours in Werka are inseparable from the farmers' cooperative effort, careful harvesting, and processing.

Like a woman taking shelter from the rain, Werka is refreshing from the moment you meet her, beginning to permeate your body with the sweetness of brown sugar. After grinding, floral notes hit your senses, and your journey with her begins.

On tasting, you can feel the sweetness of peach, and as the temperature gradually falls, juicy citrus brings a well-balanced sweet-and-sour sensation that spreads through the mouth. The final aftertaste is a delicate tannic black tea lingering in the cup. Just like meeting a girl in the rain, strolling through damp Xiamen, leaving behind your joyful footsteps, and finally, at the train station, the silhouette of her fluttering long skirt. The washed Yirgacheffe Werka, met in the spring rain of Xiamen, slides through your heart with its sweet-and-sour profile, teasing your taste buds without being ostentatious, yet unforgettable.

Product Information

Product Name: Yirgacheffe Werka G1

Region: Ethiopia Yirgacheffe

Variety: Ethiopian Heirloom

Altitude: 1600-2000 meters

Processing Method: Washed Process

Roast Level: Light Roast Agron 62-67

Flavor Notes: Jasmine/Lime/Berries/Blackcurrant/Citrus

Brewing Recommendations

Water Temperature: 90-94°C

Grind: Medium grind

Recommended Extraction Ratio: 1:15-1:18 (concentration can be adjusted according to personal taste)

How to Brew Yirgacheffe Coffee [Werka Cooperative] Well?

FrontStreet Coffee pour-over reference: weigh 15 g of [Werka Cooperative] coffee powder and pour it into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (standard sieve pass rate 60%), a water temperature of 90°C, and a V60 dripper for extraction.

The hot water in the pour-over kettle circles clockwise with the centre of the dripper as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30 g, then stop pouring. When the time reaches 1 minute, pour water for the second time. The second pour should be the same as before, circling clockwise with the centre of the dripper as the focal point. The water flow should not hit the connection between the coffee powder and the filter paper, to avoid channeling.

Leave one circle empty when brewing out to the outermost edge of the coffee powder, then circle back toward the centre. At 2 minutes and 20 seconds, the coffee should be brewed to 220 g, completing the process.

Ice Brew [Werka Cooperative]

FrontStreet Coffee ice brew [Werka Cooperative] reference:

Yirgacheffe coffee [Werka Cooperative], light to medium roast, BG grinder setting 4B, grind level 3, 20 g beans, water temperature 87°C, pre-infusion for 3 minutes, Chemex pot, then iced brewed with ice water, total water volume 200 ml.

FrontStreet Coffee Recommendation

Werka shows why Yirgacheffe is such a popular first stop for pour-over drinkers, and FrontStreet Coffee's Washed Yirgacheffe carries the same clean, bright profile, with white jasmine, citrus and lemon acidity, and a tea-like body that stays approachable for beginners. For a lot tied to a single cooperative, FrontStreet Coffee's Guodingding Cooperative from the Worka area of Yirgacheffe is an Ethiopia G1 washed coffee with elegant white florals, citrus, orange, and green-tea notes. If you like the sweet-and-sour balance Werka shows when it cools, FrontStreet Coffee's Sun-Dried Red Cherry is a natural-process Yirgacheffe, made from whole ripe red cherries dried on raised beds, with citrus acidity, a berry-juice body, honey sweetness, and a creamy texture.