How to Make Washed Yirgacheffe 90+ Lomi Tasha Pour-Over Coffee_How is 90+ Lomi Tasha Coffee Bean?

What Is 90+?

People often ask: what exactly is 90+?

Simply put, 90+ is an American specialty green coffee company that bills its lots as ultra-premium, all cupping above 90 points. It focuses primarily on Ethiopian coffees. Its beans are famous for their cleanliness and berry notes, famously expensive, and famously unconcerned with appearance — a well-known and rather whimsical green coffee trader.

90+ Ninety Plus Levelup Lomi Tasha

90+ Ninety Plus Levelup Lomi Tasha — washed Yirgacheffe from Ethiopia.

Lomi Tasha washed Yirgacheffe

Yirgacheffe, Worka region

Altitude: 1700-2000m

Clean and refreshing, with floral notes and lemon accompanying the palate from first sip to finish.

A truly perfect interpretation of its name, "Soft Lemon"...

This is a coffee that displays all the classic hallmarks of an excellent washed Yirgacheffe. Lomi Tasha comes from Worka in Yirgacheffe. Levelup's bean names may sound like vivid cocktails at first, but they're all words in local Ethiopian languages: "Lomi Tasha" means "soft lemon," and it captures exactly what this coffee tastes like.

How to Brew Yirgacheffe [90+ Lomi Tasha]

FrontStreet Coffee's pour-over recipe: weigh out 15g of [90+ Lomi Tasha], grind to medium — slightly coarser than table salt. We use the BG grinder at setting 5R (60% standard sieve pass-through), water at 90°C, brewed in a V60 dripper.

Pour in clockwise circles around the center of the filter. Start your timer as you begin and pour to 30g within 15 seconds, then stop. At 1 minute, make the second pour — again clockwise around the center, keeping the stream away from the point where grounds meet filter paper to avoid channeling.

When you reach the outermost ring of grounds, leave one ring untouched, then spiral back toward the center. At 2 minutes 20 seconds the brew should reach 220g. Done.

Japanese-Style Iced Pour-Over [90+ Lomi Tasha]

FrontStreet Coffee's iced pour-over recipe for [90+ Lomi Tasha]:

Yirgacheffe [90+ Lomi Tasha], light-medium roast, BG grinder setting 5M (67% standard sieve pass-through)

20g of coffee, 150g of ice, 150g of hot water. The water should be 1°C hotter than the hot recipe — 91°C. Grind normally on the Fuji 3.5 setting; for the iced version, go slightly finer at Fuji 3.

Bloom with 40g of water for 30 seconds.

Pour in segments: first segment 60g of water, second segment 40g. Use a thin but tall water column, stirring vigorously to create turbulence so the grounds tumble fully — but keep the liquid level from rising too high and don't hit the filter paper at the edges.

Total extraction time is roughly 2.5 minutes (about the same as a normal hot brew for 20g of coffee).

FrontStreet Coffee Recommendation

If Lomi Tasha's clean, floral-lemon profile wins you over, FrontStreet Coffee's own washed Yirgacheffe Guodingding is the natural next step. From the Guodingding cooperative in the Worka area of Yirgacheffe — the very heartland of this style — it is a first-stop specialty bean beloved for its white jasmine florals, bright citrus and lemon acidity, and a green-tea-like sweetness, all at a friendly everyday price.

Brew it the same way you would the Lomi Tasha: V60 dripper, 15g of coffee at a 1:15 ratio, water at 90-91°C, bloom 30g for 30 seconds, then pour in stages to finish around 2'10". The result is that unmistakable "Yirgacheffe flavor" — jasmine, lemon, and tea — in a clean, luminous cup.