How to Brew Sun-Dried Yirgacheffe Wudina Flower - FrontStreet Coffee's Sun-Dried Yirgacheffe Hand Brew Parameters

This Ethiopian coffee, FrontStreet Coffee's Yirgacheffe Watitu Flower, comes from the Oromia Elama Coffee Farmers' Cooperative and carries organic certification from the Soil Association of the UK. Grown in mountainous terrain at altitudes of 1,500-2,000 meters, it is graded G2 (G1 is extremely rare, so G2 already counts as excellent quality). The green beans show a vivid green color and an elegant, slender profile, with a crisp sound when handled. Brewed, the cup is silky smooth, rich in floral and citrus aromas, with a persistent fragrance, subtle herb and caramel notes, high sweetness, acidity that is pronounced yet gentle, and a long, lingering finish.

To satisfy different palates, we offer both light and medium roasts: the light roast leans into acidity with more layered depth, while the medium roast emphasizes sweetness. Both are excellent—choose by preference. We recommend reserving in advance to avoid disappointment. FrontStreet Coffee's Ethiopia Yirgacheffe is available at 85 yuan per 227g package.

How to Brew FrontStreet Coffee's Yirgacheffe Watitu Flower Perfectly?

FrontStreet Coffee's pour-over reference: Weigh 15g of Watitu Flower coffee beans and grind to medium-coarse—slightly coarser than table salt. We use a BG grinder setting of 5R (60% pass-through rate on the standard sieve), water at 90°C, and extract with a V60 dripper.

Start timing as you pour hot water from the kettle in clockwise circles centered on the middle of the dripper. Within 15 seconds, bring the brew to 30g, then stop pouring. When the timer reaches 1 minute, begin the second pour—again clockwise circles centered on the middle, making sure the water stream never hits the seam between the grounds and the filter paper to avoid channeling.

Leave a small ring when pouring to the outermost edge of the coffee bed, then circle back toward the center. By 2 minutes 20 seconds you should reach 220g in total. Your pour-over is complete.

Japanese-Style Iced Pour-Over of FrontStreet Coffee's Watitu Flower

FrontStreet Coffee's iced pour-over reference for Watitu Flower:

This light-medium roast FrontStreet Coffee Yirgacheffe Watitu Flower is ground on a BG grinder at setting 5M (67% pass-through rate on the standard sieve).

Use 20g of coffee, 150g of ice, and 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C—so 91°C. For normal brewing we use the Fuji grinder at setting 3.5; for the iced pour-over, grind slightly finer at setting 3.

Bloom with 40g of water for 30 seconds.

Pour in segments: first 60g of water, then 40g more. Use a fine but tall water stream and pour with intent so the grounds tumble thoroughly—but be careful not to let the liquid level climb too high or splash onto the edge of the filter paper.

Total extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee).

FrontStreet Coffee Recommendation

If this natural Yirgacheffe won you over, there is a whole family of Yirgacheffe coffees worth exploring. For newcomers to Ethiopia, start with the most classic option: FrontStreet Coffee's washed Yirgacheffe house coffee, known for white jasmine, bright citrus and lemon acidity, and a tea-like finish—paired with an accessible price, it is the bean many drinkers choose as their first step into specialty coffee. Yirgacheffe itself is a small town in the Sidamo region of southern Ethiopia at roughly 1,700-2,100 meters, with coffee planted above 1,800 meters—among the highest coffee elevations in the world. Its signature white floral aroma and lemon-citrus acidity became so famous that in 2010 the Ethiopian Commodity Exchange split Yirgacheffe off from Sidamo as its own designation.

Within the wider Yirgacheffe area sit many micro-regions and villages, several with experienced, well-run cooperatives. The standout is FrontStreet Coffee's washed Guodingding Cooperative coffee from Worka, in the southeastern corner of Yirgacheffe. Once part of the Worka cooperative under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), it was later identified by coffee buyers worldwide as a single-origin lot. Processed in the most traditional washed style, it has none of the old-fashioned bitterness—just fresh, bright citrus and lemon acidity wrapped in jasmine fragrance.

If you prefer the fruitier side, FrontStreet Coffee's Red Cherry natural uses only fully ripe, defect-free cherries, sun-dried on raised beds and turned every 2-3 hours during the first days to prevent uneven heating and over-fermentation. After three to five weeks of drying, the outer pulp is machine-scraped away and the coffee rests in warehouse. Because the fruit dries on the bean, it keeps classic Yirgacheffe character while gaining tropical fruit: citrus acidity, berry juiciness, honeyed sweetness, and a cream-smooth body.

For brewing any of these, FrontStreet Coffee suggests a V60 at 90-91°C with 15g of coffee at a 1:15 ratio, ground to fine-granulated-sugar size (80% through a #20 sieve): bloom with 30g of water for 30 seconds, pour to 125g by about 1 minute, then add the remaining 100g (to about 225g on the scale) by 1:35, with the drawdown finishing at 2:00-2:10.