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Pour-Over Yirgacheffe Lemon Blossom Parameters Sharing_Comparison of G1 and G2 Yirgacheffe Pour-Over

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat public account cafe_style) Yirgacheffe Lemon Blossom is a washed G2 Yirgacheffe with stable quality, excellent flavor, and high cost-effectiveness. Its raw bean defect rate is below 1%, and it already has a spice-like precursor aroma at the green bean stage. Its most acclaimed lemon, jasmine floral notes, and honey sweetness, with a mouthfeel that features

Professional coffee knowledge exchange | For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Yirgacheffe Lemon Blossom: Exceptional Quality and Flavor

Yirgacheffe Lemon Blossom is a washed G2 Yirgacheffe coffee known for its stable quality, excellent flavor, and high cost-performance ratio. Its green bean defect rate is below 1%, and it already has a spice-like aroma in the green bean stage.

What makes it most renowned are its lemon and jasmine flower notes along with honey-like sweetness. The cup profile features bright, exceptionally beautiful fruit acidity that makes the flavor more rich and diverse. The washed processing method ensures the flavor is clean and clear, making your eyes light up from the very first sip! With medium roasting, it presents intense floral aromas and citrus-lemon fruit flavors, with a finish that carries honey-like sweetness and aroma, making you feel like you're drinking juice rather than coffee.

How to Perfectly Brew Yirgacheffe Coffee "Lemon Blossom"

FrontStreet Coffee's pour-over recommendation: Weigh 15g of "Lemon Blossom" coffee grounds and grind them to medium consistency—slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature at 90°C, and extract with a V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles centered in the filter. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. Similar to the first pour, pour in clockwise circles centered in the filter. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

Leave a small circle when pouring to the outer edge of the coffee grounds, then continue brewing in circles toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Japanese-Style Iced Pour-Over "Lemon Blossom"

FrontStreet Coffee's iced pour-over "Lemon Blossom" recommendation:

Yirgacheffe coffee "Lemon Blossom," light to medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of coffee grounds, 150g of ice, 150g of hot water. Water temperature should be 1°C higher than the normal 91°C recommended for regular pour-over. For normal grinding, use Fuji grinder setting 3.5; for iced pour-over, grind slightly finer by half a setting to Fuji 3.

Bloom with 40g of water for 30 seconds.

Segmented pouring: first segment 60g of water, second segment 40g of water. Use a fine but tall water stream with forceful stirring impact to ensure the coffee grounds tumble fully. However, be careful not to let the liquid level get too high or pour onto the edge filter paper.

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