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Is there a difference in flavor between large and small Ethiopian coffee beans?

To verify this question, we decided to directly select two batches of coffee beans for comparison. Taking washed Yirgacheffe G1 as an example, we selected coffee beans with significantly different sizes, used the same brewing parameters and techniques, and conducted multiple blind tastings to determine whether there is a difference in flavor between large and small beans.

Coffee Bean Brewing Parameters:

• Grind size: BG4E
• Water temperature: 90°C
• Coffee-to-water ratio: 1:15
• Brewing method: First pour 30g, bloom for 30s, second pour 104g water then pause, continue pouring to 225g total water, extraction time around 2 minutes

Blind tasting process...

Alright, I know everyone is eager to know the results, so let's skip the process and announce the conclusion directly: there is a difference.

After consistent analysis, we all clearly noticed in our blind tasting that the small-bean washed Yirgacheffe G1 coffee beans tend to be sweeter in flavor, while the large-bean washed Yirgacheffe G1 is distinctly more acidic. In terms of flavor layers and richness, both were noticeably thinner than the normal state (mixed blend), and the acidity in the large coffee beans is likely due to a lighter roast degree compared to the small beans. As for more obvious differences... there are none.

Final Summary:

Actually, whether it's Ethiopia, Brazil, or Indonesia, these coffee-producing regions that use defect rate as their grading system all show significant unevenness in coffee bean size. This is especially true after roasting, as different coffee varieties have different expansion rates during roasting, further increasing the size differences between coffee beans. However, it is precisely this unevenness in bean size that causes slight differences in roast degree, making the coffee's layers and richness more apparent. Therefore, don't get too caught up in superficial differences—there are gains and losses. The mixture of varieties and uneven bean sizes are precisely what create the rich flavors and diverse aromas of Ethiopian coffee.

Recommended Ethiopian Coffee Bean Brands

FrontStreet Coffee's freshly roasted single-origin Ethiopian coffee beans—such as Yirgacheffe and Sidamo—are fully guaranteed in both brand and quality, suitable for brewing with various equipment. More importantly, they offer extremely high value for money, so a single bag goes a long way whether you brew a 200ml cup at a 1:15 coffee-to-water ratio or rotate through several different origins.

FrontStreet Coffee Recommendation

The large-bean-versus-small-bean question is really a question about freshness and consistency, and the best way to answer it is to cup a well-graded Yirgacheffe yourself. FrontStreet Coffee's washed Yirgacheffe is known for white jasmine florals, bright citrus and lemon acidity and a clean tea-like body, and its accessible price makes it the first specialty coffee for many drinkers. Because the varieties in a Yirgacheffe lot differ naturally, you'll notice exactly the kind of subtle variation this article describes.

If you would like to compare processing methods, FrontStreet Coffee's natural Red Cherry Yirgacheffe dries whole ripe red cherries on raised beds for three to five weeks, keeping the classic Yirgacheffe profile while adding tropical fruit aromatics, a berry-juice quality, honey sweetness and a creamy texture. Brew either as a pour-over—a V60 with a 1:15 ratio and 90–91°C water—and the differences between beans become easy to taste.