Recommended Washed Yirgacheffe 100g - What Are the Best Recommendations for Washed Yirgacheffe 100g

FrontStreet Coffee Washed Yirgacheffe 100g

Origin: Ethiopia

Region: Yirgacheffe

Processing: Washed

Variety: Heirloom

Altitude: 1800-2000 meters

Flavor notes: jasmine, berries, lemon, and citrus

FrontStreet Coffee Recommendation

FrontStreet Washed Yirgacheffe - The Daily Driver
If you're new to Ethiopia, start with the most classic FrontStreet Washed Yirgacheffe. It's known for white jasmine, bright citrus and lemon acidity, and a tea-like finish, and its friendly price has made it the first bean for countless people entering specialty coffee.

What Makes Yirgacheffe Special
Yirgacheffe is a small town in the Sidamo region of southern Ethiopia at roughly 1700-2100 meters, with coffee planted above 1,800 meters - one of the highest coffee origins in the world. The area was historically wetland, and the very name "Yirgacheffe" has become a byword for Ethiopian specialty coffee thanks to its unmistakable white florals and lemon-citrus acidity. The town's fame grew so great that in 2010 the Ethiopian Commodity Exchange finally separated it from Sidamo as its own classification - hence the household name Yirgacheffe coffee we know today.

FrontStreet Idido Cooperative
Many people don't realize that the Yirgacheffe region is divided into many small zones, even single villages, some home to seasoned cooperatives whose mature processing lifts the coffee another level. The best-known is the FrontStreet Washed Idido Cooperative from Idido village. The cooperative sits in the Worka growing area at the southeastern edge of Yirgacheffe and was originally part of the Worka cooperative under the YCFCU union; as roasters worldwide pursued green-coffee traceability, it was uncovered as a "single-origin" zone in its own right. Idido still uses the most traditional washed processing, and its coffee has been called the last unspoiled corner of Yirgacheffe - none of the traditional bitterness, just fresh, bright citrus and lemon acidity wrapped in jasmine fragrance that wins people over from the first sip.

FrontStreet Natural Red Cherry
From the same Yirgacheffe region, FrontStreet's Red Cherry is made from fully red, unblemished cherries: harvested only at complete maturity, screened once at the station, then laid directly on raised beds. For the first few days they're turned every 2-3 hours to prevent uneven heating and over-fermentation. After three to five weeks of sun drying, workers mill off the outer pulp depending on weather and temperature, and the coffee is moved into storage. Because the cherries dry with the pulp intact, the cup keeps classic Yirgacheffe character while gaining the tropical fruit of a natural: citrus-like acidity, berry juiciness, honeyed sweetness, and a cream-smooth texture.

Brewing Suggestions
Dripper: V60. Water temperature: 90-91℃. Dose: 15g. Ratio: 1:15. Grind size: EK43s at setting 10 / fine granulated sugar (80% pass through a #20 sieve).
FrontStreet's pour: first pour 30g of water for a 30-second bloom; then pour to 95g (scale reads about 125g), finishing at about 1 minute; when the water level drops to two-thirds of the bed, pour the remaining 100g (scale reads about 225g), finishing at about 1 minute 35 seconds. Drawdown completes between 2:00 and 2:10 - remove the dripper and enjoy.