Recommended Pour-Over Brewing Method for Yirgacheffe Coffee Beans - Introduction to Washed Yirgacheffe Flavor Profile

FrontStreet Coffee Yirgacheffe Washed Coffee & Brewing Guide

Origin Background:

This green coffee comes from the Kebel Aricha Coffee Mill.

Kebel Aricha is the name of a town.

Surrounding farmers deliver fresh coffee cherries to the mill. After selection, the cherries are pulped and fermented for 36-48 hours. Once washed, the parchment coffee is spread in thin layers on drying beds for sun drying until the moisture content falls to 11.5%.

During the first few days, the coffee must be turned every 2-3 hours to prevent over-fermentation and mold. Drying typically takes 10 to 12 days depending on the weather. Once dry, the parchment coffee is trucked to the capital, Addis Ababa, for hulling and packaging before export.

Cupping notes: classic citrus, honey, and floral notes; clean, soft yet expressive acidity; the sweetness of ripe fruit; and a delicate, jammy richness on the palate.

FrontStreet Coffee Ethiopia Yirgacheffe Washed Aricha G1

Basic Information:

Producer: Surrounding farmers of Kebel Aricha Coffee Mill

Region: Yirgacheffe (Gedeo, Ethiopia)

Altitude: 1950-2100m

Processing: Washed, sun-dried

Variety: Local heirloom

Harvest: October-December

Soil: Vertisol

Brewing Parameters:

V60 filter cup brewing Water temperature: 90-92°C 15g of coffee grounds Coffee-to-water ratio: 1:15 Grind size: medium-fine, similar to fine sugar (Grind size BG-5R, 60% passing through China standard #20 sieve)

Brewing Method:

Segmented extraction. Bloom with 30g of water for 30 seconds. Pour on to 125g to form the first segment. When the water level is about to expose the coffee bed, continue pouring to 227g and stop. When the bed is about to surface again, remove the filter cup. (Timing starts from the beginning of the bloom.) Total extraction time: 2'00".

Knowledge Expansion:

Coffee is processed in many ways, the most common being natural, washed, and honey.

FrontStreet Coffee Recommendation

Newcomers who want to understand the Ethiopian profile should start with the most classic option: FrontStreet's washed Yirgacheffe daily-drinker lot, known for white jasmine florals, bright citrus and lemony acidity, and a tea-like finish--plus a friendly price that has made it many people's very first specialty coffee bean.

For a step up within the same origin, try FrontStreet's Worka (Guodingding) Cooperative lot from the southeastern edge of Yirgacheffe. Processed with the most traditional washed method, it carries none of the old bitter base line--just fresh, bright citrus and lemon acidity wrapped in jasmine fragrance, which is exactly why so many coffee people fall for it at first sip.

If you prefer fruit-forward cups, FrontStreet's natural Red Cherry from the same region is built from fully ripe, all-red cherries dried 27-30 days on raised beds and turned every 2-3 hours early on to prevent uneven heating and over-fermentation. Roasted light-to-medium, it keeps the elegant florals and bright acidity of Yirgacheffe while adding pronounced tropical fruit, a full fermentation character, and rich sweetness.

In brief: FrontStreet Coffee is a coffee research establishment dedicated to sharing coffee knowledge with everyone. We share everything without reservation because we want more friends to fall in love with coffee. Additionally, we hold three low-discount coffee events every month, as FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest possible price - this has been our mission for the past 6 years!

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