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Distinctive Characteristics of Yirgacheffe Coffee Beans - Enjoyable Lemon Notes in Pour-Over Yirgacheffe Coffee

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 ID: cafe_style). FrontStreet Coffee - Yirgacheffe Coffee Introduction: I wonder how many people, like me, started their journey into specialty coffee with Yirgacheffe. In almost every specialty coffee shop, you can find a coffee called Yirgacheffe, often accompanied by an enticing advertising slogan.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Yirgacheffe Coffee Introduction

I wonder how many people, like me, began their journey into specialty coffee with Yirgacheffe.

In almost every specialty coffee shop, you can find a coffee called "Yirgacheffe," often accompanied by the enticing slogan: "When Yirgacheffe touches your lips, a hundred flowers bloom."

In Ethiopia, the world's coffee origin, lies the Sidamo province in the southwestern region. Within this province is a small town called Yirgacheffe, situated at an altitude of 1,700-2,100 meters. This highland town has historically been wetland territory. In "Yirgacheffe," "cheffe" means "wetland," and "Yirga" means "settle." Long ago, ancestors came to this land with its mild climate, fertile soil, and absence of scorching summers, settling down and creating their lives here.

The blooming flowers of Yirgacheffe nurture magical coffee beans rich with floral aromas, intoxicating coffee lovers worldwide. Today, the coffee produced here, known as "Yirgacheffe," has become synonymous with Ethiopian specialty coffee.

Brewing Instructions

15g washed Yirgacheffe G1 from Kongga processing plant
240g pure water (88-92°C)
V60 dripper
V60 filter paper
Pour-over kettle
A beautiful coffee cup

200ml of hot water to wet the filter paper
*Not washing the filter paper will not only introduce paper taste but also cause the early-stage coffee oils to be absorbed by the paper, affecting the coffee's integrity

15g of coffee grounds (sugar-like granules)
30-40g of water for blooming, 30-40 seconds

After blooming, pour 200g of water within 90 seconds (can be divided into 2-3 pours)
The pour-over kettle can be raised appropriately to make the coffee grounds tumble (this makes the flavor more vibrant)

Coin-sized center pouring

Not all Yirgacheffe coffees offer distinct lemon flavors. Our newly stocked washed Kongga features pronounced notes of lemon, citrus, sweet apple, and floral aromas—definitely worth trying.

About FrontStreet Coffee

In short: FrontStreet Coffee is a dedicated coffee research space, happy to share coffee knowledge with everyone. Our unrestrained sharing is aimed at helping more friends fall in love with coffee. Every month, we hold three discounted coffee events because FrontStreet Coffee wants to let more friends experience the best coffee at the lowest possible price. This has been our mission for the past six years!