Yirgacheffe Woka Coffee Yirgacheffe Woka Washed G1 Grade Introduction

FrontStreet Coffee - Washed Yirgacheffe G1

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Indonesian and African coffee beans adopt this grading method based on defect bean ratios. Indonesian beans are mainly divided into 6 grades, namely G1~G6. The highest grades for washed beans are G1 and G2; the highest grades for natural processed beans are G1 and G3.

What does this mean? As follows:

Washed: Grade-1; Grade-2 (G1>G2)

Natural: Grade-1 and Grade-3~Grade-5 (G1>G3>G4>G5)

A few points to note:

a) Regardless of whether washed or natural, both have Gr-1, with the condition of "zero" defects and Premium Cup. Whether washed or natural, Gr-1 is a rating for the best of specialty coffees or Cup of Excellence coffees.

b) The lowest grade for natural Yirgacheffe and Sidamo is Gr-4.

c) Beans of the same grade, such as Grade-2 Limu, can be good or bad, depending on the sorting level and investment of the exporter.

d) Based on the current "zero" defect requirement, Gr-1 beans (including both washed and natural) are extremely rare, as the processing cost is very high and very few suppliers will do it.

Yirgacheffe itself is a small town with about 20,000 people. The three neighboring small producing areas of Wenago, Kochere, and Gelena Abaya produce coffee with flavors almost identical to Yirgacheffe, so they are also classified under the Yirgacheffe regional classification.

Whether in culture or geographical environment, Yirgacheffe is similar to neighboring Sidamo, but Yirgacheffe seems to be more favored with unique natural conditions. Top-quality Yirgacheffe coffee features floral aromas, bright citrus acidity, lemon-toned notes, and a silky smooth mouthfeel.

Washed Ethiopian coffee can reach the highest grade of G1, which is extremely rare.

This bean comes from a single farm in Ethiopia, processed by the Worka cooperative. Alemayehu Alako farm is a member of the Worka cooperative.

The Worka cooperative is located in the southern part of Gedeb district, established in 2005, and joined the famous Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in the same year, known for producing high-quality natural Yirgacheffe. The Worka cooperative has about 300 coffee farmers under its umbrella. YCFCU was established in 2002 and includes 26 other cooperatives, serving over 45,000 coffee farmers.

Compared to the traditionally natural processed Harrar region, natural Yirgacheffe is not common. As the region where Ethiopia's first washing station is located, coffee enthusiasts are more familiar with washed Yirgacheffe, known for its elegant lemon and citrus characteristics.

Washed processed coffee flavors are less likely to have wild flavors, featuring pure and fresh characteristics, suitable for light roasting. This washed Ethiopian coffee can reach the highest grade of G1, which already indicates a grade with very few defects.

Flavor: Distinct floral aromas, rich citrus notes in both dry and wet aroma, front palate featuring lemon, kumquat, white grape juice, and other diverse flavors; middle to back palate shows rich citrus sweetness, like soda-like rich sweetness, with distinct and prominent personality, extremely rare.

Washed Yirgacheffe G1

Country: Ethiopia

Grade: G1

Region: Worka

Roast Level: Light Roast

Processing Method: Washed

Variety: Local Native Varieties

Processing Station: Worka Cooperative

Flavor: Lemon, Kumquat, White Grape Juice

[Pour Over Reference]

For brewing a cup of washed Yirgacheffe Worka, recommend using 15g of coffee with water temperature of 89-90°C, water-to-coffee ratio of 1:15, medium grind (Fuji ghost teeth grinder 3.5-4), V60 dripper. First pour 30g of water for 28-30s bloom, then pour to 104g and stop. Wait until the water level drops to half before pouring again. Slowly pour until reaching 230g, avoiding the tail section. Total extraction time: 2:12s.

Important Notice :

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