The Pure and Refreshing Flavor Profile of Ethiopian Natural Yirgacheffe Worka Coffee

Yirgacheffe: The Jewel of Ethiopian Coffee

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

Yirgacheffe shares similarities with the nearby Sidamo region in both culture and geographical environment, but Yirgacheffe seems to be particularly blessed with uniquely favorable conditions. Top-quality Yirgacheffe coffee features floral notes, bright citrus acidity, lemon-toned aromas, and a silky smooth mouthfeel.

Washed Ethiopian Grade G1: A Rare Premium Quality

This coffee 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 renowned Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in the same year. It is famous for producing high-quality natural processed Yirgacheffe coffee. The Worka Cooperative has about 300 coffee farmers. YCFCU was established in 2002 and includes 26 other cooperatives, serving over 45,000 coffee farmers.

Worka is located in the southeasternmost part of Yirgacheffe, in the Gedeb region. In earlier years, this area exported its locally produced green coffee beans under the name Worka, or had them processed by the Worka Cooperative. However, in the past two to three years, individual single-origin sources have been discovered one by one by coffee hunters worldwide, such as Banko Gotiti, Banko Dadhato, and Halo Bariti. Gotiti Village was one of the first village areas to be independently separated several years ago. Many individual small-scale farmers were originally members of the Worka Cooperative, so their coffee production skills are naturally excellent.

Heirlooms (local native varieties) are a unique designation in Ethiopia. Their varieties are all-encompassing, including Typica, Mocha, Bourbon, and others. The Kaffa Forest is the cradle of Arabica coffee. The total number of varieties (original or derived) from all coffee-producing countries worldwide amounts to only several hundred, while this treasure trove contains tens of thousands of varieties, most of which remain unclassified. Heirlooms (native varieties) are Ethiopia's unique designation, as if telling the world that its varieties are all-encompassing, summed up in a single word. The green beans are greenish-blue and relatively uniform in size.

African coffee beans use a grading system based on the proportion of defective beans. Indonesian beans are mainly divided into 6 grades, namely G1~G6. The highest grades for washed beans are G1 and G2, while the highest grades for natural processed beans are G1 and G3.

Natural Processed vs. Washed Yirgacheffe

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

Washed processed coffee is less likely to have wild flavors, possessing pure and refreshing qualities, making it suitable for light roast levels. This washed Ethiopian coffee can achieve the highest grade G1, indicating very few defects.

Flavor Profile

Distinct floral notes, with intense citrus aromas in both dry and wet fragrance. The front palate features lemon, kumquat, white grape juice, and other diverse flavors. The middle to back palate shows rich citrus sweet and sour notes, like the rich sweetness of soda water—distinctive, prominent, and exceptionally rare.

Coffee Information

Washed Yirgacheffe G1

• Country: Ethiopia
• Grade: G1
• Region: Worka
• Roast Level: Light Roast
• Processing Method: Washed
• Variety: Local Heirloom
• Processing Station: Worka Cooperative
• Flavor Notes: Lemon, Kumquat, White Grape Juice

FrontStreet Coffee's Pour-Over Recommendations

Brewing Methods

Recommended Brewing Methods: Siphon, Pour-over

Grind Size: 3.5 (Japanese Fuji R440)

V60 Pour-Over Recipe

V60 Recipe: V60 dripper, 15g coffee, water temperature 90°C, grind size 3.5, water-to-coffee ratio close to 1:15

Bloom: 30g water for bloom, bloom time 30s

Pouring Stages: Pour water to 120g, pause, then slowly pour to 225g

Sequence: 30-120-225

Other Drip Brewing Recommendations

• French Press: Recommend grind size 3.5-4, water temperature 86-88°C
• AeroPress: Recommend grind size 2.5, water temperature 86-88°C

Ethiopia Yirgacheffe Washed Heirloom Worka G1 Single-Origin Specialty Coffee Beans

FrontStreet Coffee's Cold Drip Recipe

FrontStreet Coffee's Cold Drip Recipe: Yirgacheffe Worka 30g + Costa Rica Black Honey 30g, coffee-to-water ratio 1:10, BG grind size 3D (close to cupping grind size)

The black honey brings orange blossom aromas with distinct caramel and creamy notes. Combined with Yirgacheffe Worka, the caramel character becomes even more prominent, while also offering some lemon acidity that makes it very refreshing—perfect for enjoying a cup during hot summer days.

Important Notice :

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