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Differences Between Yirgacheffe G1 and G2 Coffee Beans - Understanding Ethiopia's Coffee Grading System

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Differences between Yirgacheffe G1 and G2 coffee beans: An introduction to the two distinct flavor profile variations. During processing, the fermented beans are placed in pools where they are moved back and forth, utilizing the friction between beans and the power of flowing water to wash the coffee beans until smooth and clean. After washing, the coffee beans remain encased in their parchment with a moisture content of 5%

Yirgacheffe is a very famous coffee producing region in Ethiopia. In our daily lives, we most commonly encounter FrontStreet Coffee's Yirgacheffe G1 coffee beans and FrontStreet Coffee's Yirgacheffe G2 coffee beans. So what's the difference between G1 and G2? Which one is better? In fact, these grade numbers all come from Ethiopia's coffee grading system. FrontStreet Coffee is here to evaluate the flavor differences between FrontStreet Coffee's Yirgacheffe G1 and G2.

Ethiopian Coffee Bean Grading

First, under the Ethiopian Ministry of Agriculture, there is a department called CLU (Cupping and Liquoring Unit) specifically responsible for quality approval of exported coffee, which includes the very important responsibility of defining grades. The CLU existed before the emergence of ECX. Before ECX appeared, for washed coffee, export grades were divided into G1 and G2; for natural coffee, export grades were G3, G4, G5, which meant the highest grade for natural coffee was G3.

After ECX emerged, grading was redefined. The grading names for washed processing remained unchanged, but for natural processing, G1 appeared for the first time, which is why we now see Ethiopian natural coffee graded as G1 and G2 in the market, while G3 is gradually becoming less common. Ethiopia's old grading method was based purely on defect count, with the highest grade for washed beans being Grade 1 - G1, and the highest grade for natural beans being Grade 3 - G3. The current grading system is established by ECX, which combines physical attribute characteristics with cupping flavor characteristics to determine grades.

All coffees are classified into three types based on processing method (natural or washed):

a. Specialty (washed & unwashed): Few defects, high cupping flavor quality;

b. Commercial (washed & unwashed): Does not reach specialty grade, but is higher than domestic consumption grade;

c. Local/Domestic (washed & unwashed): Many defects (unripe beans), off-season, and poorly stored resulting in relatively poor flavor coffee.

Among these, Specialty and Commercial are for the international export market, while Local is for coffee sold in the domestic market.

ECX specific grading and scoring standards are as follows:

A. Scoring definition for washed processing method

1. Physical characteristics account for 40%: defect count (20%), appearance size (10%), color (5%), aroma (5%)

2. Cupping quality accounts for 60%: cleanliness (15%), acidity (15%), mouthfeel (15%), flavor characteristics (15%)

B. Scoring definition for natural processing method

1. Physical characteristics account for 40%: defect count (30%), aroma (10%)

2. Cupping quality accounts for 60%: cleanliness (15%), acidity (15%), mouthfeel (15%), flavor characteristics (15%)

C. Overall summary:

1. All coffees are first classified by processing method: natural, washed;

2. Each is scored according to physical characteristics and basic cupping quality into 9 grades G1-G9;

3. G1-G3 among them are cupped again according to SCAA standards to more carefully evaluate their flavor attributes. G1 and G2 scoring no less than 85 points are rated as Q1 grade;

4. G1, G2, G3 scoring between 80 and 85 are rated as Q2 grade, while all G1, G2, G3 scoring below 80 points are rated as G3 grade;

5. Q1 and Q2 are classified as Specialty Grade for export. G4-G9 maintain their original grading unchanged and are classified as Commercial Grade for export along with G3.

Grade 1 washed beans represents 0-3 defective beans per 300 grams of raw beans; Grade 2 represents 4-12 defective beans per 300 grams. Of course, in reality, the defective bean standards of sellers and buyers are definitely somewhat different (otherwise why can we pick out so many defective beans?), but the comparison of defect rates is still easily distinguishable. The defective beans in G1 are significantly fewer than in G2, which means that excluding the influence of specific flavors and roasting degrees, Ethiopian G1 coffee beans are of higher quality and score higher than G2 coffee beans, at least they can be clearly distinguished in terms of defective flavors.

Therefore, the biggest difference between G1 and G2 at present lies in the difference in defect rates and cupping scores. The defect rate of G1 is lower than G2, and cupping scores will naturally be higher than G2. However, there is now a situation where the defect rate has reached G1 standards, but cupping scores do not reach G1 level (below 91 points), which will also be downgraded to G2 grade.

Appearance Comparison

After understanding the grading system of Yirgacheffe coffee, let's now compare the differences between Yirgacheffe G1 and G2, starting with observing the appearance of their raw beans. In fact, regardless of size and shape, the appearance of G1 and G2 are very similar, while G2 makes it easier to find insect-damaged and other defective beans.

Next, observe the appearance of FrontStreet Coffee's Yirgacheffe G1 and G2 roasted beans. In fact, there's no visible difference, because FrontStreet Coffee manually screens out defective beans both before and after roasting. Therefore, the FrontStreet Coffee's Yirgacheffe coffee, which is graded by defect rate, shows little difference in appearance characteristics after roasting.

Flavor Comparison

Next, we conducted a cupping comparison. By cupping these two washed-processed FrontStreet Coffee's Yirgacheffe G1 and G2, we obtained the following results: The common performance of FrontStreet Coffee's Yirgacheffe G1 and G2 is citrus, fruit tea, honey, and berry flavors. The difference is that G1 has higher cleanliness and clearer recognition, while G2's flavor seems somewhat muted. However, because both batches belong to washed FrontStreet Coffee's Yirgacheffe and have been selected in both raw and roasted bean stages, the flavor profiles of the coffees are not too far apart, both presenting bright acidity and floral notes. But after direct comparison, the mouthfeel of G1 is obviously cleaner than G2, and the aroma is more refined and rich.