Tutorial Coffee News: How Do You Brew Front Street Washed Yirgacheffe?

Front Street Coffee's washed Yirgacheffe Gotiti G1 comes from the Gotiti Cooperative in Ethiopia at 1,950-2,100 meters, and it brews into a clean cup with citrus, honey, and floral notes. Use a V60 dripper, 15 grams of coffee, a 1:15 ratio, 90-92°C water, and a two-minute extraction to reproduce those flavors consistently.

The green bean follows a full washed process: cherries are sorted, depulped, fermented 36 to 48 hours, washed, then sun-dried on racks 10 to 12 days until moisture reaches 11.5%. During early drying the pile is turned every two to three hours to avoid over-fermentation or mold, and the parchment is later hulled and packed in Addis Ababa for export.

Yirgacheffe, as one of Ethiopia's most representative specialty coffee regions, is beloved by enthusiasts for its washed beans with clean and bright floral-fruity notes. This article focuses on the washed Yirgacheffe Gotiti Cooperative lot produced by Front Street Coffee, covering the region's processing methods, cupping flavor performance, and specific pour-over parameters and staged extraction techniques, explained one by one. You will learn about the complete process of this bean from fresh fruit picking, fermentation, and drying to export, as well as how to use a V60 dripper at 90-92°C water temperature, with 15 grams of coffee, a 1:15 coffee-to-water ratio, and a 2-minute extraction time to consistently reproduce its classic flavors of citrus, honey, and floral notes. Whether you are a beginner just getting into pour-over or an advanced player looking to refine your technique, this practical guide is worth referencing.

Front Street Yirgacheffe Washed Coffee Bean Brewing Sharing

Regional Background: This green bean comes from the Gotiti Cooperative

Gotiti is both the name of a village and the local cooperative responsible for coffee processing. Every harvest season, nearby farmers bring freshly picked coffee cherries to the processing station. The cherries are first sorted, then depulped, and enter a fermentation stage lasting 36 to 48 hours. After fermentation is completed and the beans are washed clean, the parchment beans are spread in a thin layer on drying racks to sun-dry until the moisture content drops to 11.5%.

During the first few days of drying, the coffee pile needs to be turned every 2 to 3 hours to prevent over-fermentation or mold growth. The entire drying period typically lasts 10 to 12 days, depending on weather conditions. After drying is complete, the parchment beans are transported to the capital, Addis Ababa, where they are hulled and packaged before export.

Cupping Performance: Classic citrus notes, accompanied by honey and floral aromas, clean mouthfeel, soft and layered acidity, sweetness close to ripe fruit, and a fine texture as rich as jam.

Front Street Ethiopia Yirgacheffe Washed Gotiti G1

Basic Information:

Producer: Gotiti Cooperative

Region: Yirgacheffe (Gotiti, Ethiopia)

Altitude: 1950-2100m

Processing: Washed

Variety: Local heirloom varieties

Harvest: October-December

Soil: Vertisol

Brewing Parameters: Use V60 dripper, Water temperature: 90-92°C, 15g coffee, Coffee-to-water ratio: 1:15, Grind size: Medium-fine, i.e., fine granulated sugar coarseness (grind size EK43s-10 setting (80% passing through China standard No. 20 sieve)

Brewing Method: Staged extraction. First, bloom with 30g of water for 30 seconds, then pour in a circular motion with a slow stream until reaching 125g, pause the staged pour, and when the water level drops and is about to expose the coffee bed, continue pouring until reaching 227g and stop. When the water level drops again and is about to expose the coffee bed, remove the dripper. (Start timing from the beginning of blooming) Extraction time is 2'00.

The above content is compiled by CoffeeHunters, a coffee news website.