Introduction:An in-depth exploration of the washed G1 coffee beans from the Banko Dhadhato Cooperative in Gedeb, Yirgacheffe, Ethiopia—covering everything from origin background to processing details, along with a complete breakdown of pour over brewing techniques including grind size, water temperature, brew ratio, and multi-stage extraction. Learn about the five levels of coffee grind coarseness, and how adjusting grind fineness affects extraction rate and flavor expression, offering a professional and practical tuning guide for daily pour over brewing.
Yirgacheffe is located in the Gedeo Zone in southern Ethiopia and is one of the world-renowned specialty coffee regions. The coffee produced here is famed for its bright, vibrant, and fruity flavor profile, and is considered one of the representatives of African coffee. Among the many origins and processing methods, Yirgacheffe stands out with its distinctive and captivating flavor spectrum, making it a top choice for many coffee enthusiasts when trying pour over brewing.
This time, we focus on the washed G1 coffee beans produced by the Banko Dhadhato Cooperative in the Gedeb Woreda region. Established in 2012 and affiliated with the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union), the cooperative is formed by smallholder farmers from surrounding villages, currently consisting of 177 member households. These farmers typically cultivate at altitudes ranging from 1,800 to 2,000 meters above sea level, mainly growing local landrace (Heirloom) varieties, with each household yielding approximately 650 to 700 kilograms per hectare annually. After harvest, the coffee cherries are delivered to the cooperative’s processing facility for unified processing.
The batch of Yirgacheffe Dhadhato evaluated this time is a newly arrived sample, processed using traditional washed methods and classified as G1 grade, indicating its high quality. We used the Hario V60 filter cone and performed extraction following a standard pour over procedure, recording full parameter settings for readers’ reference and practical use.
The flavor release of pour over coffee largely depends on the grind fineness of the coffee grounds. Generally, coffee grounds can be roughly divided into five levels: coarse, medium, medium-fine, fine, and extra-fine. Each level corresponds to different water flow rates and extraction efficiencies, thereby influencing the final flavor presentation.
Medium-fine is one of the most commonly used grind levels for pour over, similar in coarseness to slightly finer white sugar, and is the recommended grind range for many light roast coffee beans. This grind level provides a moderate extraction speed, helping to balance acidity, sweetness, and body. For beginner pour over brewers, it’s suggested to start with a medium grind to avoid over-extraction due to unstable water flow or overly fine grinding, which could result in bitterness or off-flavors.
In this practical test, we used a medium-fine grind, specifically BG-6S standard, with an approximate 58% passing rate through a Chinese No. 20 sieve. This setting is suitable for light roasts and effectively highlights the bright acidity and fruity notes unique to Yirgacheffe. The water temperature used was 90°C, and the brew ratio was set at 1:15, a proportion that helps fully showcase the bean’s inherent flavor layers.
For the specific pour over process, we adopted a three-stage (also called segmented) extraction method. First, we bloomed with 30 grams of water for about 40 seconds, which helps to activate the aromatic compounds in the coffee grounds—especially for fresh beans with more gas, slightly extending the bloom time can more effectively release the aroma. Then, using a small stream of water in circular motions, we poured up to 124 grams for the first segment. When the water level gradually dropped and was about to expose the coffee bed, we continued pouring until reaching a total of 228 grams. Finally, we removed the filter cone just before the water level was about to run out. The entire extraction time was controlled to around 2 minutes.
In terms of flavor profile, this Dhadhato displays bright notes of lemon and berries, along with a citrus and white peach tea finish. Its acidity is lively and layered, with a refreshing mouthfeel that retains a sense of sweetness—an excellent choice for coffee lovers who enjoy fruity and bright flavors.
For users looking to further adjust the flavor, you can observe changes by fine-tuning the grind coarseness. If you feel under-extracted, with weak flavors or overly sharp acidity, try grinding one step finer to extend extraction time and increase solubles release. Conversely, if you experience over-extracted bitterness or off-flavors, it is advisable to grind coarser to allow water to pass through more quickly, reducing the risk of over-extraction.
In summary, Yirgacheffe Dhadhato is a washed coffee that fully showcases the charm of high-altitude light roast beans. By mastering the appropriate grind size, water temperature, and pouring technique, you can brew professional-level pour over coffee at home and experience the unique fruity and bright acidity from the Ethiopian highlands.
The above content is compiled by CoffeeHunters, a coffee news website.
