How To Brew Washed Ethiopian Coffees

If you’ve been in specialty coffee for a while, you’ll know that Ethiopian coffees have a certain magic to them. For many coffee lovers (myself included), the first time you sip a washed Ethiopian is a moment that sticks a bright, clean, and almost tea-like flavour profile that makes you rethink what coffee can be.

In this guide, we’ll walk you through what “washed” actually means, why Ethiopian coffees are so unique, and how to get the best out of them in your brew. Plus, we’ll introduce you to Basic Coffee Beans, our newest washed Ethiopian single origin roasted for either espresso or making a pour over brews.

What is Washed Process Coffee?

The washed process (also known as “wet processing”) is one of the most common coffee processing methods, especially in East Africa. After the coffee cherries are picked, the fruity pulp is removed and the beans are fermented in water before being washed clean and dried.

The result?

• A clean cup profile with no muddy flavours, just bright, distinct notes.
• More acidity clarity, meaning those citrus, floral, or tea-like notes really shine.
• A lighter body compared to natural or honey processed coffees.

In Ethiopia, washed coffees are often incredibly elegant, crisp, delicate, and complex with tea notes, spices and stone fruits.

Why Ethiopian Coffees are So Special

Ethiopia is considered the birthplace of coffee, and it’s home to thousands of native heirloom varieties you won’t find anywhere else. This incredible genetic diversity, combined with high growing altitudes, rich volcanic soil, and traditional farming methods, produces some of the most exciting coffees in the world that set off the coffee journey for so many people who try an Ethiopian coffee for the first time.

Typical attributes of washed Ethiopian coffees:

• Floral aromatics like jasmine or bergamot.
• Citrus brightness (think lemon, mandarin, or green apple).
• Tea-like structure, delicate and clean with a smooth finish.

These coffees often have a light, silky body and a complexity that makes them feel special in every cup.

Common Issues When Brewing Washed Ethiopian Coffees

As beautiful as they are, washed Ethiopians can be a bit tricky to brew. Here’s what to watch for:

1. Over-extraction
The high acidity and delicate flavours mean they can turn bitter quickly if you grind too fine or brew too long.

2. Under-extraction
Go too coarse or too quick, and you’ll end up with a weak, sour, and underwhelming cup.

3. Water temperature
Too hot and you risk flattening those bright citrus notes. Too cool and you’ll lose clarity.

4. Not using fresh beans
These coffees shine brightest within 2-4 weeks of roasting. After that, those high notes start to fade.

Basic Coffee Beans

If you love a washed Ethiopian or you’ve never tried one before, Basic Coffee Beans is our go-to recommendation. It's a new single origin coffee that is available as both a Filter roast and Espresso Roast.

This single origin washed Ethiopian from Adola, Sidamo is a clean, approachable daily drinker with light citrus notes, crisp green apple acidity, and a smooth black tea finish. We roast it to work beautifully as both espresso or filter so no matter how you brew, you’ll get a balanced, flavour-packed cup that might just inspire a new home coffee brewing journey.

We chose this coffee because Ethiopian coffees have a special place in our hearts. For many coffee professionals, that first washed Ethiopian is a revelation. Its unique flavour profile is unlike anything else and we wanted to make that experience accessible, approachable, and repeatable.

Basic Coffee Beans: Coffee Information:

• Region: Adola, Sidamo
• Origin: Ethiopia
• Variety: Heirloom
• Process: Washed
• Points: 83.75
• Washing Station: Adola Washing Station
• Picking Method: Hand Picked
• Drying Technique: African Raised Beds (12–16 days)
• Altitude: 1750–2050 MASL

How We’re Brewing It

xBloom Studio (Filter)

If you’ve got an xBloom Studio, we’ve already dialled in a recipe for you. Click here to load it in the app and brew it perfectly every time.

Manual Brewing Recipe (Pour Over)

Prefer to go hands-on? We’ve got a full step-by-step recipe for brewing Basic Coffee Beans manually.

Equipment:

• 15g Basic Coffee Beans (Single Origin Filter)
• Hario V60 dripper
• CAFEC Abaca filter paper
• Comandante C40 hand grinder
• Kettle (with temperature control)
• Coffee Brewing Scale
• Coffee Server / Cup

Recipe:

• Coffee dose: 15g
• Grind size: 25 clicks on Comandante C40
• Water: 250g at 95°C
• Brew time: ~3:00 minutes
• Ratio: 1:16.6

Method:

1. Prep your gear
   Place the CAFEC Abaca filter in your V60, rinse well with hot water to remove any paper taste, and preheat your brewer and cup.
2. Weigh & grind
   Measure 15g of Basic Coffee Beans and grind to 25 clicks on the Comandante C40 grinder. This will give you a medium-fine grind perfect for a balanced extraction.
3. Bloom - 0:00 to 0:30
   Add your coffee to the V60, start your timer, and pour 50g of water (about double the coffee weight) evenly over the grounds. Let it bloom for 30 seconds to release CO₂ and enhance sweetness.
4. Main pour - 0:30 to 1:30
   Pour in slow circles until you reach 150g total water. Keep the pour gentle to avoid channeling.
5. Final pour - 1:30 to 2:00
   Continue pouring to reach your final 250g total water by around the 2:00 mark.
6. Drawdown - 2:00 to 3:00
   Allow the water to drip through completely. The final brew should finish around 3:00.

Washed Ethiopian coffees are bright, clean, and layered with complexity. They’re an amazing way to showcase what coffee can be and with the right approach, they’re surprisingly easy to brew well.

If you want a coffee that’s easy to drink, versatile, and a total crowd-pleaser, grab a bag of Basic Coffee Beans. It’s the perfect daily driver, whether you’re brewing a delicate pour over coffee or pulling a punchy espresso.