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Ethiopia Natural Yirgacheffe G1 Gedeb Worko Sakaro Specialty Coffee Bean Flavor, Taste, and Aroma Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Natural processed Yirgacheffe features explosive peach aroma, captivating fruit acidity, with sweet flavors of strawberry, cantaloupe, and pineapple juice. It presents clean fermented fruit sweetness, elegant fruit wine fragrance, and a sweet aftertaste. Manufacturer: Coffee Workshop Address: Yuexiu District, Guangzhou City Manufacturer Contact: 020-38364473

Ethiopia Natural Yirgacheffe Gedeb Woka G1

FrontStreet Coffee's Natural Yirgacheffe boasts explosive peach aromatics, captivating fruit acidity, with sweet flavors of strawberry, cantaloupe, and pineapple juice upon entry. It delivers clean fermented fruit sweetness, elegant fruity wine notes, and a sweet aftertaste.

Ethiopia Natural Yirgacheffe Gedeb Woka G1

Ethiopia's Premium Coffee Region—Yirgacheffe

In the local language, "Yirga" means "to settle down," and "Cheffe" means "wetland," so Yirgacheffe signifies "let us settle and thrive in this wetland." Yirgacheffe is a small town in Ethiopia, situated at an altitude of 1,700-2,100 meters in the northwestern part of the Sidamo province, surrounded by mountains and lakes. It is one of Ethiopia's highest-altitude coffee-growing regions and has become synonymous with Ethiopian specialty coffee. Strictly speaking, Yirgacheffe is a sub-region within Ethiopia's Sidamo region that was separated due to its distinctive flavor profile. Besides Yirgacheffe town, it includes three other sub-regions: Wenago, Kochere, and Gelena/Abaya.

In 1959, the Yirgacheffe region introduced the washed processing method from South America. Most areas typically employ washed processing, where coffee cherries are pulped, then fermented and washed to remove the mucilage layer before being dried. Since 2006, some coffee processing stations in certain regions have adopted refined raised-bed natural processing. This labor-intensive raised-bed drying method prevents coffee cherries from contacting the ground, avoiding earthy off-flavors during the drying process and creating exceptionally clean fruit flavors. After more than two weeks of natural drying, the dark brown coffee cherries are professionally stored to await full flavor development. Before sale, the dried cherry pulp and parchment are removed, followed by sorting out unripe beans and over-fermented beans. Strict quality control significantly improves the quality of natural-processed beans.

The cooperative is located in the southern part of the Gedeb district and was established in 2005, joining the renowned Yirgacheffe Coffee Farmers Cooperative Union (YCFCU) in the same year. It is known for producing high-quality natural Yirgacheffe coffee. The Woka cooperative comprises approximately 300 coffee farmers. YCFCU was established in 2002 and includes 26 other cooperatives, serving over 45,000 coffee farmers.

The Woka cooperative belongs to the YCFCU (Yirgacheffe Coffee Farmers Cooperative Union) and was established in 2005 as one of 22 primary cooperatives. Woka is located in the Gedeb area within the Gedeo administrative zone, a remote region within Yirgacheffe, situated 75 kilometers from the local coffee collection center of Dilla town. The access roads are in poor condition, with a 20-kilometer dirt road stretching from the cooperative to the main paved highway. The altitude is very high, around 1,800-1,900 meters. Because no chemical fertilizers or pesticides are used during coffee cultivation, Woka's smallholder farmers have obtained Skal organic coffee certification recognized by the European Union. Just as Kochere is famous for washed processing, Woka excels particularly in natural processing. However, both Woka and Kochere produce beans with different processing methods. In recent years, natural processing has become increasingly refined, significantly improving upon the traditional more rudimentary methods practiced for hundreds of years. Greater attention is paid to harvesting ripe cherries and caring for the natural drying process, allowing the beans to retain the sweetness of the fruit pulp and subtle, charming fermented wine notes, creating flavors that washed processing cannot achieve.