Flavor Profile and Pour-Over Brewing Guide for Washed Yirgacheffe Banko Gotiti Village G1 Coffee Beans

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FrontStreet Coffee believes that Yirgacheffe is a place blessed by heaven, possessing unparalleled climatic conditions that provide an exceptionally favorable environment for coffee cultivation. This has allowed Yirgacheffe to be separated from the Sidamo region as an independent area, and its flavor profile is remarkably aromatic and delicate. Rather than calling Yirgacheffe coffee, it would be more fitting to describe it as a floral and fruity tea!

When Yirgacheffe is mentioned, Ethiopia naturally comes to mind. Whether by destiny or coincidence, both humans and Arabica coffee trees originated in Ethiopia. Since Arabica coffee is a self-pollinating plant, wild coffee trees in natural environments have undergone generations of self-pollination cycles, resulting in all becoming "pure line" tree species where all allelic genes are homogeneous. Simultaneously, due to occasional gene mutations and millions of years of biodiversity development, the wild fields and jungles of Ethiopia nurture the genetic origins of coffee worldwide.

Ethiopian coffee beans are all named after their localities (because there are numerous varieties, as far as I know, only the Gesha from Gesha Village is a single variety). Under ECX's regional classification system, Yirgacheffe is mainly divided into four producing areas—Wenago, Yirgacheffe, Kochere, and Gelana Abaya.

In terms of administrative regions, the Kochere producing area covers two Woredas—Kochere in the west and Gedeb in the east. In recent years, Gedeb has often been independently established as a micro-producing region, while the Gotiti Cooperative is located precisely in the Woka area within Gedeb at the southern end of Yirgacheffe.

Gotiti Cooperative

The Gotiti Cooperative, located in the Woka producing area at the southeastern end of Yirgacheffe, was originally part of the Woka Cooperative under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Later, as people pursued traceability of raw coffee beans, "single origins" were gradually discovered one by one by coffee hunters from around the world.

In 2012, Gotiti, with about 300 member farmers, independently established the "Gotiti Cooperative." Gotiti village was one of the earliest village areas to be separated independently, and many small-scale farmers were originally members of the Woka Cooperative, so their coffee production skills are unquestionable.

The Gotiti Cooperative is known as the last pure land of Yirgacheffe, so it also adopts very traditional methods for raw bean processing (washed and natural processing methods).

Ethiopian Heirloom Varieties

Getu Bekele, East African Supply Chain Manager at Counter Culture Coffee in the United States, is dedicated to establishing an index of Ethiopian coffee varieties. He stated that in Ethiopia, the term "heirloom" emerged after the specialty coffee movement began.

At that time, specialty coffee buyers who couldn't distinguish between Typica and Bourbon differences collectively referred to all these unknown varieties as "heirloom."

However, Getu mentioned that Ethiopian coffee producers use different names to distinguish different coffee trees. They usually don't call these varieties by globally recognized scientific names but instead use local terms, possibly borrowing certain characteristics of native coffee trees to name specific varieties.

Medina Hussein, Export Department Manager at coffee exporter DW Coffee and also an Ethiopian coffee supplier, stated that specialty coffee buyers differentiate Ethiopian coffees by region, altitude, and cupping scores, rather than by variety.

FrontStreet Coffee Yirgacheffe Gotiti Coffee Beans

Ethiopia Yirgacheffe Banko Gotiti

Yirgacheffe Gotiti

Country: Ethiopia

Region: Yirgacheffe, Gedeo Zone

Altitude: 1900-2300m

Variety: Heirloom

Processing: Washed

Grade: G1

Roasting Suggestions

These Gotiti beans are quite suitable for light to medium roasting, which will highlight Gotiti's clean taste, bright fruit acidity, and noticeable sweet aftertaste.

Machine: Yangjia 800N roaster

Charge temperature: 180°C | Yellowing point: 5'00", 149.9°C | First crack: 8'42", 183.8°C | Development after first crack: 1'48", discharge at 193.5°C.

[FrontStreet Coffee Brewing] Demonstration

Dripper: Hario V60

Water temperature: 90°C

Coffee-to-water ratio: 1:15

Grind size: BG#6S

Brewing Suggestions

30g bloom for 30 seconds, 30g—125g—225g

Use 30g of water for a 40-second bloom (due to the beans being relatively fresh with more gases, the bloom time was slightly extended). Use a small water flow to pour in circles until 124g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. Wait until the water level drops and is about to expose the coffee bed, then remove the dripper. (Timing starts from the beginning of the bloom) Extraction time is 2'00".

Flavor Description

The initial taste reveals citrus and black tea notes. As the temperature changes, cream, caramel, and almond aftertaste emerge with a noticeable sweet finish and a clean, sweet mouthfeel.

Important Notice :

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