Yirgacheffe Natural - Wanago Town Omar-Abdu Washing Station G1 Ethiopian Specialty Coffee

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Coffee Origin Details

Region: Yirgacheffe, Wanago Town

Variety: Typica & Heirloom (local native varieties)

Producer: Oumer-Abedu Processing Station, Wanago Town

Altitude: 1,900 to 2,100 meters

Grade: Natural Process (rated as G1, the highest grade by ECX)

Annual Rainfall: 1,900mm

Soil: [Soil details not specified]

Flavor Profile: Purple berry notes, black grapes, sweet cherries, citrus peel, caramelized sugar, floral notes, rich and thick sweet-sour sensation, soft syrup, blueberries, rich berry aroma and sweetness, clean and balanced mouthfeel, lingering fruity aftertaste.

Taste Description: Dry aroma carries berry acidity, wet aroma has a hint of citrus fragrance, light mouthfeel, sweet aftertaste following the acidity.

Introduction

Wanago Town is a small area in the Gedeo region of southern Ethiopia. Gedeo is located about 5 kilometers south of the Yirgacheffe town. Within Gedeo's jurisdiction, Yirgacheffe and Kochere are the most well-known areas.

The Oumer-Abedu Processing Station belongs to the Wanago cooperative, which is composed of over 700 local small coffee farmers. Due to the numerous surrounding cooperatives, coffee batches from this small region have consistently shown amazing and outstanding performance. Fully ripe coffee cherries are carefully selected, and defective beans are carefully removed during the patio drying process to improve flavor clarity and consistency, ensuring that every produced batch is of the highest quality.

These small farmers' coffee cultivation areas average about 1 hectare, with planting altitudes of approximately 1,900-2,100 meters. The coffee varieties are mainly local native heirloom varieties. This small region receives 1,900mm of annual rainfall, with 3-4 months being the dry season and 8-9 months being the rainy season. After the small coffee farmers select and grade the red-colored coffee fruits, they are processed by the nearby Oumer-Abedu Processing Station, where they are placed directly on raised racks for natural sun-drying. During the first few days of drying, they are stirred every 2-3 hours to prevent over-fermentation.

After four to six weeks of natural sun-drying, when the moisture content reaches 12% or below, the coffee undergoes cupping and grading by the Ethiopian Commodity Exchange (ECX) and is auctioned by quantity. Natural processed beans are typically stored in parchment form until dehulling is performed just before export.

This batch of natural processed Yirgacheffe from Wanago Town's Oumer-Abedu Processing Station (G1) has been rated as G1, the highest grade by ECX. From the appearance of the raw beans, consistency, freshness to the dry aroma and flavor, everything is quite excellent. If you love bright fruity sweetness and rich berry flavors, you absolutely cannot miss this! Flavor profile: Purple berry notes, black grapes, sweet cherries, citrus peel, caramelized sugar, floral notes, rich and thick sweet-sour sensation, soft syrup, blueberries, rich berry aroma and sweetness, clean and balanced mouthfeel, lingering fruity aftertaste.

Brewing Recommendations

FrontStreet Coffee recommends pour-over brewing with V60 filter cup.

Grind Size: 3.5 (Fuji R440 from Japan)

Water Temperature: 90°C

French Press: Recommended grind size 4, water temperature 90°C

AeroPress: Recommended grind size 3.5, water temperature 87°C

Siphon: Grind size 4, water temperature [not specified]

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473