Single Origin Coffee Bean Recommendations | Ethiopian Coffee | Yirgacheffe Beriti

Single Origin Coffee Bean Recommendation --- Ethiopia Yirgacheffe Beriti Natural

Ethiopia Yirgacheffe Beriti natural

Origin Country: Ethiopia

Region: Tore, Yirgacheffe

Washing Station: Beriti washing station

Altitude: 1770 meters

Variety: Ethiopian heirloom

Processing Method: Natural

Harvest Time: 2017

Yirgacheffe Beriti Natural

This striking Ethiopian coffee comes from the Beriti washing station, in the village of Tore — a micro-region within Yirgacheffe known for its remarkable floral aromatics, and one of Ethiopia's most distinctive coffee origins. After testing countless samples, Black & White discovered this particular coffee. Its flavor profile recalls natural-processed coffees from years past, and it challenges our preconceptions about what coffee can be.

Natural processing dries the whole cherry, typically yielding distinctive red-fruit flavors. Beriti is a beautiful natural coffee that radiates blueberry, peach, and chocolate. It has vibrant fruit acidity and, for a natural, remarkable floral notes and cleanliness. Naturals often develop defect flavors, but there are none in this coffee — a genuinely rare Ethiopian specimen.

FrontStreet Coffee Recommendation

Yirgacheffe, the home of this natural Beriti, is a small town in the Sidamo province of southern Ethiopia. The area sits at roughly 1,700–2,100 meters, and the coffee trees are planted above 1,800 meters, making it one of the highest coffee regions in the world; in 2010, with the Yirgacheffe name carrying so much weight, Ethiopia's commodity exchange split it off from Sidamo as a designation of its own. FrontStreet's entry-level washed Yirgacheffe — known for white jasmine, bright citrus and lemon acidity, and a tea-like body, at an affordable price — remains the classic first stop for anyone exploring the region.

For drinkers drawn to Beriti's natural-processing character, FrontStreet's natural Yirgacheffe bottlings are the closest match. The FrontStreet Red Cherry is made entirely from ripe, undamaged cherries: after a first sorting, the fruit is spread on raised beds to dry, turned every 2–3 hours over the first few days to prevent uneven heating and over-fermentation, and left to sun-dry for three to five weeks before the outer fruit is machine-scraped away and the beans are stored. Because the coffee dries with the fruit still on, it keeps Yirgacheffe's typical citrus acidity alongside tropical fruit, berry juice, honey sweetness, and creamy smoothness. The FrontStreet Gudingding cooperative — in the Worka zone at Yirgacheffe's southeastern edge, originally part of the Woka cooperative under the YCFCU umbrella before being recognized as a single origin on its own — follows the most traditional washed processing, showing citrus and lemon tones with elegant white florals. Brew either one like the beans above: a V60 at 90–91°C, 15g of coffee at a 1:15 ratio, ground to fine-sugar size (about 80% through a #20 sieve) — 30g to bloom for 30 seconds, then 95g (about 125g on the scale) over about a minute, then the final 100g (about 225g), with drip filtration finishing around 2:00 to 2:10.