Ethiopia | Gelana Abaya Natural Process Yirgacheffe Gold Natural Beans from Gelana Abaya Washing Station

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Ethiopia | Gelana Abaya Shashamo Dukale Washed Station Natural Process Yirgacheffe Gold Gelana Flavor?

Gelana Abaya is situated between Lake Abaya to the west and Yirgacheffe to the east. Lake Abaya is the largest lake in southern Ethiopia, providing abundant water resources for washing stations. The coffee production area of Gelana Abaya is located on the eastern mountain slopes by the lake, with mountains separating Yirgacheffe from Lake Abaya. Yirgacheffe is located in the Gedeo region of southern Ethiopia. This region governs the relatively well-known Yirgacheffe and Kochere areas. Due to the special flavor and unique style of coffee produced in Yirgacheffe, which is widely loved, it forms its own category in product classification and has always occupied a place in the global specialty coffee market. Yirgacheffe, located in the Sidama province, is itself a small town with three neighboring small production areas: Wenago, Kochere, and Gelena Abaya. Because the coffee produced in these areas implements new trading and grading systems, in addition to Yirgacheffe, three sub-production areas have been added: Wenago, Kochere, and Genlena/Abaya, indicating that the flavors of these three production areas are extremely delicate and can be further subdivided. Gelana Abaya is a small production area located with Lake Abaya to the west and Yirgacheffe to its east. The harvested coffee beans come from local small-scale coffee farmers, consisting of approximately 9,000-10,000 numerous small coffee farmers. These small farmers have an average coffee cultivation area of about 3.5 hectares, with planting altitudes ranging from 1,700-1,900 meters. The coffee varieties are mainly a mix of Typica and Heirloom (local native varieties). This production area has five advanced green bean processing plants, demonstrating high-level performance in green bean processing, praised for its clean sweetness with complex notes of honey and citrus. The main local production model involves small-scale coffee farmers delivering each harvest of red cherries directly to nearby cooperative processing plants for unified processing.

As everyone knows, Yirgacheffe is actually composed of several small areas. These sub-production areas are Kochere, Yirgacheffe, Wenago, and Gelana Abaya.

According to the new administrative divisions, Gelana Abaya is further divided into two parts: Abaya in the north, adjacent to Yirgacheffe and Wenago, and Gelana in the south, neighboring Kochere. However, after the coffee produced in both areas enters the "Ethiopia Commodity Exchange" (ECX), they are still combined and labeled as "Gelana Abaya."

Gelana Abaya has a total of four cooperatives, 5,643 coffee farmers, and 2 washing stations. The farming farmers belong to the Tore indigenous people, with coffee growing in high-altitude mountains between 1,600-2,300 meters. After small farmers deliver mature cherries to the washing station, the station first screens and eliminates unqualified fresh fruits before entering the washing process. The washing station maintains very clean pulping machines and fermentation tanks. After fermentation, flowing water channels use traditional wooden pulp rubbing to thoroughly clean the pectin mucilage attached to the parchment beans. Elegant floral notes naturally develop during this process. The washing station is Shashamo Dukale, located in Hafursa, Gelana Abaya. Hafursa is a very popular small production area, known for consistently producing high-quality coffee.

After the processing plant screens and grades red cherry-colored coffee fruits, it directly uses water to remove those that are not firm and float on the surface. After scooping up the sunken red cherry-colored coffee fruits, the parchment beans are placed on racks for natural sun exposure. When humidity reaches 12% or below, they are directly sent to the Ethiopian Commodity Exchange (ECX) warehouse in Awassa. Cupping grading and quantity are conducted for auction. Usually, naturally processed beans are stored in the form of parchment beans until the dehulling work is done before export.

Coffee Origin Information

Production Area: Borena zone, Yirgacheffe Oromia

Sub-production Area: Gelena Abaya Woreda

Washing Station: Shashamo Dukale washing station in Hafursa

Producer: Local small coffee farmers

Altitude: 1,600-2,300 meters

Variety: Ethiopia Heirloom Varietals

Processing Method: Washed

Flavor Description: Classic natural process style, floral notes, blueberry, refreshing and delicate berry sweetness, creamy smooth, clean and delicate fruit acidity lines. Clean and delicate fruit acidity lines. Light fermented wine aroma, delicate fruit acidity, berries, clean and balanced mouthfeel, lingering, lively and varied fruity sweetness in the aftertaste.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, bloom for 25 seconds. Second infusion to 120g, then stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00.

Analysis: Using a three-stage brewing method to clearly define the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains faster, stopping the pouring can extend the extraction time.

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