YCFCU Yirgacheffe Wenago Zone | Adame Gorbota Cooperative Washed G1 Adame Gorbota Local

YCFCU Yirgacheffe Region Wenago | Adame Gorbota Cooperative Washed G1 Local Native Variety Flavor?

The Adame Gorbota Cooperative belongs to the Wenago region of Ethiopia, located about two kilometers southwest of Yirgacheffe town, and currently has 533 members. Coffee smallholders near the cooperative bring their harvested cherries in from their small farms for unified processing. All the traditional YCFCU procedures are carried out at the processing plant: the beans undergo 48 hours of static fermentation in water, followed by washing and drying on African raised beds. This unique processing method lets Ethiopian native varieties showcase intense flavors - this coffee from the Adame Gorbota Cooperative offers delightful apricot sweetness and a juice-like sensation carried by delicate acidity.

Coffee Information

Region: Wenago

Altitude: 1750m

Processing Method: Washed

Grade: G1

Variety: Native Variety

Flavor Notes: Tea-like, Earl Grey tea, longan honey sweetness

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Rancilio grind setting 3.5

Brewing Method: 1:15 coffee-to-water ratio, 15g of coffee. First pour 25g of water for a 25-second pre-infusion. Second pour to 120g, then pause until the water level drops halfway before continuing to pour slowly to 225g total water. Extraction time approximately 2:00.

Analysis: The three-stage method clearly defines the coffee's front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, pausing during the pour helps extend extraction time.

FrontStreet Coffee Recommendation

Washed Yirgacheffe is the definitive entry point to Ethiopian coffee, and FrontStreet's everyday washed Yirgacheffe lot shows why: white jasmine florals, bright citrus and lemon acidity, and a tea-like finish at a very friendly price. Yirgacheffe the town sits in Ethiopia's southern Sidamo province at about 1700-2100 meters, with coffee planted above 1800 meters - among the highest coffee-growing regions in the world. Its instantly recognizable white floral character and lemon-citrus acidity became so famous that in 2010 the Ethiopian Commodity Exchange formally separated it from Sidamo as its own designation.

Yirgacheffe's sub-regions and villages each have their own character. FrontStreet's washed Gedeb (Dingding) Cooperative lot from the Worka area at the region's southeastern edge - once part of a YCFCU cooperative before being uncovered by coffee hunters seeking traceability - is called "the last pure land of Yirgacheffe," with fresh citrus-lemon acidity and jasmine fragrance and no trace of traditional bitterness.

Brewing tip from FrontStreet for any washed Yirgacheffe, including this Wenago lot: V60 dripper, 15g of coffee, 1:15 ratio, water at 90-91°C, grind at fine-granulated-sugar texture (80% pass on the #20 sieve). Pour 30g to bloom for 30 seconds, pour to 125g by about 1 minute, then finish at 225g by about 1:35; extraction completes at 2:00-2:10. For a fruitier take, try FrontStreet's natural Red Cherry lot: all-red cherries sun-dried three to five weeks, showing citrus acidity, berry juiciness, honey sweetness, and creamy smoothness.