Introduction to Yirgacheffe Estate Coffee Beans | Gelana Asgori G1 Washed

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Ethiopia Yirgacheffe Gelana-Asgori G1

Green Bean Information:

• Region: Yirgacheffe
• Harvest Period: November ~ January
• Grade: G1
• Variety: Heirloom
• Processing Method: Washed

Flavor Profile:

Jasmine Flower, Kaffir Lime, Bergamot, Green Tea, Well-Arranged, Long Aftertaste

Ethiopia

Ethiopia has approximately six to ten thousand coffee tree species. Because coffee plants originated in East Africa and have undergone natural cross-pollination, thousands of varieties grow here. Due to the astonishing number, there hasn't been sufficient genetic testing to enable growers and buyers to distinguish all different names. Locals have also developed the habit of naming coffee beans after estates, making precise variety identification nearly impossible, generally referred to as "Ethiopian traditional varieties." These unique traditional varieties are famous for their distinctive fruity aromas.

Gelana

Gelana is a special bean! It's named after the washing station, with the full name being Gelana Abaya, Asgori (county name). The washing station is located in the golden zone of Yirgacheffe, nestled beside Lake Abaya.

This bean uses the washed processing method, with a fermentation time of up to 18 hours and drying on fermentation beds for about 10 days. During cupping, the sweet aroma will present obvious jasmine flower notes with strong layered complexity.

FrontStreet Coffee Roasting Suggestions:

The bean quality of washed Yirgacheffe isn't too hard. Standard roasting can be used - medium heat when adding beans, air damper at 20%. Heat can be increased at the browning point to enhance aroma, with air damper opened to 50%. At first crack, set air damper to 80%, adjusting heat based on ROR conditions. It's recommended to drop the beans at 13°C development after first crack for light roast to preserve floral and fruity aromas. If you want a fuller, sweeter mouthfeel, you can turn off the heat at 10°C development after first crack and coast to 13°C before dropping the beans - the coffee will develop more beautifully.

Pour-over Brewing Tips:

V60 dripper, medium-fine grind, water-to-coffee ratio 1:16, water temperature 89~91°C

Other Brewing Suggestions:

• French Press: Medium grind, water-to-coffee ratio 1:15, water temperature 88~90°C
• Siphon: Medium-fine grind, water-to-coffee ratio 1:15, water temperature 88~90°C

Important Notice :

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