What Flavors Does Medium Roasted Yirgacheffe Have? Yirgacheffe Roasting Curve Sharing

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FrontStreet Coffee Yirgacheffe Banko Gotiti Coffee Roasting Curve Sharing

Coffee trees originated in Ethiopia, where they were originally wild plants. The name "coffee" comes from the Ethiopian town "Kaffa." In fact, many coffee trees in Ethiopia still grow as wild plants today. The coffee beans from these trees are full-bodied and slightly wine-like in aroma.

Ethiopia is the oldest coffee-producing country. When you cup Ethiopian beans, you can detect all the flavor profiles of current coffee varieties. It can be said that Ethiopia is the gene pool of coffee - the source of all flavors. The Banko Gotiti village area was one of the first to be established as an independent village region. Many small-scale farmers were also members of the original Worka Cooperative, so their coffee production techniques are unquestionable.

The Banko Gotiti Cooperative is known as the last pure land of Yirgacheffe, so they adopt very traditional green bean processing methods (washed and natural processing).

Ethiopia Yirgacheffe Banko Gotiti

Yirgacheffe Banko Gotiti

• Country: Ethiopia
• Region: Yirgacheffe, Gedeo Zone
• Altitude: 1900-2300m
• Variety: Heirloom
• Processing: Washed
• Grade: G1
• Roaster: Yangjia 800N (300g batch size)

Roasting Curve & Cupping Results

Roasting Profile: Charge temperature: 180°C, Yellowing point: 5'00" at 151.9°C, First crack: 8'30" at 184.1°C, Development after first crack: 2'08", discharged at 194°C.

Flavor: Smoky notes, citrus, floral notes, caramel, and honey emerge as the temperature changes during sipping, with a creamy aftertaste.