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

FrontStreet Coffee Yirgacheffe Banko Gotiti Coffee Roasting Curve

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

Ethiopia is the oldest coffee-producing country. When you cup Ethiopian beans, you can detect every flavor profile found in today's coffee varieties. It is fair to say 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 of its small farmers were also members of the original Worka Cooperative, so their coffee production techniques are beyond question.

The Banko Gotiti Cooperative is known as the last pure land of Yirgacheffe, and it uses very traditional green bean processing methods -- washed and natural.

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

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

FrontStreet Coffee Recommendation

Banko Gotiti is one of the Yirgacheffe cooperatives FrontStreet Coffee watches most closely, and the washed Yirgacheffe daily drinker is the simplest way to taste the same regional character: white jasmine, bright citrus and lemon acidity, and a tea-like body at an affordable price.

For a cooperative-level comparison, FrontStreet Coffee's Gededing cooperative sits in the Woka area at the southeastern edge of Yirgacheffe. Independent since 2012 and still using traditional washed processing, it is known for clean citrus, lemon, and jasmine. Both are light-roast coffees, and that matters for brewing: the beans are hard, so FrontStreet Coffee uses 90-91C water with 15 g of coffee at a 1:15 ratio, ground to fine caster sugar -- EK43s setting 10, or 80% through the China standard #20 sieve.

Pour in three stages: 30 g for a 30-second bloom, then to 125 g over about a minute, then to 225 g by roughly 1:35, finishing the drawdown at about 2:00-2:10. If you want the same region in a fruitier style, the sun-dried Red Cherry dries whole cherries on raised beds for three to five weeks, bringing citrus acidity, a berry-juice body, honey sweetness, and a creamy texture.