Ethiopia Coffee Bean Recommendation - Yirgacheffe Natural Process Gontoro G1 Sweet Fruit Aromas

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FrontStreet Coffee - Ethiopia Natural Yirgacheffe G1 Gotiti Introduction

The Gotiti Cooperative, located in the Woreda production area at the southeastern end of Yirgacheffe, was originally part of the Woreda Cooperative under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU).

However, as people pursued greater traceability of raw coffee beans, individual "single-origin" areas were gradually discovered by coffee hunters from around the world. Therefore, in 2012, Gotiti, with approximately 300 member farmers, independently established the "Gotiti Cooperative."

Gotiti village was one of the first village areas to be independently established. Many small farmers were originally members of the Woreda Cooperative, so their coffee production techniques are unquestionable. The Gotiti Cooperative is known as the last pure land of Yirgacheffe, so the raw bean processing methods adopted are also very traditional.

Natural Processing

During harvest, farmers carefully select fully mature coffee cherries and send them directly to the processing plant, where they are spread on African-style drying beds for natural processing for 2-3 weeks.

During the natural processing period, workers remove unripe berries and rely on experienced workers to regularly turn the coffee fruits to avoid damage to the raw bean flavor during the drying process. The selection of breathable mesh fabric for the drying beds, the thickness of the exposed berries, and other factors are also carefully considered. After natural processing is complete, the dried fruit pulp and parchment layer are removed, and the raw beans are stored in warehouses until the moisture content drops to 11-12% before export.

Ethiopia Yirgacheffe Gotiti Small Farmer Hirbaye G1 Natural

ETHIOPIA YIRGACHEFFE GOTITI BIRKINESH HIRBAYE G1 NATURAL

The new season Gotiti (Natural) is freshly harvested and processed, which can maximize the storage time of coffee beans while locking in the freshest taste and preserving flavor to the greatest extent.

As a natural processed coffee, it has typical natural flavors: more rich sweetness, more distinct flavor layers, and higher flavor complexity. In this coffee, we can experience obvious floral notes, as well as sweet fruit aromas of peach, raspberry, and pineapple, with an elegant red tea aftertaste.

During cupping, we noticed honey peach and sweet orange aromas in the dry fragrance, accompanied by some white floral notes; when cupping, the coffee shows fresh strawberry and lychee flavors, citrus-like bright acidity and sucrose sweetness, yogurt-like medium body, and an elegant floral aftertaste that is delicate and long-lasting.

Knowledge Extension

Ethiopia is a country from Africa that is poor and arid. Due to its geographical conditions, raw coffee beans are primarily processed using natural methods.

In Brief

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