How Many Varieties of Specialty Coffee Beans Exist? An Introduction to Ethiopia's Natural-Processed Guddi

FrontStreet Coffee - Premium Coffee Yirgacheffe Natural Banko Gotiti Introduction

Generally speaking, Arabica is the species used for single-origin and specialty coffee, while Robusta goes into instant coffee. Arabica is a representative variety that originated in Ethiopia and is also grown in South Africa, other African countries and Asian nations, and it accounts for 70% to 75% of global coffee production. Arabica has weaker resistance to pests and disease, which makes highland areas more suitable for cultivation; Arabica beans grown above 1,500 metres are considered the finest.

Common specialty coffee varieties include Typica, Bourbon, Catuai, Caturra and Geisha.

Before talking about Yirgacheffe itself, it helps to understand how the region is divided. Under the ECX regional classification system, Yirgacheffe is mainly split into four areas: Wenago, Yirgacheffe, Kochere and Gelana Abaya. Administratively, the Kochere area covers two Woredas, Kochere in the west and Gedeb in the east. In recent years Gedeb has often been treated as an independent micro-region, and the Banko Gotiti Cooperative sits in the Worka Kebele within Gedeb, at the southern end of Yirgacheffe.

Ethiopia YCFCU Natural Yirgacheffe Banko Gotiti Coop G1

Country: Ethiopia

Region: SNNPR Region

Zone: Gedeo Zone

District: Yirgacheffe

Woreda: Gedeb Woreda

Kebele: Worka Kebele

Altitude: 2,040 metres (processing plant GPS measured height)

Actual smallholder cultivation distribution: Approximately 1,850-2,100 metres

Variety: Ethiopian ancient native varieties (Heirloom)

Producer: Banko Gotiti Cooperative members

Processing method: Natural

Knowledge Extension

Arabica itself has many subspecies, all of them descended from Ethiopia's oldest Typica and Yemen's Bourbon after being transplanted to Central and South America or Asia and then undergoing mutation.

FrontStreet Coffee Recommendation

Natural Yirgacheffe like this Banko Gotiti is one of the clearest windows onto Ethiopia's heirloom varieties, and FrontStreet Coffee roasts the region in several styles so drinkers can follow the same terroir down different processing paths. The FrontStreet washed Yirgacheffe is the classic introduction, known for white jasmine, bright citrus and lemon acidity and a tea-like body, and its modest price has made it the first specialty bean for countless drinkers.

The FrontStreet Gotiti Cooperative coffee comes from the Worka area at the south-eastern edge of Yirgacheffe, once part of the YCFCU Worka cooperative before it was separated out as a single-origin site. It keeps the traditional washed method and shows no heavy bitterness at all, carrying fresh, bright citrus and lemon acidity with a jasmine fragrance. For a natural counterpart, the FrontStreet Red Cherry is made from fully ripe red cherries dried whole on raised beds, turned every two to three hours at first and finished over three to five weeks, giving citrus acidity, a berry-juice texture, honey sweetness and a creamy smoothness.

For brewing, FrontStreet suggests a V60 with water at 90 to 91 degrees Celsius, a 15g dose and a 1:15 ratio, grinding to EK43s setting 10, about the size of caster sugar, with 80% passing a No. 20 sieve. Bloom with 30g of water for 30 seconds, pour to about 125g within a minute, then add the remaining 100g to reach about 225g; the brew should finish dripping in 2 to 2 minutes 10 seconds.