What are the Flavor Profiles of African Coffee Beans? Yirgacheffe Gedeb Coffee with Original Traditional Taste

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FrontStreet Coffee - Yirgacheffe Washed Gedeb Introduction

Coffee beans from Gedeb belong to Ethiopian heirloom coffee varieties, preserving the most original traditional flavor of Ethiopian coffee. The Gedeb Cooperative is located in the Worka Kebele of the Gedeb region in southern Yirgacheffe, 75 kilometers away from the local coffee trading hub of DILLA town.

Originally part of the Worka Cooperative, the Gedeb Cooperative became independent in 2012 and now has over 600 individual coffee farmers. The Gedeb Cooperative's cultivation area covers approximately 763 hectares with an annual production of nearly 460 tons, making it a relatively small-scale farmers' cooperative. Because no chemical fertilizers or pesticides are used during coffee cultivation, coffee produced by the Gedeb Cooperative has also received SKAL organic coffee certification recognized by the European Union.

These coffees not only have organic and fair trade certifications, but some coffees even come from coffee trees at altitudes as high as 2300 meters. Such unique terroir conditions create the distinctive flavor of Gedeb coffee.

Additionally, due to its remote location and extremely poor road access to Gedeb, the processing methods there remain relatively traditional, better preserving the original flavor of Ethiopian coffee, allowing everyone to rediscover the most authentic traditional taste of Ethiopian coffee.

Harvested Gedeb coffee has two processing methods: natural and washed.

Natural Processing Method

During harvest, carefully selected fully mature coffee cherry fruits are placed on raised African drying beds for 2-3 weeks, with careful control of fermentation temperature to ensure proper air circulation during fermentation.

During the natural processing period, experienced farmers must regularly turn the cherry fruits to avoid damage to the green bean flavor during the drying process, before finally removing the pulp and parchment.

Washed Processing Method

During harvest, unripe fruits and miscellaneous leaves are removed, the fruit's outer skin is peeled off to extract the beans, then the beans are washed and soaked to begin fermentation, allowing microorganisms and enzymes to decompose the bean components and produce acidic flavors. After fermentation, the beans are sun-dried or machine-dried to prevent mold growth.

Yirgacheffe Gedeb Cooperative Washed

Region: Ethiopia Yirgacheffe

Variety: Ethiopian Heirloom

Altitude: 1800-2000m

Processing Method: Washed

Flavor: Bright fruitiness, strawberry and jasmine flavors, prominent acidity.

Knowledge Point: Most coffee grows in the equatorial zone between 25° north and south of the Tropics of Cancer and Capricorn. The coffee growing belt and country of origin greatly influence its flavor.

In Brief

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