Ethiopia Yirgacheffe Agaro Biftu Gudina Cooperative Washed G1 Flower Fruit Lover

FrontStreet Coffee - Ethiopia Yirgacheffe Agaro Biftu Gudina Cooperative Washed G1 Introduction

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In the past, when mentioning famous producing regions in Ethiopia, people would associate with Kochere in Yirgacheffe or Guji in Sidamo. However, in recent years, new specialty coffee producing regions have been emerging. Their quality is quite impressive, and they possess unique flavor characteristics, with Agaro being one of them. Agaro is located in the far west of Ethiopia, with considerably high altitudes, some mountainous areas even exceeding 2,100 meters.

Some aspects of local life: small farmers live concentrated in communities, where each family is allocated limited arable land. Therefore, on these lands, they grow crops such as coffee, bananas, and avocados. They also go to nearby mountains to harvest ripe wild fruits to increase their income.

Biftu Gudina is a cooperative established in 2012 in the Agaro region. In the local language, Biftu Gudina means "line of development" and is located in the Agaro-Goma area within the Jimma region. The altitude here is ideal, with excellent natural environment and very lush vegetation. It was initially established with the assistance of the international organization Technoserve and currently has about 130 members. Remarkably, the raw beans produced by the cooperative have received widespread acclaim from internationally renowned roasters since their introduction, who believe that Agaro is a region full of potential and can compete with Ethiopia's traditional producing regions.

However, this directly reflects some basic conditions of the origin. Most crops rely on the advantages of climate and geography, growing naturally without artificial intervention. Although not certified, this is inevitably organic cultivation, without pesticides and fertilizers, because farmers simply cannot afford these costs. Even if they could afford them, they would still need to find ways to solve transportation problems.

Biftu Gudina uses the washed method to process coffee. This batch of raw beans is composed of micro-batches from hundreds of small coffee farmers. These coffee fruits grow in semi-wild or completely wild forests. Traditional farming methods are inherently organic, even though this washing station has not obtained formal organic certification. The cooperative uses primitive and rough methods to remove the skin. After removing the peel and pulp, they are soaked in concrete washing tanks for 24-36 hours of fermentation, then washed multiple times with flowing water to remove mucilage. After washing, they are soaked in clean water for 12-24 hours for simple post-fermentation. Finally, they are sun-dried on elevated drying beds for 10-15 days, during which they are manually stirred and screened to prevent fruit fermentation and spoilage.

This coffee from the Biftu Gudina cooperative in the Agaro region not only possesses the characteristic floral and fruity aromas of the Yirgacheffe region but also embodies the unique flavors of Agaro. It features a unique texture and rich, full-bodied mature currant acidity, floral notes, and multiple layers of complexity, offering you a new understanding of Yirgacheffe.

Ethiopia Yirgacheffe Agaro Biftu Gudina Washed

Region: Yirgacheffe

Altitude: 1750-2100m

Variety: Ethiopian Indigenous

Processing Method: Washed

Flavor Notes: Floral, Currant, Citrus, Sweet Peach

Knowledge Point: Most coffee grows in the equatorial zone between 25° north and south of the Tropics of Cancer and Capricorn. Coffee growing belts and countries of origin have a tremendous impact on their flavor.

In Brief

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