Coffee culture

What Are the Main Coffee Regions? | Top 10 Coffee Producing Countries - Are Ethiopia's Gedeb Cooperative Coffee Beans Good? Is Gedeb Cooperative a Coffee Estate?

Published: 2026-01-28 Author: FrontStreet Coffee
Last Updated: 2026/01/28, Yirgacheffe has always been one of Ethiopia's finest coffee regions, producing coffee with rich floral and fruity notes that have been a favorite among coffee enthusiasts. Among Yirgacheffe's most representative coffee-growing areas, none are more prominent than the Worka Cooperative. The Gedeb Cooperative, originally part of the Worka Cooperative, but in the 20th century...

Yirgacheffe: The Last Pure Land of Coffee Excellence

Yirgacheffe has consistently been one of Ethiopia's premier coffee-growing regions, producing coffees with rich floral and fruity notes that have captivated coffee enthusiasts worldwide. Among Yirgacheffe's most representative coffee-growing areas, the Worka Cooperative stands out. The Gidding Cooperative, originally part of Worka Cooperative, became independent in 2012 to establish itself as a separate entity. What makes this origin so special that it can distinguish itself from others?

Traditional Processing Methods

In terms of raw bean processing, Gidding Cooperative has consistently maintained traditional methods—natural/washed processing. In a market dominated by specialty processing techniques, Gidding Cooperative remains one of the few still using traditional methods, earning it the reputation as "the last pure land of Yirgacheffe."

High-quality coffee beans

Brewing Recommendations

How should this coffee be brewed to express its proper flavors? Taking FrontStreet Coffee's washed Gidding as an example, let's first examine its basic information:

Yirgacheffe Gidding - Washed

Region: Yirgacheffe
Altitude: 2000-2100m
Variety: Local landraces
Processing Method: Washed

FrontStreet Coffee recommends brewing using the drip method: choose a V60 cone, with a coffee-to-water ratio of 1:15, water temperature at 90°C, using a three-stage pouring technique. For example, with 15g of coffee powder, first use water at a 1:2 ratio for blooming; after blooming ends, pour water in small circular motions to 125g and wait for the water level to drop by half; for the third pour, use a larger circular motion to add 100g of water, stopping at 225g total. When the extraction time reaches 2 minutes, remove the filter cone.

This extraction method enhances the sweetness of the coffee beans during the second stage. Upon tasting, the citrus and floral notes will be particularly prominent. As the coffee cools and acidity increases, it presents a juice-like mouthfeel that's truly exceptional.

Important Notice :

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Tel:020 38364473

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