What are the Flavor Differences Between Yirgacheffe Kochere Natural Process G1 and G2?

What are the Flavor Differences Between Yirgacheffe Kochere Natural G1 and G2?

Altitude: 1700m

Processing Method: Natural Process

International Score: 88.6 points

Roast Level: Medium-Light

Packaging: One-way valve kraft paper (with zipper) packaging

Recommended Brewing Methods: Pour-over, Clever Dripper, American drip, siphon, French press, AeroPress, Moka pot and other brewing equipment

Kochere is located in southwestern Ethiopia, about 25 miles north of the famous Yirgacheffe town. The production model mainly involves local small farmers delivering their batches to cooperatives for unified processing. The local Chalalacktu village has about 100,000 people who rely on coffee for their livelihood. Coffee-related production activities have become their main source of income. Due to the revenue brought by coffee production, the local standard of living is significantly better than many Ethiopian villages.

Africa is the birthplace of coffee. Coffee trees were likely discovered in the KAFFA province of Ethiopia. Later, batches of slaves were sold from Africa to Yemen and the Arabian Peninsula, and coffee was brought to various places along the way. It is certain that Yemen began growing coffee in the 15th century or earlier. Although Arabia had the world's most prosperous port city of Mocha at the time, it prohibited any seed exports! This barrier was eventually broken by the Dutch. In 1616, they finally smuggled living coffee trees and seeds to the Netherlands and began cultivating them in greenhouses.

What's the difference between G1 and G3?

Now that we know G1, G2, etc. are Ethiopian coffee grades, what are the differences in flavor? FrontStreet Coffee selected Natural G1 and G3 for comparison!

From the beans, we can see that G1 has a much better overall appearance than G3, looking more uniform with relatively fewer defective beans.

After cupping comparison, we found that both Natural G1 and G3 perform well in sweetness and acidity, but G1 has clearer and brighter flavor characteristics.

Actually, if not tasted side by side, the difference between the two wouldn't be too significant. G1 and G3 are mainly distinguished by defect rates, which is more obvious from the appearance of the beans. Moreover, G1 beans are less likely to exhibit defect flavors.

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