Ethiopia Yirgacheffe Gotiti Specialty Estate Coffee Beans. Options are as follows:
Ethiopia Yirgacheffe Gotiti Angel Station Geisha G1 Washed
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Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1 Washed
Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1 Natural
【Specialty Coffee: Beans may vary in size. Please be aware of this before placing your order.】
Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1 3 days Anaerobic Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Yirgacheffe Gotiti Angel Station Geisha G1 Washed
Jasmine, wild ginger flower, sweet peach, apple, lemon, cherry
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Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1 Washed
Floral, vanilla, lemon candy, Morinaga milk caramel, grapefruit, white grape-like acidity, rich and smooth, with excellent cleanliness.
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Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1 Natural
Strawberry, peach, fruit candy, excellent juice-like sweetness, long and sweet peach finish
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Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1 3 days Anaerobic Natural
Floral, dried mango, bergamot, cranberry, toffee, tamarind juice aftertaste, complex layers, sweet and juicy, rich and full-bodied.
The Banko Gotiti washing station is located in Gedeb, the southeasternmost town of Yirgacheffe. In earlier years, coffee from this area was primarily exported under the name "Worka." However, in recent years, there has been an increasing emphasis on single origins, which has encouraged more washing stations and smallholder farmers to become independent, allowing for more accurate traceability. The Gotiti village itself became independent from the larger Worka cooperative in 2012. It's worth noting that Gotiti is situated in the prime location of Gedeb, making coffee from this area highly desirable for purchase. The vast majority of coffee trees are planted on slopes at 2000 meters. From the appearance of the green beans to their consistency, freshness, dry aroma, and flavor, the quality is outstanding. In addition to a remarkably rich aromatic profile, the high altitude, with an average temperature of 15-25°C, results in a slower drying process. This takes longer than in typical growing regions, further stabilizing the quality of the green beans.
Banko Gotiti Angel Station Gesha
What happens when classic meets classic? The Angel Gotiti Gesha offers the answer. This coffee comes from Ethiopia's renowned Yirgacheffe region, combined with the highly sought-after Gesha variety of recent years. Green bean buyers personally visited this high-altitude Yirgacheffe washing station and found the local farmers to be friendly and devout, believing that the wonderful flavors here are a gift from angels. 2025 marks the first release of the Angel Gesha, processed using the washed method. Those fortunate enough to taste it have been deeply impressed, praising its exquisite flavor. If you're looking for a classic coffee that represents Ethiopia, the Angel Gesha is undoubtedly a top choice!
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G1 represents the highest grade in Ethiopia's coffee classification system.
Arabica coffee originates from Ethiopia in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
In the 20th century, Ethiopia undertook a series of government-led programs to search for, test, and classify coffee varieties. In response to the impact of coffee tree diseases, the Jimma Agricultural Research Center (JARC) collected 639 coffee varieties and, after extensive research, released 13 selected varieties, including 74110, 74112, and 74158.
At the 2021 Cup of Excellence (COE) competition, these varieties performed exceptionally well:74110 accounted for 8 of the top 30 winning coffees, 74112 secured 10 places, 74158 took 6 spots. Each demonstrated outstanding quality and excellence in competition.
Arabica Coffee Varietal - Geisha
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
Regarding the name "Geisha," the spellings "Geisha" and "Gesha" are often used interchangeably. This is related to phonetic transliteration, as there is no fixed translation from Ethiopian dialects to English. The variety was originally recorded as "Geisha" in planting records. Over the decades, coffee researchers and cultivation databases maintained this spelling, leading to its widespread promotion and use within the coffee industry. The variety was first collected from a mountain in Ethiopia, the name of which is typically translated into English as either "Gesha" or "Geisha."
In recent years, the cultivation of the Geisha variety has gained popularity worldwide, achieving remarkable success in major coffee competitions. This includes regions in Central and South America such as Guatemala, Costa Rica, El Salvador, Colombia, and Peru, where the variety has often been transplanted from Panama's T2722. Additionally, Taiwan has also begun cultivating Geisha in many high-altitude regions. Typically, the higher the elevation, the more enchanting the coffee’s flavor becomes.
Arabica Coffee Varietal - 74110
Arabica coffee originated in Ethiopia, Africa. To this day, Ethiopia is home to hundreds, even thousands, of wild coffee varieties, often growing perennially in its primeval forests. This vast native gene pool, resulting from countless localized evolutions, mixtures, mutations, and hybridizations, is known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Ethiopian Heirloom.
In the 20th century, Ethiopia officially undertook a series of projects to search for, test, and name coffee varieties. To address the impact of a particular coffee disease, the Jimma Agricultural Research Center (JARC) in Ethiopia collected 639 coffee accessions. Following research, they released 13 varieties, including 74110, 74112, and 74158. In the 2021 Cup of Excellence (COE) competition, 74110 was represented by 8 lots in the top 30, 74112 by 10 lots, and 74158 by 6 lots, all demonstrating exceptional performance.
Grade 1 (G1) is the highest grade in the Ethiopian coffee grading system.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Washed / Wet Processed】
Washed Process
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
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【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
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【3 days Anaerobic Natural】
In a sealed container, freshly harvested coffee cherries are placed in an oxygen-free environment filled with carbon dioxide (CO₂). The low-temperature setting slows down the breakdown of mucilage sugars, while the pH level decreases at a slower rate, extending the fermentation time. This process enhances sweetness and balance in the final cup profile.
Compared to standard fermentation, the longer and slower process develops a smoother, more rounded flavor, while avoiding unpleasant astringency or excessive acetic acid. The sealed fermentation environment also helps retain aromatic compounds, preventing them from volatilizing too quickly.
After the anaerobic fermentation, the coffee cherries are then sun-dried to complete the process.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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