Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1. Coffee Bean Information as Follows:
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 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 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.
-----
Ethiopia Gediyo Yirgacheffe Worka Banko Gotiti G1 Natural
Strawberry, peach, fruit candy, excellent juice-like sweetness, long and sweet peach finish
-----
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.
Banko Gotiti Processing Station
Banko Gotiti Processing Station is located in Gedeb, the southeasternmost town of Yirgacheffe. In the past, this area exported coffee under the name Worka, but in recent years, there has been a greater focus on single-origin traceability, encouraging more processing stations and smallholder farmers to operate independently, ensuring greater transparency in sourcing.
The Banko Gotiti village became independent from the larger Worka cooperative in 2012. It is worth noting that Gedeb is a prime coffee-growing region, and coffee from this area is highly sought after. The majority of coffee trees here are planted on sloped terrain at 2,000 meters above sea level. From the appearance and consistency of green beans to their freshness, dry fragrance, and cup profile, the quality is outstanding.
The aromatic expression of coffee from this region is exceptionally rich. Additionally, due to the high-altitude climate, with an average temperature of 15-25˚C, the drying process is slower compared to other regions, taking more time but resulting in more stable green bean quality.
----
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.
(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.
----
【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.
----
【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.
Recommended Products
※ 詳細出貨及付款說明、發票、海外訂購須知...等，請 點擊進入
