Ethiopia Yirgacheffe Worka Adame Idido Ajere G1 Washed
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 Worka Adame Idido Ajere G1 Washed
Orange Blossom, Rue, Lychee, White Peach, Lemon Zest.
The Ajere processing station is located in the heart of the Gedeo Zone, a region characterized by its narrow terrain, high altitudes, and a dense community of smallholder farmers and competitive processors. This area is world-renowned for Yirgacheffe coffee, which is the most famous origin within the Gedeo Zone. For decades, this land has been considered a prime example of Arabica coffee's elegance and complexity. Washed-processed coffees from here offer enchanting jasmine notes and elegant acidity, while dry-processed (natural) coffees exhibit rich sweetness and vibrant aromas.
Ajere is situated within the Yirga Chefe district. Here, private processors often collaborate with specific communities to maintain the traceability and unique terroir of their coffee. One such washing station, simply called "Ajere," is operated by Birhanemeskel Abera, who works with 857 farmers from the Ajere community. Local farmlands typically practice mixed cultivation, growing coffee alongside daily food crops and market-driven produce.
The coffee produced by Ajere displays the classic jasmine aroma and sweetness typical of the Gedeo region. Their washed processing method includes an underwater fermentation lasting 36 to 48 hours, with regular water changes. Following this, the coffee is sun-dried on raised African beds for 12 to 15 days. To prevent direct sunlight from cracking the parchment, the beans are typically covered during the strongest midday sun.
Private washing stations like Ajere are quite rare. In Gedeo, it's not easy to become an independent processor due to intense competition among washing stations, where coffee cherry prices can double during the harvest season. Compared to larger cooperatives, private operators often lack financing support, price regulation capabilities, and the ability to share milling and export costs. Therefore, private washing stations that manage to sustain operations must not only possess exceptional quality but also establish strong relationships and community trust to attract consistent cherry supply from farmers and secure long-term partnerships with buyers, ensuring stable development.
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.
Arabica Coffee Variety – 74110 / 74112
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).
In the 20th century, Ethiopia initiated a series of official programs dedicated to the search, testing, and naming of coffee varieties. In response to the impact of a particular virus on coffee trees, the Jimma Agricultural Research Center (JARC) in Ethiopia collected 639 coffee tree samples. After extensive research, they released 13 varieties, including 74110, 74112, and 74158. In the 2021 Cup of Excellence (COE) competition, these varieties demonstrated outstanding performance within the top 30, with 74110 accounting for 8 entries, 74112 for 10 entries, and 74158 for 6 entries.
74110 particularly impressed at the inaugural Ethiopian cupping competition, securing second, third, and eighth places with its washed lots. Notably, the second and third place lots received scores exceeding 90 points from international judges, a truly remarkable achievement. 74112, originating from the Metu Bishari Forest, is characterized by small leaves and fruits, and a concentrated canopy. It typically offers soft fruit notes and a pleasant syrupy body.
(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 washed processing methods, described below:
【Washed / Wet Processed】
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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