Ethiopia Gedeo Yirgacheffe Gerbota 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 Gedeo Yirgacheffe Gerbota G1 Washed
Sugar Mandarin, Orange Blossom, Bergamot, Sweet Fresh Tangerine Finish, Clean and Delicate, Smooth
This lot comes from SNAP Specialty Coffee's washing station in Gerbota Village, located at an altitude of 2150 meters. The annual rainfall is approximately 1800mm to 2100mm, and the soil is fertile red-brown earth. This washing station was established in 2023, and the manager is Abinet Alemu. The coffee cherries purchased by this washing station grow at an altitude of 2100 to 2350 meters, which is higher than other Yirgacheffe producing areas. This high-altitude region gives the coffee trees an ideal microclimate for growing. Due to the lower temperature, the coffee cherries mature more slowly. The coffee cherries produced in this environment are smaller in size, but they have higher sweetness and density.
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The Yirgacheffe region, located in Ethiopia – the birthplace of Arabica coffee – sits at an altitude of 1700 to 2100 meters. It is one of the highest-altitude coffee-growing areas in Ethiopia and synonymous with the country's specialty coffee. Fertile soil, consistent and ample rainfall, and rich local knowledge all contribute to Yirgacheffe's production of exceptional coffee.
Traditionally, Yirgacheffe employed the oldest method of sun-drying. However, in 1972, Ethiopia introduced wet processing techniques from Central and South America to improve quality. This change made Yirgacheffe's jasmine and citrus notes even more pronounced and refined, propelling it to become a world-renowned specialty coffee.
Yirgacheffe town is a relatively large population center in the region. The average farm size is small, ranging from about 0.25 to 2 hectares per household. Traveling northeast from Yirgacheffe town leads to Gerbota Kebele (village). Gerbota Kebele is located in the northern part of the Yirgacheffe Woreda (district), bordering Wenago Woreda to the north and Tulise Kebele (also known as greater Adido) to the south.
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Grade 1 - G1: The Pinnacle of Ethiopian Coffee Grading
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. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
This locally mixed genetic diversity is considered the genetic reservoir of Arabica coffee. The native coffee varieties produced within Ethiopia are collectively referred to as Heirloom varieties, representing the country's rich heritage of wild and indigenous Arabica coffee.
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Grade 1 - G1 is the highest grade in Ethiopia's 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 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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Gerbota Washing Station: A Wet Processing Overview
The cherries processed at the Gerbota washing station are sourced from approximately 400 smallholder farmers in the surrounding area. After harvesting the fresh, ripe cherries from their backyard gardens, the farmers deliver them to the washing station. The washing station begins by performing a density and quality selection, separating the cherries by floating them in water. The cherries that sink to the bottom are pulped and then conveyed through a channel into fermentation tanks, where they ferment for 48 to 72 hours. Finally, the coffee is thoroughly washed to remove all remaining mucilage. Workers then transfer the parchment coffee in batches to African drying beds, where it is spread out on clean nets to dry in the sun. The average drying time is about 7 to 10 days.
During the initial drying phase, the cherries are turned every 2 to 3 hours, and any defective beans or peaberries (beans with the inner parchment removed or damaged) are removed. The drying continues until the parchment coffee reaches a target moisture content of 10.5%. The dried parchment coffee is then transported to a dry mill/warehouse in the capital city, where it undergoes hulling, cleaning, and sorting of the green beans.
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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