There is a Yirgacheffe coffee with a very cute name, called "Gotiti". Translated from Gotiti, many people initially bought it out of curiosity to try, but unexpectedly were amazed by its rich aroma and fresh taste on the spot, and thus became loyal fans. So what exactly is the charm that makes the public fall under the spell of Front Street Gotiti?

　　Ethiopia Yirgacheffe Banko Gotiti

　　Front Street. Yirgacheffe Gotiti Cooperative Coffee Beans

　　Country: Ethiopia

　　Region: Yirgacheffe Gedeo Zone

　　Altitude: 1900-2300m

　　Variety: Heirloom

　　Processing Method: Natural

　　Grade: G1

The biggest characteristic of Ethiopian coffee lies in its fruity acidity and floral aroma, hailed by many coffee enthusiasts as a "fruit bomb". Since the goal is to highlight such an explosive fragrance, the roast level naturally cannot be too dark; by comparison, a medium-light roast is most suitable for showcasing the fruity profile of Front Street washed Gotiti.

Unlike the era of "coffee is bitter", light-roasted Yirgacheffe can be said to have opened a "new era of fruity-acid coffee". The reason coffee is strong and bitter is mainly because roasters roast the beans dark, with the main flavor direction being nuts and dark chocolate. With the emergence of the specialty coffee concept, in order to retain more acidity, roasters roast Yirgacheffe coffee only to an appropriate light level, allowing Yirgacheffe to express a pleasant fruity sweet-and-sour sensation and white floral notes.

Gotiti is the name of a small village in Ethiopia, located in the Worka region at the southeastern end of Yirgacheffe. The coffee farmers of this village formed an agricultural cooperative. It was originally part of the Worka cooperative under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Later, as people pursued traceability of green coffee beans, "single-origin" was discovered one by one by coffee hunters around the world.

Gotiti Village originally did not have its own dedicated processing plant; harvested coffee cherries could only be sent to the nearby Worka Village processing plant for washing. Later, as bean hunters conducted in-depth investigations, they believed that the coffee beans from Gotiti Village were of an excellent level, so they deliberately cooperated with local coffee farmers to establish a processing plant belonging to Gotiti Village.

Washed processing requires a large amount of water resources and professional mechanical equipment, and individual households find it difficult to possess washing processing equipment. Coffee farmers all send harvested coffee cherries to the processing plant for unified processing. The advantage of washed processing lies in ensuring the quality of the coffee beans, and moreoverbecause before formal drying, the skin, pulp, and most of the pectin are first removed, making the coffee beans' inherent aroma clearer and more transparent, presenting citrus and lemon notes and elegant floral aromas, with an overall flavor that is bright and delicate.

Precisely because Front Street washed Gotiti has a distinct style, the brewing method also needs to match it in order to better highlight the best flavor. You should know that Front Street Gotiti uses a medium-light roast, with a short heating time, retaining more floral and fruity acidic substances. It is recommended to pair with pour-over, drip bags, cold brew ice drip, clever cup, French press immersion... for extraction, so you can not only experience the exquisite taste of Yirgacheffe, but also present the rich layers of the coffee.

The above content is compiled by CoffeeHunters, a coffee news website.