American beans are mainly known for their balanced taste, Asian beans emphasize a mellow mouthfeel, while African coffee beans are primarily characterized by floral and fruity flavors. Among them, Ethiopian coffee is renowned for its elegant white floral notes and bright lemon-citrus acidity, leaving a very deep impression on many people.

If one were to recommend a single-origin Ethiopian specialty coffee, some would immediately think of Front Street Yirgacheffe Coffee. BecauseFront Street Yirgacheffe Coffeeadopts traditional washed processing and a medium-light roast. After grinding, it releases an extremely complex aroma and displays exceptionally outstanding taste. On the palate, it is not intense, with low bitterness, medium body, and acidity that is not sharp but lively and bright, like fruity black tea, leaving a lingering aftertaste.

Front Street Yirgacheffe is often described as "coffee enters the mouth, a hundred flowers bloom," much like the pleasant sensation of flowers stimulating taste buds and nasal olfactory cells. Besides the floral scent, the delicate body is like silk massaging the mouth, a wonderful tactile experience.

Friends who often drink specialty coffee know that there are many types of Yirgacheffe, and its naming conventions are quite complex, with the processing station being a representative one. Because coffee cultivation in Ethiopia is generally not large-scale, farmers deliver the harvested cherries to processing stations for centralized processing, and the coffee is ultimately sold under the name of that station. For example, Front Street Washed Gotiti comes from the famous Gotiti Cooperative and uses traditional washed processing.

Gotiti is located in the Gedeb production area, a township 60 kilometers from Yirgacheffe town. In the specialty coffee world, it can be separated from Kochere, with villages such as Worka Sakaro, Halo Bariti, Banko Gotiti, and Banko Dahato producing coffee.

The Gotiti Cooperative is located at the southeastern end of Yirgacheffe and was originally part of the Worka Cooperative under the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU). Later, due to demands for traceability of coffee beans, single-origin areas were also distinguished. In 2012, Gotiti village, with about 300 coffee farmers, independently established the "Gotiti Cooperative." Gotiti village was the earliest village area to be independently separated, and many farmers were originally members of the Worka Cooperative, so their cultivation techniques are still quite good.

The greatest 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 explosive fragrance, the roast level naturally cannot be too dark. Both Front Street Yirgacheffe and Front Street Washed Gotiti use a medium-light roast to showcase the coffee's fruity notes.

To enjoy a delicious cup of coffee, Front Street believes that the freshness of coffee beans is a crucial factor, as fresh beans allow you to experience the rich flavors of coffee to the fullest. Front Street Yirgacheffe is roasted within 5 days, and orders are shipped within 24 hours. The resting period for the coffee is about 4-7 days, so when customers receive it, it is at its optimal flavor.

Parameters for brewing Front Street Yirgacheffe Coffee:V60 dripper, water temperature 90°C, water-to-coffee ratio 1:15, coffee dose 15g, fine granulated sugar grind size (80% passing through China standard No. 20 sieve)

Use a segmented extraction method. Bloom with twice the amount of water as the coffee grounds, i.e., 30 grams of water for 30 seconds. The purpose of the blooming process is to allow the coffee grounds to release internal carbon dioxide gas, thereby making the subsequent extraction more stable.

Pour water in a circular motion with a small stream until reaching 125 grams, then pause. Continue pouring until 225 grams and stop. After the water in the dripper has fully drained, remove the dripper. Start timing from the beginning of pouring; the extraction time is 2'00". Next, pick up the entire cup of coffee and swirl it to mix evenly, then pour it into a cup for tasting.

The dry aroma of the Washed Gotiti Cooperative coffee exudes fresh passion fruit, citrus, and berry acidity. The wet aroma features citrus and berries. On the palate, there is citrus acidity, berry sweetness, almond, and a tea-like quality, with a finish that carries honey sweetness. Low body, bright acidity, clean and refreshing.

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