le brewlife│Ethiopia Yirgacheffe Benco Guddina G1 Coffee Beans

Ethiopian coffee is mainly divided into eight major growing regions: Lekempti, Limu, Illubabor, Djimma, Teppi/Bebeka, and three regions that are more well-known and highly regarded in Taiwan: Yirgacheffe, Harrar, and Sidamo.

The coffee varieties in Ethiopia are mostly Heirloom, meaning they are indigenous species, passed down from early ancestors as superior varieties.

In 1971, a large-scale outbreak of Coffee Berry Disease (CBD) occurred, beginning in the young fruit stage and penetrating the fruit, damaging the seeds. The damage caused losses of over 70%, even up to 80%. As a result, the Jimma Agricultural Research Center (JARC) launched a critical research project. The results of the research were named after the years and serial numbers, leading to the creation of the 74 and 75 series varieties, where 74 and 75 represent the years 1974 and 1975, and the following three digits are the serial numbers.

The project began with the goal of finding coffee varieties that could effectively resist Coffee Berry Disease (CBD). A large-scale survey was conducted across 19 locations in southwestern Ethiopia, collecting a total of 639 trees for field and experimental testing. After repeated experiments, 13 varieties were selected, all effective against the disease, and with notable citrus flavors and delicate floral aromas. One of these varieties, 74110, has appeared frequently in past Ethiopia COE (Cup of Excellence) competitions, becoming a consistent winner, known for its floral and citrus aromas.

The Banko Gotiti processing station is located in the prime area of Gediyo town, at the southeastern edge of Yirgacheffe. In the past, this area was exported under the name Wolcha, but in recent years, there has been a growing focus on single-origin coffees. In 2012, it became independent from the large Wolcha cooperative, ensuring better traceability and authenticity. The vast majority of the coffee trees are planted at an altitude of 2,000 meters, and the beans, from their appearance to consistency, freshness, aroma, and flavor, are all outstanding. The aroma is exceptionally rich, and due to the high altitude, with temperatures averaging between 15-25°C, the drying process is slower than in other regions, which takes longer and results in more stable bean quality.

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