le brewlife│Ethiopian Yirgacheffe G1 Coffee Beans 200g + Forest-themed Fairy Tale Glass Cup Matte Silver Gift Box

Ethiopian coffee is mainly divided into eightmajor regions:

1.Lekempti

2.Limu

3.Illubabor

4.Djimma

5.Teppi/Bebeka

6.Yirgacheffe

7.Harrar

8.Sidamo

Among these, Yirgacheffe, Harrar, and Sidamoare particularly well-known and highly praised in Taiwan.

Most ofEthiopia's coffee varieties are Heirloom, meaning they are native cultivarspassed down from early ancestors,recognized for their high quality. 

In 1971, amassive coffee berry disease (CBD) outbreak occurred, starting from theimmature fruit stage.The disease infiltrated the fruit, damaging the seeds,resulting in a loss of over 70%, sometimes even up to 80%.In response, theJimma Agricultural Research Center (JARC) launched a critical research project.

The findingswere named after the years of the research and numbered accordingly, givingrise to the 74 and 75 varieties,which represent  the years 1974 

and 1975.

The projectaimed to find varieties resistant to the coffee berry disease.  A wide range of 639 trees from 19 locations in southwestern Ethiopia were tested in both fieldand laboratory experiments.  After repeated testing, 13 varieties were selected that effectively resisted the disease and exhibited distinct citrus flavors anddelicate floral aromas.

One of thesevarieties, 74110, has repeatedly appeared in Ethiopia's Coffee of Excellence(COE) competitions, becoming a symbol of consistent excellence, known for itsfloral and citrus aromas.

      The Banko Gotiti processing plant is located in the prime area of Gediyo in the southeastern part of  Yirgacheffe. This area was previously known for exportingunder the name Wollega, but in recent years, there has been a growing focus onsingle-origin coffees. In 2012, the area became independent from the largeWollega cooperative, ensuring greater traceability and authenticity. Themajority of coffee trees are planted on slopes at 2,000 meters above sea level.

     Due tothe high altitude, with average temperatures between 15-25°C, the dryingprocess is slower, taking more time than in other regions. This slower drying contributes to a more consistent, stable green coffee quality, with rich aromasand flavors.

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