A brief introduction to the Market Price of arichaG1 Fine Coffee Bean varieties washed with Ethiopian Water

Breed: Native species

Produced by Kebel Aricha

Flavor: Sweet orange, cherry, honey sweet

This batch of Yegashefi is produced at the Kebel Aricha processing plant, near about 650-700 small coffee farmers who send ripe coffee berries here for processing and cash exchange.

About Project Origin

Sasa Sestic, winner of the 2015 World Barista Competition, started a green bean shopping project called Project Origin three years ago with his business team ONA Coffee. The project works directly with coffee farmers in poor countries and regions to improve their production conditions and pay them 20% above fair trade prices.

The project also aims to strengthen the relationship between roasters and coffee farmers and to guide coffee farmers to grow high-quality coffee beans. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.

Flavor description: Sweet orange tones, green berries, peaches, longan, red dates, honey sweet, cocoa with a hint of spice, body thick and lingering finish

Factory Name: Coffee Workshop Front Street Cafe Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients List: Self-baking Shelf Life: 90 Net Content: 227g Packaging: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar Free Origin: Ethiopia Roasting Degree: Mild Roasting

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Gediyo

Altitude: 1900-2100 m

Treatment method: washing

Happy coffee growers pluck coffee cherries from trees and pour them into pools filled with water. Because coffee cherries vary in density depending on their maturity, overripe and underripe coffee cherries and some branches float to the surface, while mature coffee cherries sink to the bottom. Naturally, this method was used to select a portion of the coffee cherries that passed the first level.

The ripe coffee cherries screened out will then enter the peeling machine to remove the peel and pulp;

Then the green coffee beans with the residual pulp pectin enter the fermentation stage (Fermentation with microorganisms in water or microorganisms in the air); After fermentation, the fruit with the endocarp will enter the washing channel to wash clean; After washing clean, it is the drying stage, the drying stage will keep the water content of the coffee beans as much as possible at about 12%, and then put them into sacks to stand for about 2-3 months of green beans rest, in order to make the quality of the green beans more stable, and finally remove the endocarp and sell them!