Ethiopia washed Yega Xuefei arichaG1 boutique coffee beans cultivation geographical location, climate, altitude is simple.

Ethiopian Yirgacheffe Aricha G1 Washed

Country: Ethiopia

Grade: G1

Producing area: Yega Xuefei Gediyo

Altitude: 1900-2100 m

Variety: original species

Producer: Kebel Aricha

Flavor: sweet tangerine, cherry, honey sweet

This batch is produced at the Kebel Aricha processing plant, where there are about 650,700 small coffee farmers who send ripe coffee berries here for processing in exchange for cash.

About Project Origin

The winner of the Sasa Sestic,2015 World Barista Competition and his business team ONA Coffee started a raw bean shopping program called Project Origin three years ago. The project works directly with coffee growers in poor countries and regions to improve their production conditions and give them a purchase price 20% higher than the fair trade price.

The original intention of the project also includes strengthening the links between roasters and coffee farmers and guiding 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 tonality, blueberry, peach, longan jujube, honey sweet, cocoa rhyme with a hint of spice, body thick and persistent

Factory name: coffee workshop Qianjie Cafe location: Guangzhou Yuexiu District Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: own baking shelf life: 90 net content: 227g packaging: bulk coffee beans ripe degree: whether coffee beans contain sugar: sugar-free origin: Ethiopia baking degree: light roasting

Treatment: washing

Happy coffee growers will first pick coffee cherries from the trees and then pour them into a pool filled with water. Due to the different density caused by the maturity of coffee cherries, overripe and immature coffee cherries and some branches and leaves will float on the surface, while coffee cherries ripe enough will sink to the bottom. Naturally, some of the coffee cherries that passed the first level were screened out in this way.

The selected mature coffee cherries will then go into the peeling machine to remove the peel and pulp.

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