What's the taste of Kochel's coffee? how do you brew it?

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Kochere Cochel is located in southwestern Ethiopia, 25 miles north of the famous town of Yega Chefen. The production model is based on local small farmers sending output batches to cooperatives for unified processing. The local Chalalacktu village has about 100000 people who depend on coffee for a living, and related production activities have become their main source of income. Due to the benefits brought by coffee production, the local living standard is much better than that in many Ethiopian villages, with sound health facilities, colleges and universities, and so on. Advanced processing equipment makes the coffee in the Kochere area always have a high level of performance in the field of washing treatment, with the clean and sweet complex flavors of molasses and citrus.

Flavor: Jasmine, lemon, bergamot, honey, black tea

Factory name: Dazhen Coffee Qianjie Cafe location: Guangzhou Yuexiu District Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: place an order to bake your own roasting shelf life: 30 net content: 227g Packaging: bulk taste: acid coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Ethiopian coffee types: Yega Coffee roasting degree: light roasting

There are eight main coffee producing areas in Ethiopia: Nekempte (Lekempti) Gimbi Kinby, Limulim, Illubabor Ibedo, Djimma Gemma, Harrar Hara, Teppi/Bebeka Bebeca, Sidamo Sidamo, Yirgacheffe Yega Coffee. The more well-known boutique coffee producing areas are Nekempte (Lekempti), Limu, Harrar, Sidamo, Yirgacheffe.

Yega Xuefei's grading system is not based on the number of eyes, but on the proportion of defective beans in the total number of raw beans. Commonly seen are wash G2 and sun G3 Yega Chuefei, G1 is the highest grade, Yega Xuefei, which has the lowest defect rate and the best quality, can be rated as Grade 1 only after hand selection.

Country: Ethiopia

Grade: G1

Producing area: Yejia Xuefei

Baking degree: shallow baking

Treatment: washing

Variety: native species

Cochel is located in a small producing area 25 kilometers southeast of Yegashafi, Ethiopia. It is a rich area for coffee production. It is also one of the three famous and micro-producing areas of Yegashafi. It has about 100,000 local residents, and coffee beans are the main source of income. The processing and processing equipment of this production area is very advanced. Coffee Review, a well-known coffee evaluation website, gave Kocher a high rating of 94 points for washed beans.

Hand-made Yejia Xuefei. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00

There are eight main coffee producing areas in Ethiopia: Nekempte (Lekempti) Gimbi Kinby, Limulim, Illubabor Ibedo, Djimma Gima, Harrar Hara, Teppi/Bebeka Bebeca, Sidamo Sidamo, Yirgacheffe Yega Chefe, among which the more well-known boutique coffee producing areas

Nekempte (Lekempti), Limu, Harrar, Sidamo and Yirgacheffe,Yirgacheffe are located in the Sidama district of Ethiopia in Africa, so it can be seen that Yirgacheffe belongs to a smaller region in the Sidama producing area.

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe. Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.