Kochel single bean coffee degree planting history planting information flavor description of planting varieties

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Cochel is a small production area in the southwest of Yegashev, next to a village called Ch'elelek'tu, located in Gedeo Zone region, there are 15 washing plants, about 25000 farmers, with an average planting area of 5 hectares. The flavor of Kochel producing area is mainly citrus and stone fruits and tea. This batch of Hama HAMA is a small local tribe in the area of 1600-2000 meters above sea level.

Ethiopia Cochel washed fruit docha G1 Ethiopia Kochere Washed GOLOLCHA G1

■ country: Ethiopia

■ producing area: Cochel, Guodocha

■ altitude: 1800m-2000m

■ treatment: washing

■ level: G1

■ varieties: original species

■ flavor description: dried fruit, tea, grape, citrus, fruit-like sweetness, Body full

Arsi region (Arsi), adjacent to Oromi Asia (Oromia Region) of Ethiopia, 310km southeast of the capital Addis Ababa, west of the ancient city of Hara (Harar), is rich in forestry and is located in a small producing area at an altitude of 1800-2000m. Guoduoqia farmers attach importance to the balance between shade and sunshine to maintain the healthy growth of coffee trees and grow other cash crops at the same time. This batch of fruits introduced by Shoucheng is full of flavor and distinct levels of fruit.

Ethiopia Cochel washing Debu G1 Ethiopia Kochere Washed DEBU G1

■ country: Ethiopia

■ producing area: Cochell, Debu

■ altitude: 1600m-2500m

■ treatment: washing

■ level: G1

■ varieties: original species

■ flavor description: floral aroma, jasmine, grape, juice, middle and back apricot sweet, Body solid

Located about 25 kilometers southwest of the well-known town of Yegashev, Cochel, next to the village of Ch'elelek'tu, has always been sought after for its excellent flavor, citrus, kernel fruits and charming tea aromas. Cochell has half of the original forest coverage, red brown clay up to 15 meters thick and an average altitude of more than 2000 meters are quite suitable for the excellent geographical conditions of coffee planting. Shoucheng coffee cup testing team selects batches with excellent flavor every year, and this batch of Debu reproduces Kochel's classic flavor, such as jasmine, bergamot, grape and other meticulous micro-producing areas.

Producing area / Cochel

Variety / Ethiopian native species

Treatment / washing

Plant altitude / 1850 Mel 2000 meters

Debu is located about 25 kilometers southwest of the well-known town of Yegashifi. Kochere, next to the village of Chelelektu, has always been sought after for its excellent flavor, including citrus, nuclear fruits and charming tea.

Kochere has half of the original forest coverage, red brown clay up to 15 meters thick and an average altitude of more than 2000 meters, which are suitable for coffee cultivation.

Ethopia Ethiopia

Population: 93877000

The name of the producing area of Ethiopia is the most recognized in the coffee industry, and it is currently the country with the highest number of coffee names as the name of the producing area. This is the case today, and the future is foreseeable. In addition, the Arabica genetic potential of the original species and wild species will also be a major advantage of Ethiopian coffee.

SIDAMO

Hidamo and two other regions, ─ Hara and Yegashev, were approved by the Ethiopian government to register their trademarks in 2004, making the region's reputation and local coffee beans more recognizable. Hidamo's mixed use of water washing and sun treatment is popular among consumers who like fruit and strong aromas. After Italy withdrew from Ethiopia in 1942, locals called themselves Sidama. Therefore, Sidamo or Sidama is the general name of coffee beans in this area. Some high-quality coffee beans from Ethiopia are also grown in this area.

Altitude: 1400-2200m

Harvest: October-January

Variety: Heirloom

LIMU

Even without the reputation of Hidamo and Yegashev, Lim still produces amazing coffee. Most of the areas are small farmers, but there are also some large estates belonging to the government.

Altitude: 1400-2200m

Harvest: November-January

Variety: Heirloom

HARRAR

This area is the town around Hara and is the oldest production area. Coffee in this area is so special that it is not in an environment that requires additional irrigation. Hara enjoys a high reputation over the years, although the sun treatment can adjust the original turbid, woody soil flavor to a bright blueberry flavor. Coffee beans are so special and memorable that people who have worked in this coffee industry have opened their eyes to the diversity of bean flavors.

Altitude: 1500-2100m

Harvest: November-February

Variety: Heirloom

There are mainly eight major producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia. The jurisdiction of this area is well known as Yegashefi and Kochere. As the coffee produced by Yirgacheffe has a unique flavor and is widely loved, it has its own style in product classification and has always occupied a place in the global boutique coffee market. Yirgacheffe, in the province of Sidama, is itself a small town, with three small producing areas of Wenago, Kochere and Gelena Abaya nearby. Because the flavor of coffee produced is almost the same as that of Yega Sheffield, Kochere is also classified as Yega Sheffield. Ethiopia implemented a new trading and grading system in November 2009, with the establishment of the Commodity Exchange (ECX), through which coffee and other agricultural products are auctioned publicly. In addition to Yegashifi, three new by-product areas, Wenago, Kochere and Genlena Abaya, have been added, which shows that the flavor of these three areas is so detailed that it can be subdivided.

Brief introduction of Kochel G1 Flavor

The most famous producing area in southern Ethiopia is the highest elevation Yegashev district, where more than 90% of the coffee is grown by local small farmers in a small area of agricultural land where vegetables and food are grown at home. This bean is produced in the southernmost Kochere region of the Yegashev producing area, which is the best and most productive of the four sub-producing areas. After the small farmers in Cochell sent the harvested bright red berries to the treatment plant, the plant staff picked out the unripe berries and placed them in the sun on the scaffolding; the whole process complied with the strict standards of G1 production.

Bouquet: classic sun style, citrus acidity and obvious berry aromas, ripe fruit juice, peach and light litchi aromas, cocoa sweet and sweet red wine finish, lingering finish.

Rich and comprehensive fruit flavors: citrus, orange, passion fruit, mango, strawberry, blueberry with aromas of spices, wild ginger, lemon and jasmine. When sipping, vanilla, cherry-like acidity is obvious but not irritating, honey, high-grade hazelnut, citrus, white grapefruit tone, bright and fresh acidity, mellow, sweet chocolate finish, delicate, clean, elegant feeling makes people feel happy and comfortable.

Taste: Cochel G1

Origin: Ethiopia

Producing area: Yegashev Kochel Yirgacheffe Kochere

Altitude: 2000-2500 m

Grade: Grade 1

Variety: Ethiopian native species Heirloom

Ethiopian Yegashifi Kochel washing

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Origin: Ethiopia

Producing area: Yega Sheffield Dio area

Farm: small coffee farmers

Coffee varieties: a variety of Ethiopian family species

Altitude: 1900 Murray 2250 meters

Raw bean treatment: washed and dried in an elevated bed

Coffee flavor

"the palate is rich, dense and delicate, with aromas of fresh fruit, lime, raisins, raspberries and lemon juice."

Cochel is located in the southwest of the town of Chelektu, near the small village of Gedeo, although this coffee is also a "typical" Yejassefi, each small producing area still has its own special flavor, Adado has drupe flavor; Konga has citrus and drupe flavor. Cochell is like a rich fruit tea with citrus and drupe flavours. If treated in the sun, the coffee will have the taste of dried cherries and cranberries, with a touch of sour lemon juice.

One of the advantages of Ethiopian coffee is that it is thoroughly mixed. According to statistics, there are 6,000 to 10,000 native varieties of coffee on the Ethiopian plateau. This is the birthplace of coffee. The results of cross-pollination and gene exchange are really amazing.

Ethiopia Cochel washed Hama G1 Ethopia Kochere Washed HAMA G1

■ country: Ethiopia

■ producing area: Cochell, Hama

■ altitude: 1600m-2500m

■ treatment: washing

■ level: G1

■ varieties: original species

■ flavor description: honey, litchi, lemon, sweet and round