Variety of single bean, brand recommendation and manor introduction in Yega Ficochel area

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Variety of single bean, brand recommendation and manor introduction in Yega Ficochel area

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

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.

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.

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.