Description of the flavor and aroma of G1 coffee in the village of Guoding, Woka, Ethiopia.

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Ethiopia Natural Yirgacheffe Banko Gotitii G1

Ethiopian sun exposure to the aroma of classic blueberries in the village of Gordintin, Ethiopia.

Country: Ethiopia (Ethiopia)

Producing area: Yirgacheffe, Keble Worka

Producer: Alim Bukato, local small farmers

Treatment: sun treatment (African-style elevated scaffolding drying about 21 days)

Variety: Ethiopian native species (Heirloom)

Altitude: 1600-2300 m

Soil: dark and red clay

Certification: none, this batch 2016 is the latest place of origin (2015 organic certification batch has been sold out)

* Flavor: full and strong fruit flavors such as strawberry, blueberry, peach, citrus and yellow lemon, with strong aromas of coffee flowers, the latter part is full of strawberry and peach wine, the overall flavor level is high and solid.

The Ethiopian coffee that has been most expected by Taiwan's boutique coffee lovers in recent years is the sun-dried Ye family snow coffee in the Waka area. At present, there are several common classifications in Ethiopia (1) the four major producing areas divided by ECX export regulations (2) are registered with the cooperatives of the YCFCU Ethiopian Farmers' Union (3) from independent processing plants, cooperatives, or small farmers' independent batches from the regional village Kebele. Woka is located in Gedeb, the southeastern Jietipu producing area of Yega. In the early years, the area exported locally produced coffee beans under the name of Waka, or handed it over to the Woka Cooperative for processing. But in the past two or three years, independent and single sources have been excavated by coffee hunters all over the world, such as BankoGotitiBankoDadhato, Halo Bariti, and so on. Guodingding Village is the first village area that was independent a few years ago, and many self-employed small farmers were also members of the Waka Cooperative at the time, so the technology of producing coffee is not to mention. Most of them are treated in the traditional way of the sun. The whole ripe coffee cherry fruit is carefully selected during harvest and dried on a shelf of African friends for 2-3 weeks. The fermentation temperature is carefully controlled to ensure proper air circulation. It is also necessary to rely on experienced farmers to turn the cherry fruit regularly to avoid damage to the flavor of raw beans, and then remove the flesh and pods (sheep skin). Do not export until the moisture content is reduced to 11-12% in the warehouse.