Description of flavor and flavor of Yisuobi Yegashev G1 micro-batch series of coffee

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Ethiopia Yegashev G1 Edido Ethiopia Yirgacheffe G1 Washed Idido

■ country: Ethiopia

■ producing area: Yegashev

■ altitude: 1750m-2300m

■ treatment: washing

■ level: G1

■ varieties: original species

■ flavor description: grapes, apples, peaches, blueberries, flowers, rich fruit, balanced flavor

More than a thousand members of the Idido Cooperative are members of the YCFCU, while most small farmers use less than two hectares of farmland to grow coffee. The cooperative is located in the high-altitude valleys of the town of Yegashev, with annual rainfall of about 1400 to 1800 mm. Local small farmers grow coffee at an altitude of about 2, 000 meters. Thanks to the cool mountain air that allows coffee to ripen slowly in good soil conditions and ecosystems, small farmers then harvest ripe red fruits every year from December to February. Like other cooperatives, Ediot has the quality conditions to produce one or two good coffees: 1. High altitude 2. Excellent processing technology 3. High nutrient soil 4. Native species of Ethiopia.

Adamay Ethiopia Yegashev G1 Adamei Ethiopia Yirgacheffe G1 Washed Adame Gorbota

■ country: Ethiopia

■ producing area: Varnago

■ altitude: 1750m

■ treatment: washing

■ level: G1

■ varieties: original species

■ flavor description: tea taste, Earl black tea, longan honey sweet

The Adamei Cooperative (Adame Gorbota Cooperative) belongs to the Wenago producing area in Ethiopia, about two kilometers away from the town of Yegashev in the southwest. The Yadamei Cooperative (Adame Gorbota) currently has 533 members. Small coffee farmers in the vicinity of the cooperative will collect red coffee fruits on farmland where they do not own much land, and then deliver them to the co-operative and hand it over to the cooperative for processing. The traditional YCFCU treatment process is carried out in the treatment plant. The raw coffee beans are fermented in water for 48 hours and then washed and dried on the African scaffolding. This unique treatment allows Ethiopian native species to show a strong flavor: the pleasant sweetness of apricot and the juicy feel of meticulous acidity.