Description of Coffee Flavor and Taste in Ethiopian Water washing Yega Xuefei G1 Kochel Chevron processing Farm

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Product name: Ethiopian sun Yega Xuefei G1 snow picture

(Ethiopia Natural Yirgacheffe Chelelektu G1)

Flavor description: raisins, dark berries, tropical fruits and caramel,

The rhyme is exquisite

Country: Ethiopia (Ethiopia)

Producing area: Yirgacheffe (Kochere) producing area

Producer: Chelelektu processing plant, small local farmers in small towns

Variety: native species (Heirloom)

Grade: ECX highest level G1

Altitude: 1900 to 2km

Treatment method: traditional washing treatment

Harvest time: October of each year to February of the following year

Introduction:

Kochere is a small production area located about 25 kilometers southeast of Yegashefi.

Coffee beans come from local coffee farmers and are made up of a large number of small coffee farmers.

The average cultivation area of these small farmers is about 1 hectare, with an altitude of about 1900 to 2, 000 meters.

Coffee varieties are mainly a mixture of Typica and Heirloom (native species). Because of this producing area

It has relatively advanced raw bean water treatment equipment, so it has always had a high level of performance in the field of water washing treatment.

It is praised for its clean sweetness with complex flavors of honey and citrus. The main local production mode

Small coffee farmers will harvest red fruits and send them directly to the water washing treatment plant of the neighboring cooperative for unified treatment.

Washing treatment technology was introduced into Ethiopia in the 1970s, and the current production area of Kochere

Water washing is the main treatment of raw beans. After the washing factory screened the graded red cherry color coffee fruit, directly

Peel is washed and fermented. After washing, raw beans with shells are naturally exposed to the sun on the scaffolding. The humidity reaches 12% or less.

Will be sent directly to the Ethiopian Mercantile Exchange (ECX) warehouse in Awassa. Cup test, grading and quantity.

Usually, washed beans are stored in the form of shell beans, which are not carried out until they are exported.

Shell work.

Since the implementation of the ECX system in 2008, most of the raw coffee beans have been sold by bidding under this system.

This batch of sunlit G1s (Chelelektu) is located in Yirgacheffe.

Coffee red fruit comes from nearby in the village of Chelelektu in the producing area of Kochere.

There are 500 small coffee farmers in the local family, whose average farming area is less than 2 hectares.

The height of planting is about 1900 to 2, 000 meters above sea level, and the operators of washing beans have sent a cup test record as high as 94 points.

Coffee varieties are mainly a mixture of Typica and Heirloom (native species). Assessed by ECX

It is the highest grade of G1, with excellent appearance, consistency, freshness, dry aroma and flavor of raw beans.

In the aroma performance is very rich, with the characteristics of the producing area of Yega Xuefei, emitting elegant and charming flowers

The perfume is fragrant with floral aromas, bright citrus acidity, lemon, berries and honey.

Flavor description: raisins, dark berries, tropical fruits and caramel, delicate finish.

Yirgacheffe is located in the Gedeo region of southern Ethiopia, under the jurisdiction of this area.

The more well-known are Yega Xuefei and Kochere. Because of Yirgacheffe

The flavor of the coffee produced is special, unique and widely loved, so the product classification has its own style.

It has always had a place in the global boutique coffee market. Yega Xuefei, located in Sidama province

(Yirgacheffe) itself is a small town with three small producing areas Wenago, Kochere and Gelena Abaya nearby.

Because the flavor of the coffee produced is almost the same as that of Yega Xuefei, Kochere is the same.

It is divided into the area of Yega Sheffei for classification. Ethiopia implemented a new trading and tiering system in November 2009

In addition to Yega Xuefei, three new by-product areas such as Wenago, Kochere and Genlena Abaya have been added.

It can be known that the flavor of these three producing areas is very meticulous and can be subdivided.