Description of the Flavor of Ethiopian Cochel Coffee Sun washing
Ethiopia-this is the oldest birthplace of coffee, the cradle of Arabica, the Great Rift Valley of East Africa runs through the north, although it is located in the tropics, but at a higher altitude and cooler climate than African countries, the Cafa primeval forest (Kaffa Forest) in southwestern Ethiopia is still the gene pool of Arabica (Arabica). The coffee taste spectrum produced by Ethiopia has a great amplitude, almost including the global coffee taste spectrum, which is the highest in the world. Arabica here is rich in genetic polymorphism, and there are many natural, uncultivated wild varieties or ancient native varieties that cannot be planted in large quantities. Coffee farmers plant these varieties in the countryside or harvest these varieties in primeval forests. the cooperative buys them together and then mixes them for sale. In other words, there may be several or even dozens or hundreds of varieties in a bag of raw beans. In addition, Ethiopia has the most diverse growing environment in the world, with primeval forest coffee, semi-wild coffee and pastoral coffee accounting for 80% and 90% of Ethiopia's total coffee production. Most of them do not use chemical fertilizers, but because of the lack of official certificates, they are not labeled "organic coffee" for sale.
Kochere, from Sidamo province in Ethiopia, is arguably the highest coffee growing area on earth, 25 kilometers southeast of the small town of Yegashefi, where there are about 10000 coffee farmers. Most of the residents' income is coffee harvesting, and this small producing area is usually included in the Yegashafi producing area. Due to altitude, rare native trees and iron-rich soil, Cochel's coffee has vibrant citrus acids, jasmine and lemon aromas, with a hint of tea and a clean and bright taste. Cochell production area has more advanced raw bean processing equipment, so it has excellent flavor performance. When I got the beans for the first time, I couldn't wait to compare them with the washed Yega. The overall flavor was similar, but it was obvious that this Kochel was more intense and full-bodied than Yega.
Flavor: citrus acid, jasmine, lemon, and slightly tea, clean and bright taste
Cooking method: hand flushing, siphon
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