Ethiopia boutique coffee producing area WenagoG1 Yadamei of Ethiopia

In addition to the small town of Yega Xuefei, it also includes three by-product areas such as Wenago, Kochere and Gelena/Abaya around it.

1. Planting system and environment the mountain stream village in the Yega Xuefei producing area is cool and foggy, like spring all the year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, which is the best environment for planting Arabica. There are no large coffee plantations. Coffee farmers mix coffee with other crops, usually under banana trees, to form a unique landscape.

2. The traditional way of solarization in Ethiopia is rough and smelly, which has been criticized by people. In 1959, the South American water washing method was introduced into the Yega Xuefei producing area. Most producing areas generally adopt the water washing treatment, that is, after the coffee fruit is peeled, the pectin layer is removed after fermentation and washing, and then dried. Since 2006, some coffee processing plants in some producing areas have adopted the exquisite elevated shed sun drying method, which invests in high-intensity human labor, which isolates the coffee fruit from contact with the ground and prevents the miscellaneous smell of soil in the process of sunlight. create an unusually clean fruit flavor. After more than two weeks of sun exposure, dark brown coffee fruits are professionally stored, waiting for the whole flavor to ripen. Before sale, the sun-dried cherry pulp and sheepskin are removed, and then the unripe beans and over-fermented beans are removed. Strict control greatly improves the quality of sun-dried beans.

3. Flavor and characteristics

Washed Yega Chuefei: it has a unique lemon flavor, refreshing jasmine flavor, as well as soft fruit acid and citrus flavor, fresh and bright taste.

Sun Yega Chuefei: with charming fruit acidity, clean fermented fruit sweet, elegant fruit wine, sweet finish.

4. The grading system of grade Ethiopian coffee is not based on the number of items, but on the proportion of defective beans in raw beans. Ethiopia launched the ECX boutique coffee trading grading system, and Q-Grader made the following grades through the evaluation of raw beans: washed Yega Xuefei is divided into Grade 1 and Grade 2, Sun Yega Xuefei is divided into Grade 1, Grade 3, Grade 4, Grade 5, and Grade 1 is the highest grade, that is, Yega Xuefei with the lowest defect rate and the best quality. This article is sorted out according to Han Huaizong's "Fine Coffee" and other contents of the Internet.

Adamay Ethiopia Yegashev G1 Adamei Ethiopia Yirgacheffe G1 Washed Adame Gorbota

Country: Ethiopia

Producing area: Varnago

Altitude: 1750m

Treatment: washing

Grade: G1

Variety: original species

Flavor description: tea, Earl black tea, longan honey sweet

The Adamei Cooperative (Adame Gorbota Cooperative) belongs to the Wenago producing area in Ethiopia, about two kilometers 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.