Introduction to the flavor and taste characteristics of Ethiopia Golden Raina Ambiya washing Yega Chuefei

Ethiopia Golden Reina Ambaya wash Yega Sheffield G1

Flavor: elegant white flower notes, lychee fragrant and juicy, brown sugar, sweet lemon, peach, coffee berry, full flavor, delicate and smooth taste

Varieties: Typica, Heirloom native species

Country: Ethiopia

Producing area: Yega Xuefei Jinlena Ambaya town

Production: a large number of small coffee farmers in the village of Silinga

Grade: G1

Treatment method: washing treatment method

Altitude: 1900-2000 m above sea level

The feelings of "taste", "taste" and "aroma" belong to subjective judgment, and the flavor varies according to individual cooking habits. The description of coffee bean flavor is the result of discussion by professional evaluators and is for reference only.

Kim Raina Ambaya

This area has five advanced raw bean processing plants, this batch is produced by the processing plant, it has a high level of performance in the field of raw bean processing, with honey and citrus complex flavor of clean and sweet, praised.

In the main local production mode, small coffee farmers will harvest red fruit and send it directly to the processing plant of the neighboring cooperative for unified treatment.

The treatment plant first screened the graded red cherries.

After the color of the coffee fruit, directly use water to remove the floating on the water is not solid, pick up the bottom

After the red cherry-colored coffee fruit, peel and wash the peel and place the raw beans.

Natural exposure on the scaffolding, humidity up to 12% or less, will be sent directly to Ethiopia

Commodity Exchange (ECX) warehouse in Awassa. Cup test, grading and quantity.

Usually washed beans are stored in the form of shell beans and are not shelled until they are exported.

Kim Rena Ambaya (Gelana Abaya) is located in Lake Abaya to the west.

And Yega Xuefei is in a small producing area in the east.

The coffee beans harvested come from local coffee farmers.

It is composed of a collection of 9,000 to 10,000 small coffee farmers.

The average cultivated area of these small farmers is about 3.5 hectares.

The altitude of planting is about 1900 to 2000 meters above sea level.

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

Due to the traceable trend of the production resume of the global coffee market

Local production will be subdivided into villages or tribal communities to show flavor and personality.