Introduction to the Flavor of washed Coffee beans from Alim Bukato, Guoding Village, Yejia Feifei

Yejia Xuefei Guoding Village washing G1-Alim Bukato small Farmers

Variety: ancient excellent original species of Ethiopia

Baking degree: shallow baking

Treatment: washing

Flavor: as soon as it is ground like coffee flowers and egg blossoms and lemon aromas, sweet apricot leads the opening, the sour aromas of white pomelo and lemon flutter in the mouth, and the sweet and sour feel of yogurt adds layers. Finally, it ends with sweet lychee and flowers.

Country: Ethiopia

Producing area: Godio Jetep / Godibe

Producer: Alim Bukato smallholder

Altitude: 2000-2100 m

Annual rainfall: about 1500-2000mm

Treatment: washing, African scaffolding drying

Guji Zone has always been a production area worthy of considerable attention.

The development in recent years has also confirmed that the rise of Guji producing areas is indeed the development of Ethiopia in recent years.

One of the important trends. In addition to beans from larger producing areas, such as Humbela, Shaquiso, etc.

There are also excellent beans from a processing plant or even a single manor, which is a traditional Yega Xuefei producing area.

Beyond the reach of others. What's more, in terms of innovative treatments, there will be batches of honey treatment.

In addition to the recent focus of Gesha Village, the Guji producing area has also become

An important hot spot. To understand the trends in Ethiopia, Guji can be said to be non-negligible.

Highlight.

The district of Ethiopia is divided into four levels, in the order from largest to smallest

Region 、 Zone 、 Woreda 、 Kebele

Most coffee beans are named according to this rule.

The Guji-Shakisuo launched this time is located in the southeast of Yejia Sheffield, a well-known producing area.

In the administrative division

Belongs to Oromia Region → Guji Zone → Shakisso woreda

Raw coffee beans from regional sources.

Guodingding Village is the village area that was first independent a few years ago (Banko Gotitii became independent from the large Waka Cooperative in 2012).

Many self-employed small farmers were also members of the Waka Cooperative at that time.

The technology of producing coffee is of course out of the question.

At present, there are about 300 farmers, they are very excellent and full of experience and wisdom of farmers!

Each person can harvest an average of 1 to 2 hectares of agricultural land.

Most of them are treated in the traditional way of tanning.

The Waka Cooperative is located in a remote area of the Yega Snow Coffee producing area.

It is 75 kilometers from the town of Dilla, the local coffee distribution center.

At first the cooperative was made up of 305 farmers

The planting area is about 763 hectares.

With an annual output of nearly 460 tons, it belongs to a smaller farmers' cooperative.

Because no chemical fertilizers and insecticides were used in the coffee planting process.

Wauka farmers have also obtained the Skal organic coffee certification recognized by the European Union.

These coffees not only have organic and fair trade certification

Some coffee even comes from coffee trees as high as 2300 meters.

Such unique local conditions create the unique flavor of these Ethiopian coffee.