Isopiaya Gaschef Biloya (Biloya Cooperative) Coffee Bean Flavor introduction Baking suggestion

Ethiopia Yegashev Biloya (Biloya Cooperative) G2

Beloya or (Biloya) two kinds of names are used, which is correct, after searching for Google, I am not quite clear, two kinds of information are available ~ but these are not important, delicious is the king.

Coincidentally, Biloya and Kochere are in the same producing area, and coffee varieties are also Heirloom. If you think that these two kinds of coffee will taste exactly the same, then you are very wrong. The characteristics of these two branches will certainly subvert your taste buds and opinions.

Biloya (Biloya Cooperative) is a washed batch of beans directly exported by YCFCU. Since the implementation of the ECX system in 2008, most raw coffee beans have been sold through this pipeline, but cooperatives are not subject to this restriction, and they can directly contact / negotiate prices and export with foreign soybean buyers.

The Yegashev Coffee Farmers' Cooperative Union (Yirgacheffe Coffee Farmers Cooperatives Union), known as YCFCU for short, was founded in 2002. At present, the organization has 24 junior cooperatives containing about 50, 000 farmers, of which the Biloya Cooperative is a member.

The Biloya Cooperative was founded in 1976 in the Kochere (Kochel) producing area of Yegashev, with more than 1600 farmers engaged in related industries with an annual output of more than 800m tons. The planting method is a typical courtyard coffee Garden Coffee~ (the average planting area per household is only about 0.7ha, which is equivalent to what the Taiwanese say is about 7% of the land). At the same time, plantains and other crops are planted for food and shade purposes, and ripe coffee cherries are transported by farmers to their respective cooperatives in exchange for reward.

The Biloya Cooperative insists on not using chemical fertilizers and chemicals, operates sustainably in an environmentally friendly way and has obtained fair trade certification.

Similarly, the bean scored more than 90 points on Coffee Review, a well-known coffee evaluation website.

After 1 explosion, + 30 seconds 60 seconds

Light aroma, taste soft and distinct citrus-like acidity in the mouth and soon turn to fresh sweetness but not too sweet. it feels natural, gentle / smooth / sweet, Body is medium to thin, after drinking, there is a continuous gushing out of the throat, a very comfortable feeling.

People who like the sour taste can drop the beans immediately at the end of the explosion.

People who like aroma and do not like sour fruit can drop beans immediately when Touch explodes.