Detailed introduction of Yega Sheffield-Michelle Michelle Coffee Cooperative

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Ethiopia Yega Sheffield-Michelle Michelle Coffee Cooperative

Ethiopia is the country where coffee was first discovered. Today, there are still many wild coffee harvested by farmers in the primeval forest. This is a country with poverty, drought and civil war. However, it is still the most important coffee producing country in terms of coffee quality and output, and it is also the best and top coffee producing country. Coffee is mostly traditional Arabica species, with an annual output of about 350000 tons and more than 70% exported to countries around the world. About 15 million people in the country are engaged in coffee-related industries, and more than 90% of the farms or cooperatives belong to small-scale farming. In 2008, crops produced in Ethiopia, including wheat, corn, sesame and coffee, were fully imported into the ECX Trading system (Ethiopian Commodity Exchange) to replace the existing auction and export methods. Coffee farmers or cooperatives deliver coffee to warehouses concentrated in ECX. Beans of the same grade and the same producing areas will be mixed together and then auctioned directly. You don't know which farmers or cooperative producing areas are produced. Farms that originally cooperated with foreign raw bean merchants cannot continue to develop, such as misty Misty Valle Manor, which actually has no effect on yield and quality, and it is easier to tell the quality of coffee by price. Coffee and bean merchants can not track the freedom to obtain satisfactory profits [low price and high quality], because coffee beans that do not pass through the ECX trading system will be heavily taxed. Nowadays, more than 90% of the coffee is through this trading system, but it is not a good thing for buyers who love fine coffee. ECX has launched the DST (Direct Specialty Trade) system since the beginning of 2010. The DST system is an irregular Ethiopian auction. Only specialty coffee, a boutique coffee with a SCAA cup test standard of more than 80 points, can trade with foreign raw bean merchants under the name of its own farm or cooperative, and estates with small quantity and quality that continue to be praised are the targets for purchase.

Ethiopian coffee can be divided into two treatments. Washing treatment method II. Natural sun treatment. Nowadays, every cooperative or even a small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, whether it is the well-known Yegashifi producing area in Taiwan or the Sidamo producing area. Not only that, in Ethiopia, which is currently the country with the fastest development of coffee, it not only makes coffee different in treatment, but also makes aroma and taste different due to the adjustment of different techniques and processes. Ethiopian coffee beans washed with water have high consistency in fragrance, temperature and soft low-key flavor with low citric acid, while Ethiopian coffee beans with sun-drying method have a high consistency in taste. The fragrance is strong and conspicuous the weak and inconspicuous flavor of citric acid is complex and changeable, characterized by the aroma of flowers or fruit.

Michelle Michelle Cooperative Coffee Cooperative is located in Dilla Zuria district province on the north bank of Lake Lake Abaya in Yegashefi, Ethiopia. Its 2191 members produce 7900 bags of coffee beans a year, including sun and water-washed beans. Coffee grows in the mountains at an altitude of 1900-2300 meters. It is a traditional local coffee variety and is a partner of the Fair Trade Association in Ethiopia.

From the long rice-shaped appearance of coffee beans, we can see that they are Ethiopian coffee beans, and we can also see that they are washed beans after watching the color.

Smelling the unique fragrance of jasmine tea and very clean and long sweetness, I fully understand the difference between Yejiaxuefei and Sidamo.

Property Characteristics: farm characteristics

Farm Farm name: Michelle Coffee Farmers Cooperative Union

Farmer Farm owner: Various small producers different kinds of small farmers

City City: Dilla Zuria district

Region producing area: Yirgacheffe Yega Xuefei producing area

Country country: Ethiopia

Altitude altitude: 1900-2300 m

Farm Size Farm area: 2191 members

Certification Certification: Fair Trade Fair Trade Association

Coffee Characteristics: coffee characteristics

Variety varieties: local traditional varieties of Heirloom

Processing System treatment: Washed washing and drying on the scaffolding

Aroma / flavor flavor: Rice, tea, jasmine, bergamot bergamot, peach, rose perfume, chamomile, flowers and plants

Acidity: very fresh, clean, elegant, citrus, lemon, berry, organized sorting structure, lively sour taste

The complexity of complex is similar to that of other: well-balanced, complex, long aftertaste, very sweet and silky