Description of flavor characteristics of Kochel G1 coffee beans does Cochell belong to Yega Xuefei?

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Cochel G1 Solar treatment (Ethiopia Kochere Kore Natural G1)

Origin: Ethiopia

Production area: Kore, Kochere, Yirgacheffe

Farm: multiple small coffee farmers

Coffee variety: Heirloom

Altitude: 1790 to 1900 m

Raw bean treatment: sun treatment

Flavor introduction

"Fruit flavor, with aromas of flowers, caramel, lemon and honey, pure taste. "

About Kore

Kore is the village where the coffee is grown and processed. It belongs to the Cochel district of the Yegashefi producing area, about 25 kilometers from the center of the town. Coffee cherries ripen between November and January. After harvest, the peel is removed within 12 hours and then washed with spring water. The soil in this producing area belongs to reddish brown clay, about 1.5 meters deep.

Kochere has always been one of the well-known Yega Sheffield producing areas. Located in the southwest of the town of Yegashefi, near Gedeo Chelelektu. Although this coffee is also a "typical" Yega Xuefei, but a few small producing areas of Yega Xuefei still has its special flavor. Adido area has drupe flavor; Konga region has citrus and drupe flavor; Kochere is like rich fruit tea with citrus and drupe flavor. If it is tanned, it will have the smell of dried cherries and cranberries, with a hint of sour lemon juice.

One of the advantages of Ethiopian coffee is that it is thoroughly mixed. According to statistics, there are 60, 000 to 10, 000 native varieties of coffee on the Ethiopian plateau, which is the birthplace of coffee: the number of cross-mating coffee varieties is staggering. You can taste the delicacies of several different Arabica beans in one bite. Whenever we talk about the varieties of coffee beans in Ethiopia, they are lightly mentioned as "Heirloom ancestral varieties". They do not realize that the fragrance contained in it is far better than a single variety of coffee beans in other producing areas in the world.