The difference between PB and flat beans is suggested by the parameters of washed yejia sherfie Kocher hand washing.

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What is the substantial difference between sunbathing and washing Yega Xuefei?

Product: Ethiopian water washed Yega Xuefei Kochel round beans

(Ethiopia Washed Yirgacheffe Kochere PB)

Introduction:

Kochere is located in the Gedeo region of southern Ethiopia, and the jurisdiction of this area is better known as Yegashefi and Kochere. As the coffee produced by Yirgacheffe has a unique flavor and is widely loved, it has its own style in product classification and has always occupied a place in the global boutique coffee market.

Yirgacheffe, in the province of Sidama, is itself a small town, with three small producing areas of Wenago, Kochere and Gelena Abaya nearby. Because the flavor of coffee produced is almost the same as that of Yega Sheffield, Kochere is also classified as Yega Sheffield. Ethiopia implemented a new trading and grading system in November 2009. in addition to Yega Xuefei, three new by-product areas such as Wenago, Kochere and Genlena/Abaya have been added, which shows that the flavor of these three areas is very detailed and can be subdivided.

Kochere is a small production area about 25 kilometers southeast of Yega Sheffield. The coffee beans are harvested from local small coffee farmers, which are composed of a large number of small coffee farmers. The average cultivation area of these small coffee farmers is about 1 hectare at an altitude of about 1800 to 2000 meters. Coffee varieties are mainly a mixture of Typica and Heirloom (local native species). Due to the relatively advanced raw bean water treatment equipment in this producing area, there has always been a high level of performance in the field of washing treatment, with honey.

Citrus is praised for its sweetness and cleanliness in complex tonality. In the main local production mode, small coffee farmers will harvest red fruits and send them directly to the washing treatment plant of the neighboring cooperative for unified treatment. Water washing technology was introduced into Ethiopia in the 1970s. At present, water washing is the main treatment of raw beans in Kochere. After screening the graded red cherry color coffee fruit in the washing plant, the peel is directly removed and fermented. After washing, the raw beans with shells are placed on the scaffolding for natural exposure and the humidity reaches 12% or less. They will be sent directly to the Ethiopian Mercantile Exchange (ECX) warehouse in Awassa. Cup grading and quantity of beans normally washed are stored in the form of shell beans and will not be shelled until they are exported.

This batch of Kochere washed round beans are hand-picked out. Generally, round beans are formed by genetic mutations, accounting for an average ratio of about 5muri 6%. The size is relatively uniform, so it is worth buying a washed round beans. From the appearance, consistency and freshness of raw beans to dry aroma and flavor, they are very rich in aroma performance, with the characteristics of producing areas of Yega Xuefei. Aromas of elegant and charming floral perfume, with aromas of flowers, bright citrus acidity, lemon, berries and honey. Jasmine, orange, caramel, grape, vanilla, honey and flower aromas, clean and balanced on the palate, with a long, lively and varied finish.

Flavor description: Jasmine, orange, caramel, grape, vanilla, honey and flower fragrance

The palate is clean and balanced, with a long, lively and varied finish.

Producing area: Yegashifi Kochel (Kochere)

Variety: Typica & Heirloom (native species)

Production: gather a large number of small local coffee farmers

Altitude: 1800 to 2km

Grade: washed round beans

Annual rainfall: 1400 to 1800 mm

Soil: red comprehensive color

Baking degree: medium and shallow

Baking day: 2017.07.05, 2017.07.10 (both)

Cooking day: 2017.09.03

Method: hand flushing

Grinding scale: small Fuji 4

Temperature: 92 degrees C

Steaming: silently count 15 seconds after adding water

Technique: draw a circle from the center, keep the injected water in the center as far as possible, keep the water constantly, and expand the circle area of the flush painting to close to the periphery at the end.

Palate: the performance of the aroma and taste is quite different from the usual 90 degrees, scale 4.5 is different, the sweet feeling is strong, the aroma and sour feeling is not the same.