Comparison of flavors and beans between Yega Chuefei Ariga Aricha and Sidamo Coffee

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Original name: Ethiopian sun Yega Shefi-Erika

Country: Ethiopia Fiscal year: 2003

Manor: Erica

Altitude: 1950-2100 m

Raw beans processing method: sun

Recommended Roast Degree: Medium Light Roast S1 High Raost, Medium Roast SB- City Raost

Flavor: Flower, red berry notes, sweet orange notes, watermelon, apricot, intense sun texture

Introduction:

Yegashefi is a well-known name in the world of fine coffee. It is a town located in the southern highlands of Ethiopia and a distribution center for coffee beans nearby. In addition, it is synonymous with the specialty coffee produced in the Yegashefi region with strong citrus, lemon and floral notes. Currently, the ECX classification of yegacheffe can be subdivided into four regions-Kochere, Gelana Abaya, Yirgacheffe and Wenago, but generally speaking, yegacheffe refers to the coffee produced in Gedeo administrative region.

This batch of Yegashefi is produced at the Kebel Aricha processing plant, near about 650-700 small coffee farmers who send ripe coffee berries here for processing and cash exchange. After the processing plant selects the available berries, they are placed directly on the shelf and exposed to the sun. They will be turned every 2-3 hours for the first few days to prevent excessive fermentation. After four to six weeks of sun exposure, depending on the weather and temperature, workers will remove the outer layer of pulp by machine and transport it to addis for storage. Sun-treated beans are usually stored in the form of shelled beans, which are not shelled until they are exported to ensure the quality of raw beans.

Yegashefi is one of Ethiopia's highest water resources, so most of the coffee produced in Yegashefi is washed. The sun-treated Yega is rare and has gradually emerged with the diversification of fine coffee in recent years. This sun-treated Yega Shefi Erica G1 means that it will have a richer ripe fruit flavor than washed beans, a sweeter floral fragrance and a stronger sense of hierarchy. Although most of the sun-dried beans were richer in texture, the cleanliness of the taste was far less than that of the water-washed beans. The surprising part of this sun-dried Yeshifi Erica G1 was that its texture was clean, which was not inferior to that of the water-washed beans. Moreover, in such a clean taste, it could still retain the richer texture of the sun-dried beans.

Region: Michicha & Kelenso Moconissa Town, Sidama Province

Breed: Typica & Heirloom(native species)

Production: Ardi Local coffee farmers

Altitude: Average 1900 m

Grade: Sunlight (highest grade of G1 by ECX)

Annual rainfall:1400-1800mm

Soil: reddish brown

Certification: N/A

Flavor Features: Dried mango, wild berries, tropical fruits, complex layers, fine juicy acidity, lively palate.

Awards:

2010 East African Fine Coffee Association (EAFCA) Sunburn Group 1st Place

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Introduction:

This batch was produced in a small village near the town of Michicha & Kelenso Moconissa, located in the Guji region of Sidama province. The Ardi cooperative, which houses 700 small coffee farmers, was named after the 4.4 million-year-old fossil remains of a female found in 1992.

Ardi's process is quite meticulous, ripe cherries are hand-picked and dried on high African trellises for three weeks. During the whole 3-week drying process, workers turn once every two hours, and every day they stir continuously by hand to ensure uniform drying, ensuring that the coffee cherry fruits of the sun ripeness degree are uniformly dried into the final product.

The improved solarization method addresses two shortcomings of the traditional method: only fully ripe dark red coffee cherries are picked at the time of picking, and the beans are screened for defective beans at the processing plant before being exposed to the sun, so that the size and maturity of the beans look more even. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, the coffee workers will manually screen out the bad moldy beans.

So by the time the sun is done and the beans come into the field to peel and flesh, a bright crimson coffee cherry has been tanned black and the beans are good grade green. This batch of sun-cured Sidama Yadi G1(Ardi) is rated as the highest grade of G1 by ECX. It is excellent in appearance, consistency, freshness, dry aroma and flavor of raw beans. Sun-cured beans are very rich in aroma performance and clean and fresh taste.