Washed Yerga Shefferfahrt-Benet Fega Processing Plant Benafica Coffee Processing Flavor Taste

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The Faufat-Beneferga treatment plant buys cherries from about 600 small farmers in the vicinity, planting them at an altitude of about 1900-2100 meters, which is an excellent altitude for cultivation, following the traditional Ethiopian way of growing all-organic. The treatment plant adopts the traditional Ethiopian water washing method. After peeling, the peel is removed in a fermentation tank for about 48 hours, and after washing, it is dried in an African elevated scaffolding for about 12-15 days. In the sun drying process, in addition to the continuous hand-picked refining operation, it also follows the traditional construction method to cover the scaffolding for about three hours at noon, so as not to affect the quality due to excessive sun drying.

About Ethiopia

Multiple forms of coffee cultivation can be found in Ethiopia, from wild coffee forests and semi-developed land to traditionally run small farms to modern estates. About 50% of the coffee trees are planted at about 1500 meters above sea level. The whole of Ethiopia can be divided into nine major coffee producing areas, including Sidamo, Yega Sheffield, Hara, Lim, Raikamput, Gemma, Ibedo, Tibe, Bebeca and so on.

This batch comes from the best producing area of Kochere, that is, Banko Kebele. We re-elected this year, the highly acclaimed Guotintin-Alim Bukato batch, also from another Guoding micro-producing area in Banke village.

This area is located in the southernmost part of the broad Yegashifi producing area. It is remote and high-lying, and the selected batches are often amazing.

When it comes to Yega Xuefei, European and American Cup surveyors will think of Kochere. If you want to take a closer look, Worka/Werka or Banko must be the top three places that you won't miss.

When it comes to Kochere, you must think of Kochel. This batch comes from Kochere's most elite producing area, that is, Banko Kebele, which is located in the southernmost part of the broad Yegashifi producing area, remote and high-lying, and the selected batches are often amazing. This year seems to be the first time that the processing plant has appeared on the market under its own name, and Japanese baker Fuglen has also chosen the raw bean at the same time.

Although we have written a lot in the Yega-Xuefei producing area, there are already a certain number of processing plants or cooperatives selected every year, and several old friends have a clear idea, but as soon as we enter the cup testing room this production season, we should first conduct a round of blind tests. Two sweet and profound washing batches that impress us almost lead us to conclude directly that they are well-known fruit dingding, but one of them seems to be a little different.

The answer is the Fufuate-Beyene Figa batch belonging to the same Banco village but different micro-production areas and different processing plants.

The name is a little strange to us, but the flavor in the cup is really charming, and the sample test after we come back confirms our confidence in the introduction.