Yega Chuefei IDIDO Ediot Cooperative introduces Yega Snow Coffee hand-made and Baking Flavor

IDIDO introduces the hand-pulping and coffee-roasting flavor of Yega Snow Coffee.

Introduction of Edido Cooperative (IDIDO)

IDIDO is a member of the Yegashev Coffee Farmers' Cooperative Alliance (Yirgacheffe Coffee Farmers Cooperative Union, referred to as YCFCU). Founded in 2002, YCFCU has 24 junior cooperatives and about 50, 000 farmers. At present, cooperatives are not regulated by the ECX (Ethiopian Coffee Exchange) system of bulk coffee trading, so buyers can select each batch of raw beans according to their preferences and quality, and can be traced back to detailed coffee files, such as producing areas, growers / producers, etc., through direct trade, buyers and farmers can establish a deeper relationship with farmers, in addition to getting reasonable remuneration. Even with material or financial assistance from berry processing machines and equipment, processing facilities, etc., higher quality coffee can be produced.

Located in a high-altitude valley in the town of Yegashev with annual rainfall of about 1400-1800 mm, local farmers grow coffee about 2, 000 meters above sea level, and thanks to the cool mountain air that allows coffee to slowly ripen in good soil conditions and ecosystems, small farmers then harvest ripe red fruits from December to February each year. Like other cooperatives, Ediot has the quality conditions to produce one or two good coffees: 1. High altitude 2. Excellent processing technology 3. High nutrient soil 4. Native species of Ethiopia.

Basic project

National Ethiopia Ethiopia

Gedeo,Yirgacheffe, Southern Ethiopian State

Manor Ediot Cooperative Idido,Washed Sation

Altitude 1800m to 2100m

Local native species Heirloom

Treated water washing Washed

[what is the washing method]

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. It must be dried so that the moisture content is reduced to 12%, otherwise it will continue to ferment, mildew and rot. The better treatment is to use sunlight to dry. Although the procedure is complicated and takes 1 ~ 3 weeks, it has a very good flavor and is very popular.

Steps: screening floating beans, removing peel and pulp (retaining pectin viscous layer), fermentation, washing, drying, shelling and grading screening.

The water content of raw bean by washing method is about 12%.

The cost of washing is high. 200 grams of raw beans are obtained by washing, which requires washing 1 kilogram of coffee fruit and consuming 10 liters of water, so the treatment is expensive.

[washing Yega Xuefei Idido hand flushing data record]

It is recommended to use 15 grams of powder at 92 degrees water temperature, the ratio of water to powder is 1: 15 and V60 filter cup, the ratio of water to powder is 1:15, the first water injection is 30g, stew 28s-30s, the second water injection is 110g water cut off, the second water injection is 230g, the water in the tail section is not needed, the extraction time is about 215 seconds.

In this way, the hands can feel the comfort of Yega Xuefei, just like flowers promote taste buds and olfactory cells in the nasal cavity.

Flavor: floral fragrance, caramel tea, round fruit acid, sweet apple to citrus, balanced and rich flavor.

Shallow baking: a dense burst of beans

Aroma: distinctive lemon notes, jasmine flavor, Zhenguo, grapefruit, green plum acid, tea aroma

Sour taste: bright sour fruit with a slight softness

Sweetness: as if the fruit is about to ripen sweet, not too sweet, clear, clean, natural feeling.

Palate: you can feel the fragrance of flowers, sweet fruit and coffee in the mouth.

Features: it has a great thick feeling, but it won't be too rich and stay together for a long time. It also has several essential characteristics of top coffee, the cleanliness of alpine spring water, natural sweetness and meticulous taste.