Introduction and Flavor trend of Yega Ficochel Manor in Ethiopia
Introduction and Flavor trend of Yega Ficochel Manor in Ethiopia
Country Ethiopia (Ethiopia)
Production area Yega Feikochel
Level ECX highest level G1
1900-2000 meters above sea level
Local native species
Producers and local cooperative small farmers
Treatment washing
Introduction:
Yirgacheffe, located in Sidama province, due to the flavor of the coffee produced
Unique representative and widely known
It has its own style in product classification and has always occupied a place in the coffee market.
Yejasuffe itself is a small town of about 20,000 people.
Three neighboring small production areas Wenago, Kochere and Gelena Abaya
Because the flavor of the coffee produced is almost the same as that of Yejasuffe.
So it is also classified into the area of Yega snow caffeine.
Yejasuffe is similar to the neighboring Sidamo in terms of culture and geography.
But Yega Xuefen seems to be more favored to enjoy the advantageous conditions.
Top quality Yega Snow Coffee with floral scent,
Bright citrus acid, lemon flavors,
Silky and supple taste, always cling to the eyes of lovers
Under the growth tide of boutique coffee industry
Coffee production in this area has always been the focus of international buyers.
Kochere is located in the southwest of Ethiopia, 25 miles to the north is the famous town of Yega Chefen.
The production mode is mainly based on the local small farmers sending the output batches to the cooperative for unified processing.
About 100000 people in the local village of Chalalacktu depend on coffee for a living
Related production activities have become their main source of income, due to the benefits of coffee production.
The local standard of living is much better than that of many Ethiopian villages
There are perfect health facilities, colleges and universities and so on.
Advanced processing equipment makes coffee in Kochere area
Has always had a high level of performance in the field of washing treatment.
It is praised for its clean sweetness with molasses and citrus complex flavors.
Adopt American Grain Pro, Inc. Boutique coffee with the latest packaging technology
Plastic inner bags specially designed for agricultural products
It can effectively reduce the contact area between raw coffee beans and air.
And can prevent raw beans from getting wet or wet during preservation and transportation.
At the same time, it can also reduce the incidence of moth and mildew.
Extend the shelf life of raw coffee beans
Provide high-quality coffee raw beans a high-quality storage state.
Flavor narration
This raw bean is full of traditional and typical Ye family snow coffee local characteristics.
Distinct flower aroma and lemon peel aroma
The entrance is full of sour and sweet ripe citrus, fragrant cheese and grapefruit.
The middle part also has a special aroma of ginger and lemon thyme.
The finish also has aromas of vanilla and black tea.
Method: hand flushing
Grinding scale: small Fuji 2.5
Temperature: 90C
Steaming: none
Technique: draw a circle from the center, thin water column, try to keep the injected water in the center, keep the water column at the end, thicken the water column at the end, and expand the flushing circle area to close to the periphery.
Palate: the aroma is good, the fruit acid is moderate, after the entrance, it is more like the general Kochel flavor after cooling.
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The siphon pot Yega Fischer technique recommends the down pressing method, the mixing method, the pendulum method and the cross method.
The siphon pot Yega Fischer technique recommends downward pressing, stirring, pendulum and cross Cochell (Kochere) is a small production area about 25 kilometers southeast of Yegashifi. The coffee beans harvested come from local small coffee farmers and are composed of a large number of small coffee farmers. The average cultivated area of these small farmers is about 1 hectare and the planting altitude is high.
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