Yerga sherry coffee taste characteristics. What is Shelby Coffee Cooperative?

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Ethiopia is the country where coffee was first discovered. Today, there is still a lot of wild coffee picked and used by farmers in the virgin forest. Ethiopia is a country with poverty, drought and civil war. However, it is still the most important coffee producer in terms of coffee quality and output.

Ethiopian coffee can be divided into two treatments. Natural washing treatment II. Natural sun treatment. Nowadays, every producing area, cooperative and even small coffee farm in Ethiopia produces coffee beans of the above two treatments at the same time, such as the well-known Yegashifi or Sidamo province.

The coffee beans washed with water have low fragrance and low temperature, low citric acid softness, high flavor consistency and taste, while the coffee beans washed by sun have strong and conspicuous aroma, weak citric acid and complex flavor.

Ethiopia is currently the country with the fastest production and development of coffee. Different producing areas not only make coffee different in terms of treatment, but also make aroma and taste different due to different processing methods, which often give people the wrong impression. For example, the aroma of Yejiaxuefei sun-dried beans is different from that of Sidamo sun-dried beans. Yega Xuefei's sun-dried beans have a higher moisture content, coffee beans account for the majority of small grains, the aroma is low and stable, and the taste is thicker. The strong fragrance of the sun-dried beans in Sidamo is impressive, but the taste is thin.

In recent years, many emerging small producing areas or cooperatives in Ethiopia have sold in the market under the names of their own cooperatives, which shows confidence in their own coffee and hopes to establish brand reputation and loyalty in the coffee market. Coffee farmers insist on picking mature coffee beans and strictly handle every process. Both natural washing and natural sun drying show unexpected fragrance and excellent taste, which I think is why Ethiopian coffee is expected by coffee fans every year.

There is little difference in the appearance and size of coffee beans in the Shirba Coffee Cooperative, which can achieve a more perfect and consistent flavor of washed beans.

The Elba Coffee Cooperative (Chelba Coffee Farmers Cooperative Union), which is co-located with the former Yegashafi Coffee Cooperative in the Yegashafi producing area of southern Ethiopia, is made up of 490 coffee farmers and is a partner of the Rainforest Alliance in Ethiopia to help local communities and set up schools to help poor families by working directly with the Rainforest Alliance to get better prices. Consumers can also help poor coffee farmers by buying this type of coffee.

The Elba Coffee Cooperative is a Rainforest Alliance certified coffee bean with dark green and slightly defective beans in the shape of long rice similar to those of the previous Yega Sheffield Cooperative.

The coffee beans of the Elba Coffee Cooperative grow in a 5700-foot primeval forest, and high-altitude coffee beans are not easy to grow and mature. September and February are coffee harvest times and are native Arabica beans. 2009 the new season of Elba Coffee Cooperative is certified by the Rain Forest Alliance (R.A). The grade of coffee beans treated by natural washing is G2. The long rice shape of the beans is different from that of the previous batch of King's Coffee, which is the same as Yega Xuefei of YCFCU Coffee Cooperative. It is different from the fruit fermented aroma produced by multiple treatments of Ethiopian coffee in the sun, with fine citrus acid and obvious jasmine aroma. A good scent of jasmine is the most important way to distinguish Yega Xuefei.

The Elba Coffee Cooperative is a Rainforest Alliance certified coffee bean with a Rainforest Alliance logo (green frog) on the bag.