Ethiopian Coffee | Cochel Solar | Esrell Difa processing Plant | recommendation of individual coffee beans

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Ethiopia Yirgacheffe Kochere Israel Degfa Natural G1

Ethiopia Sunny Yeshifi G1 Esriel Difa Treatment Plant Kocher Production Area

Flavor description:

Melons, peaches, strawberries, ripe berries,

Strong rich fruit juice flavor, sweet and sour fruit.

Coffee growing area: Cochere

Annual rainfall: 1500-2000 mm

Grading standard: G1

Coffee species: Native species

Annual average temperature: 22 degrees

Treatment: Solarization

Planting altitude: 1800-2200M

Harvesting Method: Manual Harvesting

Kochere woreda

in southern Ethiopia,

It is one of the highest coffee growing places on earth.

Because of the high altitude, wild native coffee,

And iron-rich soils,

Kocher neighborhood is yega sherry, very good quality coffee.

Active citrus acid, floral aromas, sweet silky taste,

Add to that the famous spice flavor of yega sherry,

With its complex fruity flavours, Cochir is a rare yega-producing coffee.

The cherries they harvest are first selected manually by small farmers in nearby communities (kebe les).

Coffee trees are mostly "old vine", a classic Ethiopian native flavor.

The difference between washing and sunning

After harvesting, coffee beans must be immediately processed, otherwise they will start to ferment and cause coffee beans to produce odors. There are two methods of treatment,"sun method" and "washing method", which will cause different flavors.

Sun-dried beans have a complete natural mellow flavor, gentle aroma and more colloid;

The washing method has a good mellow taste, high aroma and lively acidity.

Natural/Dried-in-the-Fruit:

The fruit begins the sun drying process without treatment after picking. This is the oldest treatment in existence. The drying process usually lasts about 4 weeks. The treatment must be very careful to ensure that the coffee does not lose any flavor.

Complete washing:

Use washing and fermentation methods to remove the peel pulp and mucous membrane, using washing method farms must build washing tanks, and can introduce a continuous flow of fresh water. When processing, it is to put the beans into the pool, move back and forth, and use the friction of beans and the power of running water to wash the coffee beans to smooth and clean.

After washing, coffee beans are still wrapped in the endocarp at a moisture content of 50%, and must be dried to reduce the moisture content to 12%, otherwise they will continue to mellow and rot.

The better treatment is to use sunlight drying, although it takes 1 - 3 weeks, but the flavor is excellent and quite popular.

Difference 2:

Coffee Bean Appearance

Raw beans: generally washed raw beans are green, sun raw beans are yellow green

Observation from Silver Skin

The washing refinement method generally removes the silver skin from the coffee beans during its processing, showing a special luster, but the drying refinement method (sun method) only removes the coffee shell, and the silver skin is still intact.

Silver Skin (Chaff): There is also a thinner film inside the parchment that wraps the coffee beans. Because of its glossy and silvery color, people are accustomed to calling it "silver skin."

The difference between raw beans: the general washing of raw beans is green, the sun of raw beans is yellow-green

Cooked beans: washed yejia silver skin more, sun yejia silver skin less

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