Ethiopia Wolichu Wachu Wulichuachu processing Plant-Ethiopian Bourbon Coffee beans

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

A new batch of Ethiopian coffee in a small processing plant on the other side of the mountain and the sea.

Altitude: 2100 - 2310 m

Region: Guji

Washing station: Walichu Wachu

Ethiopia: Ethiopian Heirloom

Wash Treatment Flavor: Strawberry, cream, lychee, soft white flowers, apricot, orange, premium black tea

Flavor: strawberry jam, red cherry, buttery dessert, creamy smoothness and texture

Walichu Wachu washing station serves 4500 small farmers around. A special washing method is used here. After the ripe coffee red fruit is picked, the peel is removed by peeling machine. The coffee seeds wrapped in pectin are soaked and fermented in water for 72 hours. Then the workers clean the coffee seeds. After cleaning, they change the clean water and soak them again for 8-16 hours. Finally, the women spread the coffee on the drying bed to dry. This drying process takes 9-12 days to complete.

"I le go" 2018 batch, no, its scientific name is called "Woli out" today has ended customs clearance into Nanjing warehouse.

In addition to this processing station production, there are familiar Cobado, Kocher, Adado and so on, are consistent praise product flow king.

Ethiopian Coffee Vollichwa Qiu Bourbon

Wolichu Wachu is located 30 km from the nearest village of Haro Wachu, in Uraga, Oromia, and belongs to the Guji region. The washing plant provides treatment to 5000 small farmers nearby. After the coffee is sent to the washing plant, it is graded according to quality, and then after peeling, it is fermented for 48 to 72 hours to soften the molecular structure of the raw beans. Then, the mucus attached to it is washed with water, and it is placed on an elevated bed to dry for 9-12 days. Finally, the beans with better quality are screened again.

Ethiopian coffee beans have many varieties. Since it is impossible to distinguish the beans one by one at the time of harvest, it has always been expressed as "Ethiopian native species". This batch is rarely distinguished as "Bourbon" batch. It is the first time we have seen Bourbon independent from Ethiopia. It is very rare. It shows a rich flavor layer and is a coffee that cannot be missed. We made this batch as the 2018 new ear hanging product "Breakfast at Tiffany".

Ethiopian Coffee Gujivoli Chuwaqiu Bourbon Wash

Ethiopia Guji Wolichu Wachu Bourbon washed

Country of manufacture: Ethiopia

Bean Seed: Bourbon Bourbon

Region: Haro Wachu, Uraga, Guji, Oromia

Washing Plant: Wolichu Wachu Washing Plant

Altitude: 2100-2300 m

Treatment method: washed

Harvest season: November 2017 to February 2018

END