Gedeo area of Yegashafi, Ethiopia | Alomo Cooperative washed local native species with full water.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Gedeo area of Yegashafi, Ethiopia | what is the flavor of native species washed by the Alomo Cooperative?

Aramo cooperative is located in the southwest of Ethiopia, which can be said to be a very typical cooperative of Yirgacheffe. When Alomo was founded in 1975, it had only 35 members. Now it has 2254 smallholder members, which is quite large. Small farmers plant an average of 6000 coffee trees, which are mixed with various food crops, such as corn and plantains, which can not only provide a source of food, but also be used as shade and wind shelter, as well as fertilizer, root protection, and prevention of soil erosion. Mixed planting of more than two kinds of crops can improve soil quality. Alomo's soil is very special in the Yegashafi area. The soil is very deep, which means that healthy and strong roots can be developed, coffee trees can grow very tall, and the soil is rich in iron, which is the key to the production of chlorophyll. Helps photosynthesis. In 2002, Alomo, along with 22 other cooperatives, formed the Yega Sheffield Farmers' Cooperative (Yirgacheffe Coffee Farmers Cooperative Union, YCFCU), which became part of YCFCU.

YCFCU organizes washing batches for direct export. Since the implementation of the ECX system in 2008, most raw coffee beans have been sold through this channel, but cooperatives are not part of this regulation. They can directly contact buyers, negotiate prices and export. The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU), founded in 2002, currently has 24 junior cooperatives, with a total of about 50, 000 farmers. In addition to the Mitchell, the well-known cooperatives such as Biloya, Konga, Harfusa and Worka are all one of the cooperatives under YCFCU. The Arromer Cooperative was founded in 1975 and joined YCFCU in 2002. At present, the Aromo Cooperative has 2254 members, each with a planting area of no more than 4 hectares, which is a typical small garden planting method in Ethiopia. Every one or two years, members of the cooperative will vote in an election to elect the executive committee, and the executive committee can decide on the purchase of new equipment, the mode of payment for transactions with members, and so on. In addition, YCFCU will also assign professional managers to cooperatives to provide guidance and advice on harvest, production and other procedures, so as to increase production and improve quality. The establishment of the cooperative allows its farmers to avoid low-cost exploitation by purchasers, and when the economy is in trouble, the cooperative can also provide loan assistance, which is very helpful to farmers and coffee production.

Producing area: Yega Xuefei Yigacheffe

Community: Jettio Gedeo

Producer: Alomo Cooperative Amaro Co-operative

Soil: red cinnamon soil, fertile soil thickness 1.5 meters

Altitude: 1800-2000 m

Treatment method: full water washing Fully Washed

Variety: Ethiopian native species Ethiopia Heirloom Varietals

Harvest time: November to January

Flavors: orange, strawberry, apricot, nectarine and caramel

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90-91 degrees

Degree of grinding: small Fuji 3.5 (China 20 screen pass rate 64%)

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.