Yega Sheffield, Ethiopia | Michelle Michelle Coffee Cooperative (fair trade)

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Yega Sheffield, Ethiopia. What is the flavor of Michelle Michelle Coffee Cooperative (Fair Trade)?

Michelle Michelle Cooperative Coffee Cooperative is located in Dilla Zuria district province on the Hubei coast of Lake Abaya, the largest in Yegashifi, Ethiopia. It now has 2191 partner members with an annual production capacity of 7900 bags, about 475 tons of sun-dried and washed beans. The farm members are distributed in the mountains of 1900m-2300 m above sea level, mostly traditional coffee varieties and are members of the Fair Trade Association in Ethiopia.

Washed beans form a long rice shape, the color is dark green particles are small, smell the unique fragrance of jasmine tea, very clean and long fruit sweet, will let you fully understand the difference between Yega Xuefei and Sidamo water washed beans.

Yega Xuefei is a by-product area of Sidamo province in Sidamo, Ethiopia. It is located in the northwest of Sidamo. It is one of the highest coffee-producing areas in Ethiopia. However, the mode of production and flavor here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and become the most famous producing area in Africa. At first, Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later by farmers or cooperatives. Yejia Chuefei is actually constructed by surrounding coffee communities or cooperatives, including Edido Idido, Hafusa Harfusa, Hama Hama and Biloya near Fog Valley Misty valley, all washed with water, but there are also a small number of off-product beans engraved with sun to enhance the charming fruit aroma and mellow thickness.

These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. Yega Xuefei won the prize beans almost from the above-mentioned coffee villages and communities. The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon or lime acid, as well as peach, almond or tea.

Flavor: ripe, juicy strawberries, cherries. Aromas of raspberry roses, cranberries, sour apples, almonds and peaches.

Farm characteristics

Name of the farm: Michelle Coffee Farmers Cooperative Union

Farm owner: Various small producers different kinds of small farmers

City: Dilla Zuria district

Producing area: Yirgacheffe Yega Xuefei producing area

Country: Ethiopia

Altitude: 1900 Murray 2300 meters

Farm area: 2191 members

Coffee characteristics

Variety: local traditional variety

Treatment: washing and drying on scaffolding

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

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.