Dilla producing area of Yegasuefei, Ethiopia | KOKE Coop Coco Cooperative washes local native.

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

Ethiopia Yegashefi Dilla region| KOKE Coop Wash Local Native Species G2 Flavor?

In Ethiopia, washed beans will be distinguished by adding G1 and G2 after the name (G1 is better). Coffee cherries will be harvested immediately after removing the peel and pulp, and then the coffee beans will be fermented in water to remove the pectin layer. This process takes several hours. This process must be closely controlled. If there is a slight mistake, the coffee beans will have poor flavor. After fermentation, the coffee beans will be completely removed from the pectin layer through a long tank with high and low drops. Any defective beans and foreign matter will also be removed during the process. After that, the coffee beans will be dried on the drying bed. At this time, it is necessary to pay close attention to turning every few hours to ensure that the drying process is complete. This is the whole process of washing beans.

Ethiopia KOKE Cooperative is located on the plateau of 2,300 meters above sea level northwest of Yegashev City. It is a member of Yegashev Joint Cooperative (YCFCU). It was founded in 1975 and has about 830 members. All members grow coffee beans on 4 hectares of land. It is a cooperative based on coffee competition. All kinds of production equipment and site electricity are fully equipped. Johnson Brothers Coffee received a 92-point rating.

Property Characteristics: Farms

Name: KOKE Coop

Region: Located in the district of Yirgacheffe Dilla

Country: Ethiopia Ethiopia

Grade: G2

Altitude: 1,750--2,300 m above

Harvest period: October to February

Certification: No Certification All coffee is organic and nontoxic

Soil Type: PH5.2--6.2 red brown

Certification: Fair Trade Green Procurement

Coffee Characteristics: Coffee characteristics

Variety: heirloom cultivars Traditional native species of yega

Processing System: Fully washed

Appearance: 16--18 mesh

Top Jury Descriptions Judge's comment: Cinnamon 60 seconds from the first blast

aroma/flavor: rose, vanilla floral elements, lavender, jasmine tea, hibiscus, honey,

Acid value: citrus, cherry, mint, grapefruit

rose perfume scent, multiple floral elements, distinct layers, silky delicacy, balanced acidity without thorns, clear flavor

Overall style: floral aroma, fresh clean, brilliant brightness

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 90 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off.