The synonym of Ethiopian boutique coffee-- Aricha G1

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Ethiopia Yega Xuefei Aricha Solar

Processing plant: Korbel Arijia processing plant (Kebel Aricha)

Operator: Surafel Birhanu

Production area: Yegashefi District, Gedeo Zone area (Gaideo), about 4 km away from the town of Yegashefi

Altitude: 1950-2100 m

Coffee varieties: family lineage-Tibica, and other Ethiopian native species

Harvest season: November to February

Raw bean treatment: sun treatment

The aroma of raw beans is pineapple, tropical fruit, fresh sweet berries, delicate acidity, and dry aromas full of orange honey; wet aromas of strawberries spread hot sipping on the tip of the nose, dried plums, pineapple sweetness, slightly sour flowers; when warm drinks, fruity cocoa and some slightly green mango honey sweetly up the throat When drinking cold, the fruit acid begins to rise, the throat rhyme plays a chemical role, and the sweet taste of cocoa and fruit is mixed (light baking can retain the characteristic flavor of the sun).

Ethiopia Sun Yegashefi Erika Coffee comes from the Korbel Erika processing plant, which is run by Surafel Birhanu. In the Yega Sheffield Gaideo area, about 4 kilometers west of the town of Yegashefi, 650 to 700 coffee farmers are producing the coffee. The Gaio area is named after the local aboriginal Gaiao people. These coffee farmers send ripe coffee cherries to the Arijia processing plant, grade them, and then dry them in a thin viaduct bed. For the first few days of drying, coffee cherries must be turned every 2 to 3 hours to avoid excessive fermentation and mildew. Depending on the dry time of the weather, four to six weeks later, the coffee cherries are peeled and sent to the Ethiopian capital, Addis Ababa, where they are processed and bagged for export; the Yega is exported through the Ethiopian crop Trading system (Ethiopia Commodity Exchange,ECX) and is classified as Grade 1 sun-dried beans by ECX's Central Beverage Department (Central Liquoring Unit).

Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

There are many high-quality coffee processing plants in the Yegashafi region, and a lot of caffeine comes from these processing plants and becomes worth a hundred times as much. One of them is the sun Yegashefi produced by Kebel Aricha Mill, which is also what we often call ARICHA beans, which is classified by ECX as Gr.1 or G1 (the highest grade of Ethiopian coffee) by the Kebel Aricha processing plant, and is known as the "king of fruit".

Category An is the washing method, and the grade standard is set by the American Fine Coffee Society SCAA. It is divided into Gr-1;Gr-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct. The flavor of citrus and floral flavor in the coffee liquid is an irresistible delicacy for everyone.

Category B is sun-treated coffee raw beans, and the grade is Gr-1;Gr-3;Gr-4;Gr-5. Similarly, the highest grade of G1 sun Yega Chuefei is fruity. Opening the freshly roasted G1 sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Chevy will believe that coffee is a kind of fruit.

In Sidamo province, Sidamo, Ethiopia, between 1800 and 2000 meters above sea level, the coffee produced is famous for its citrus and unique floral aroma, known as "Yejashafi".

Coffee beans are small, green and gray in color, and most of them are washed with water from ancient times to the present. But in the 2006 Gold Cooperative Coffee Competition (Gold Cooperative Coffee Competition), the top three were all wrapped in sun beans, which means it's not just the traditional ones that are the best.