What's the flavor of washed Yega Sheffield-Waka coffee?

Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level. It is also synonymous with Ethiopian boutique coffee. Since ancient times, it has been a wetland. The ancient saying "Yega" yirga means "settle down", and "cheffe" means "wetland". Therefore, Yejia Xuefei means "let us settle down in this wetland".

Yejia Xuefei (boutique producing area): 1800m-2000m above sea level | Pastoral coffee system |

Yega Xuefei is affiliated to the Sidamo producing area, which is separated separately because of its unique flavor.

In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya.

There are large and small villages, micro-producing areas, cooperatives and treatment stations under Yejashafi. In most parts of Ethiopia, coffee farmers are still living a very difficult life, and they do not have enough capacity to build family-style processing works. as a result, there will be many treatment stations that focus on buying coffee fruits from nearby small farmers, processing them, and then selling them to raw bean merchants.

Wash Yega snow caffeine G1 Waka processing

The dry aromas are citrus, lemon and floral aromas, with lemon peel, bergamot and fresh flowers on the palate, followed by peaches, new cranberries and strawberries, followed by grapefruit and Piaget tea.

Woka is located in the southeastern Jietipu producing area (Gedeb) of Yejia Sheffield. In the early years, the area used the name of Waka to export locally produced coffee beans, or handed over to the Waka Cooperative for processing. But in the past two or three years, independent and single sources have been excavated by coffee hunters all over the world, such as Banko Gotiti, Banko Dadhato, Halo Bariti, and so on. Guodingding Village is the first village area that was independent a few years ago, and many self-employed small farmers were also members of the Waka Cooperative, so the technology of producing coffee is not to mention.

03 | most of the refining methods of Yirgacheffe are water washing (washed), which is placed in a washing tank for about 72 hours to be fermented and shelled. Some of the acids produced in the process of gelatinous fermentation will enter the beans. At the same time, because there is no pulp and gum attached to the parchment during drying, the unique fruit aroma of sun beans is missing, the flavor tends to be clean and bright, and the acidity is more obvious. Dry directly outside the factory building. After the raw beans are manually selected and qualified by the Ethiopian Coffee Cocoa Management Agency, they are traded and exported through competitive bidding.

Its annual output is about 225000 bags (each bag of 60kg). In the past, it was mainly sold to Northern Europe (mainly Germany) and Japan, and recently it has gradually attracted the attention of North America.

Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for light baking degree; this washing Ethiopia can reach the highest grade of G1, which is already a grade with few defects.