Ethiopian coffee producing area introduction The difference between red cherry coffee and Kocher coffee and

There are eight major coffee producing areas in Ethiopia: Lekempti, Limu, Illubabor, Djimmah, Harar, Teppi/Bebeka, Sidamo and Yirgacheffe.

Yegashefi is a small town in Ethiopia with an altitude of 1700-2100 meters. It is one of the highest coffee producing areas in the world and synonymous with Ethiopian fine coffee. Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor here. In the rift valley represented by Misty Valley, fog permeates all year round, spring is like all the year round, the breeze is gentle, cool and humid, thousands of coffee trees thrive and multiply, giving birth to the unique fragrance of flowers and fruits of Yejia Xuefei, which is ambiguous and unpredictable.

Initially, Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer), but later by farmers or cooperatives. Coffee trees are naturally scattered in forests and fields and backyards. During harvest season, Ethiopian coffee trading companies would come to town to buy coffee beans collected by farmers and eventually auction them for export under the brand name "Yegashefi."

[Red Peach]

Alert Land Manor--Red Cherry Project

The average planting area of each small coffee farmer here is about 0.6 hectares, composed of hundreds of coffee farmers. Its planting altitude is nearly 2000 meters, the climate temperature difference is large, and the soil is fertile, providing an excellent growing environment. The beans themselves emit a strong aroma of raisins and fermented wine. The near-brown beans are actually small in size, slender, but the weight on the hand is very solid. After baking, we found that the bright berry aroma, or the rich chocolate-like aftertaste, makes this bean have a bright performance whether it is light baked or deep baked.

[Sunlight treatment]

This sun-cured coffee is slightly larger in size and slightly lower in density and moisture content. Each coffee from this plant can be considered a high-quality, refined coffee that exhibits characteristics superior to those of other coffees, and regardless of the treatment used, the beans here can be considered high-quality coffee from the Yega region.

After screening available coffee cherries in the treatment plant, the coffee cherries with intact pulp and peel are placed in an elevated shed for sun treatment. It is this way of putting high-intensity labor into the shed to isolate contact with the ground and prevent the dirt from being produced in the process of sun exposure, thus creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee cherries are professionally stored while the full flavor ripens. Before shipment, the processing plant will take the coffee beans out of the coffee cherries, sweet feeling can be imagined.

[Kocher]

Kochere is located on a plateau between 1650 and 1800 meters above sea level.

Ethiopia's main harvest season is November and December, and most farmers do not adopt modern farming methods, using artificial care of coffee trees, and using harmful pesticides or herbicides. As a result, almost all coffee produced in Ethiopia is organic by default, certified or not, and the combination of original growing methods and precision processing has made the region known worldwide for its coffee. Neko farmers say: This time because there is no time to prepare, but the next harvest will be ready to certify RFA organic certification.

[Water washing treatment method]

Wash-treated coffee requires more resources (water) than solarization, resulting in higher-quality green beans. The beans are spread out on a drying table for good ventilation, and they are turned regularly to avoid over-fermentation.

cup test contrast

[Red Cherry] Cup test: fermented flavor, citrus, lemon, salary, grape, oolong, berry, floral, caramel.

[Kocher] cup test: citric acid, green tea sense, citrus, jasmine, orange, nut, floral.

Smart cup brewing contrast

Brewing parameters: 15g powder/BG-5R/1:15/90℃

Brewing method: directly fill water to 225 grams, wait 3 '45 "seconds, strain into the sharing pot, remove when you see the powder bed, end time 4 minutes.

[Red Cherry]: lemon, licorice, citrus, berry, sweet orange, overall sweetness is high, sweet back has caramel, cream flavor, aftertaste with black tea aroma.

[Kocher]: lemon, flower fragrance, orange, sucrose, overall clean and refreshing, sweet back with honey flavor and oolong tea aftertaste.

From the brewing flavor, the overall taste of [red cherry] is more mellow, and the sweetness is higher than that of [Kocher]; while\is clean and refreshing, sour and lively, slightly lower sweetness, and rich in fruit flavor.