Ethiopian Coffee producing area introduction: Ethiopian Coffee producing area Kochare Geography

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Introduction: Yirgacheffe, located in Sidama province, has always occupied a place in the coffee market because of its unique representative and well-known flavor and its own product classification. Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe.

Yejasuffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored and enjoys unique conditions.

The top quality Yega Snow Coffee, with floral aroma, bright citrus acid, lemon flavor and silky taste, always clings to the eyes of lovers, under the growth wave of the boutique coffee industry, coffee production in this area has always been the focus of international buyers.

Kochere is located in southwestern Ethiopia, 25 miles north of the famous town of Yega Chefen. The production model is based on local small farmers sending output batches to cooperatives for unified processing. The local Chalalacktu village has about 100000 people who depend on coffee for a living, and related production activities have become their main source of income. Due to the benefits brought by coffee production, the local standard of living is much better than that of many Ethiopian villages, with sound health facilities, colleges and universities, and so on.

Advanced processing equipment makes the coffee in Kochere area always have a high level of performance in the field of washing treatment, with molasses and citrus complex flavors of clean and sweet, praised.

Use the American Grain Pro,Inc. The latest packaging technology of boutique coffee, especially the plastic inner bag designed for agricultural products, can effectively reduce the area of contact between raw coffee beans and air, and prevent raw beans from getting wet or wet by water during preservation and transportation. at the same time, it can also reduce moth and mildew, prolong the preservation period of raw coffee beans, and provide a high-quality storage state of high-quality coffee beans.

After more than ten years of fame, it seems more and more difficult to find the flavor of Yega Chefen for the first time, perhaps because the soil is no longer freewheeling, maybe it is the burden of becoming famous, or maybe the tree is already old. The eyes of bean hunters around the world are gradually shifting from Yega Snow to the more precise Kochere area. However, there must be dead branches in many trees, and the situation of fish eyes mixed with pearls caused by the pursuit of buyers is also increasing day by day. this year, among the more than 20 treatment plants we actually visited, in addition to the on-site investigation, we used a cup to test whether the wind was implemented afterwards. The goal is to recreate the classic splendor of Kecha Lei. Kochere is located in the quintessence of the whole generalized Yega Sherphine area. In the production area of ECX, Cochelle belongs to an independent production area, and its status can be imagined.

Flavor narration

This raw bean is full of traditional and typical Ye family snow coffee local characteristics.

Distinct flower aroma and lemon peel aroma

The entrance is full of sour and sweet ripe citrus, fragrant cheese and grapefruit

The middle part also has a special aroma of ginger and lemon thyme.

The finish also has aromas of vanilla and black tea.