Brief introduction of Yegashev Edido small Farmer in Ethiopia: taste and Flavor of Duluo G1 Sun

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

Those who have a rough understanding of coffee history know that Ethiopia is not only the birthplace of coffee, but also the holy land in the eyes of bean hunters and the treasure house of coffee genes. Among the thousands of coffee trees born in Ethiopia, only "Typica" and "Bourbon" have opened branches and leaves all over the world, creating a thriving fine coffee industry.

Yerga Shefi has a very recognizable citric acid flavor and is the best choice for fine coffee into the pit. Ethiopia's beans, however, vary in size, appearance, and degree of roasting, leading many to define them as defective beans.

Ethiopian beans generally vary in size and are significantly less uniform. Whether it is Yega Shefi or Sidama, whether it is washed or sun-dried, sometimes the same batch of coffee beans can be observed to have significantly different roast colors and particle sizes.

Unlike traditional Ethiopian farmers, who depend on water washing plants to buy red fruits, they cannot participate in the complete green bean processing process themselves. The Smallholder Program offers:

1. Farmers loan funds

2. Build your own African solar trellis

3. Farmers are solely responsible for the coffee berries in their harvest

Under such a system, farmers are provided with better incentives and production mechanisms to produce high-quality Ethiopian sun-dried green beans.

For raw bean purchasers, regular cup test discussions and experience exchanges with small farmers every year can also help farmers in Ethiopia to understand more consumer customers 'hobbies, and such interactive methods bring many positive changes, breaking the traditional trading mode in the past-farmers are almost hidden behind the field and have no participation in the trading process.

Ethiopia Yirgacheffe Idido Tilahun Dulo G1 Natural

Country: Ethiopia Region: Idido, Gedeo Zone, Yirgacheffe Altitude: 1800-2300 m

Treatment: Sunlight Grade: G1 Variety: Native Flavor Description: Red berry, longan, almond milk tea, apricot, strawberry, Body firm, bright acid

The small farmer Duro in Yegashev, Gedeo, Iddo, with 11 family members and 65 employees, processes coffee cherries and exports about 17800 kg of coffee per year. The soil in this area is fertile reddish-brown soil. The harvest time is from October to December. During the harvest process, only fully ripe red cherries are harvested. After picking out coffee cherries with lower density in the water tank, they are placed on the trellis for sun exposure. They are turned regularly. At night, coffee cherries will be covered. The sun exposure process will be completed until they are completely dry.

The Duro family is currently facing challenges in coffee production due to price fluctuations and low market demand, and hopes to increase market competitiveness by expanding coffee farms and improving farm management.