Yega Snow Fruit Tintin Farmer in Ethiopia: the quality and Flavor of Hepia G1 Solar

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

Yejia snow caffeine originally belonged to the Ethiopia-Sidamo producing area, but because the coffee beans produced around the town were found to have unique floral and citrus flavors, they became independent of Ethiopia's well-known coffee producing areas. that's why the well-known Yejia snow coffee producing area came into being.

[fruit Ding Ding]

The raw coffee beans come from small farmers nearby who send their harvested coffee cherries to the Fruit Tintin Cooperative in Gotiti Village for processing.

The average farmer here owns less than 1 hectare of farmland. Generally speaking, a coffee farmer will plant less than 1500 coffee trees per hectare, and the amount of coffee cherries produced by a coffee tree is equivalent to about 100,200g of raw coffee beans. Also because of the small planting area of each farm, most coffee uses organic compost and less pruning branches and leaves.

The Godding Cooperative, located in the Waka producing area at the southeast end of Yega Sheffield, was originally part of the Waka Cooperative under the YCFCU of the Yega Sheffield Alliance.

But later, with the pursuit of traceability of raw coffee beans, independent "single producing areas" were excavated by coffee hunters all over the world, so in 2012, Guoding Ding, which has about 300 farmers, was independently established.

Guodingding Village was the first independent village area, and many small farmers were also members of the Waka Cooperative, so the technology of producing coffee was not to mention.

Farmers carefully select the complete mature coffee cherry fruit when harvesting, send it to the treatment plant and spread it directly on the African scaffolding for 2-3 weeks.

During the sun treatment, someone will pick out the unripe berries and rely on experienced workers to turn the coffee fruit regularly to avoid damage to the flavor of raw beans during drying. The selection of breathable mesh cloth on the scaffolding and the thickness of exposure berries are also quite fastidious. After the sun drying is completed, remove the dried pulp and sheep skin, store the raw beans in the warehouse and export them after the moisture content is reduced to 11-12%.

Yegashev Gottin Farmer, Ethiopia: Hepia G1 Solar Ethiopia Yirgacheffe Gotiti Birkinesh Hirbaye G1 Natural

Country: Ethiopia: Gotiti, Gedeb, Yirgacheffe: 1900-2100 m above sea level

Treatment: sun rating: G1 varieties: original species (Heirloom) Flavor description: plums, tropical fruits, melons and fruits, grape juice, juicy, rich layers, with black tea aroma in the end.

Hebiya, a small farmer in Yegashev, Jettip and Guodintin, produces about 14000 kilograms of raw coffee beans a year. The soil in this area is rich reddish brown soil and has "Enset", a common food crop in Ethiopia, as shade and improve soil fertility.

In the process of harvest, only the fully ripe red cherries are harvested. After picking out the low-density coffee cherries in the sink, put them on the scaffolding and turn them regularly, which will cover the coffee cherries at night until they are completely dry. In order to stabilize price fluctuations and increase market demand, Herbiya aims to expand coffee farms, improve management and improve coffee quality.