Characteristic Story of Coffee beans in Guoding Village, Yechuefi, Ethiopia Alim Bukato processing Plant

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It is located in what can be said to be the quintessential region of the generalized Yega Chefen region, that is, the Gedeb region (if it is classified according to the producing area of ECX, it belongs to Cochele Kochere). Gedeb is located in the southeast corner of Yega Chefen, about 50 kilometers south from the town of Ye Jia Xue Fen, and 2030 meters above sea level from 1850 m up to the processing plant, which can be said to be the highest area of Ye Jia Xue Fen.

Coffee makers tend to call the area Gedeb, mainly because the largest town center in the area is named after Gedeb. Here, it can be said that we have reached the most far-reaching zone, arriving in Worka, where the Waka Cooperative, which is a collection of thousands of spoils, is here.

Whether it is the privately owned processing plant Alim Bukato or the Goudingding Cooperative, it is only a few hundred meters away from the border of Yega Chefen. More than ten years after Yega Xuefei became famous, it seems more and more difficult to find the flavor of Yega Xuefei fruit Tintin for the first time, perhaps because the soil power is not freewheeling, or it is the burden of fame. The eyes of bean hunters around the world gradually shifted from Yega Snow to Kochere, then to Gedeb and Worka, all pointing to the remote south / southeast corner.

Yega Sheffield Tintin-Alim Bukato, for tanning and washing duet batches.

In the traditional sun treatment process, after the farmers send the coffee berries to the processing plant, they will spread the African-style scaffolding directly for 2-3 weeks, during which the unripe berries will be manually removed and rely on experienced workers to stir them regularly. After the completion of the sun, the pulp and pods (sheep skin) are removed and stored in the warehouse until the moisture content is reduced to 11-12%.

In the washing process, after the peel / pulp of the berry is removed by the planer, it is placed in the fermentation tank for 1-3 days until the pectin layer decomposes (depending on the local temperature and humidity), and then the shelled beans will be washed through the washing channel for 30-60 minutes. At this time, the beans with low specific gravity and poor quality can be removed through the channel design combined with water flow. After drying in African scaffolding for about 14 days, the dried beans will be stored in the warehouse of the treatment plant, and then transported to Dry Mill (dry treatment plant) to be shelled before export, and finally bagged and exported through a series of complicated screening processes such as foreign body removal, silver peeling and polishing, gravity screening, color selection and so on.

Coming from the Yega Sheffield Tintin / Waka micro-production area always arouses our curiosity and attention, and the quality has never let us down. In addition to the advantages of high altitude and environment, after a personal visit, I found that they were also very careful in handling the work method. The proportion of sun berries and unripe beans on a bed scaffolding was much lower than that of most treatment plants. The selection of breathable net cloth on the scaffolding and the thickness of exposure berries are also quite fastidious. These seemingly ordinary small details can greatly affect the quality and the flavor in the cup.

The inherent advantages of the production area coupled with fine processing methods have created this micro-production area and the distinction of the carefully selected processing plant.