Introduction of Yega Shepherd's Flavor

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Introduction to the Shepherd G1 of Yega Ficher in Qianjie Street

Producing area: Yega Sheffield Kochel, Ethiopia

Product type: Heirloom

Grade division: G1

Harvest period: October to December

Treatment method: solarization treatment

Altitude: 1800 m ~ 2000 m

Annual rainfall: 1300-2000 mm

Average annual temperature: 23 °

Harvesting method: manual harvesting

Kochere woreda is one of the highest coffee-growing places on earth in the Yegashefi region of southern Ethiopia.

Due to the high altitude, wild native species of coffee, and iron-rich soil, the Cochel community is a very high-quality coffee-producing area in Yega Sheffield.

With active citrus acid, floral aroma, sweet and silky taste, coupled with Yega Chefe's famous spice and complex fruit flavor, Cochel is a rare Yega coffee.

The cherries they harvest will first be manually screened by small farmers in the nearby community (kebe les). Most of the coffee trees are "old vines", which is the classic flavor of Ethiopian native species.

The treatment plant is located in Teklu Dembel water washing station and is treated by water washing method. In the traditional washing method, the pulp and peel of the fruit are first removed (pulped), then the fruit is put into a flow ditch so that the defective beans can be easily removed, then fermented, and finally dried in the sun, the beans with shells are obtained.

Dry Fragrance: clean and delicate aroma, floral aroma, vanilla, peach, honey, sugar.

Wet fragrance Aroma: vanilla plants, peaches, peaches, flowers, citrus.

Sipping Flavor: rich ripe fruit, ripe grapes, lemon acid and honey sweet, sweet and meticulous! It has pleasant floral aromas, clear citrus flavors and a hint of dark chocolate on the finish.

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