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Ethiopia Yega Sheffield Aga Luo Bivtu Valley Dina Cooperative Water washing Yega Xuefei Biff

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, For more information on professional coffee knowledge exchange, please refer to the coffee workshop (Wechat official account cafe_style) Ethiopia Yirgacheffe Agaro Biftu Gudina Washed G1 Ethiopia Yegashefi Agarobitu Valley Dina Cooperative washing area | Yega Xuefei altitude | 1750-2100m species | Ethiopian Native species treatment | Water

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Ethiopia Yirgacheffe Agaro Biftu Gudina Washed G1

Ethiopia Yegashefi Agarobivtu Valley Dina Cooperative washing

Producing area | Yejia Xuefei

Altitude | 1750-2100m

Variety | Ethiopian native species

Treatment | washing treatment

Floral aromas, currants, oranges, peaches

Biftu Gudina (or Bifdu Gudina) is a cooperative founded in 2012 in the Agaro region. Biftu Gudina means "development line" in the local language and is located in the Agaro-Agaro-Goma area of the Jimma producing area. The altitude here is very ideal, the natural environment is excellent, the vegetation is very luxuriant. It was founded with the assistance of the international agency Technoserve and now has about 130 members. It is rare that the raw beans produced by the cooperative have been praised by many famous bean bakers in the world since its inception, believing that Agaro is a producing area full of potential and can compete with the traditional Ethiopian producing areas.

Bivtugudina uses water washing to treat coffee. The raw beans are made up of microbatches of hundreds of small coffee farmers who grow coffee fruits in semi-wild or all-wild forests and are traditionally grown organically, even though the washing plant does not have a formal organic certification. The original and rough peeling method used by the cooperative, after peeling the pulp, soaking it in a cement washing tank for 24-36 hours, then washing it many times in running water to remove pectin, soaking in clean water for 12-24 hours for simple post-fermentation, and finally drying in sunlight on an elevated drying bed for 10-15 days, during which time manual stirring was used to prevent fruit fermentation from deteriorating.

This Bifutu Gudina from the Agaro region not only has the unique floral and fruity aromas of the Yega Sheffield region, but also has the unique flavor of the Agaro region, with unique and rich ripe currant acidity, floral aromas and multiple layers, which can bring you a new understanding of Yega Chuefei.

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