Arica Coffee Bean Ethiopia Sunlight Arica Ye Jia Xue Fei Arica Sunlight g1

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Front Street-Ethiopia plus Chefe Aricha Day G1

Regional referrals

Yega Xuefei is a small restaurant in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing regions in the world and is also the synonym for Essex boutique coffee. Lake Khartoum, Lake Abadha and Lake Chamo are responsible for the rich water vapor here. In the rift valley, represented by Misty valley, the harvest is full of years, like spring all the year round, and thousands of coffee bars thrive, giving birth to the fragrance of flowers and fruits of Yega Chuefei, and the magical taste of the earth.

Adorsi processing

In 2019, Ethiopia and Obi won the quarterly cup competition by Adorsi processing. Adorsi processing is owned by Testi Coffee. Testi Coffee, a coffee export company run by the Yonis family, was founded in 2009 by Faysel A. Yonis. In terms of success, the score of this champion batch fell to 91. Last year's peony scored 88, and this year's Adorsi is as much as 3 points higher.

T.O.H

Taste of Harvest (TOH) is a kind of raw bean cake served by the African Coffee Association African Fine Coffees Association (AFCA) among African countries, similar to the Cup of Excellence in Central and South America.

At present, there are seven member countries, namely Ethiopia, Kenya, Sri Lanka, Tanzania, Sri Lanka, Ethiopia and the Republic of Tanzania. For those divided into regions and the whole of Africa, batches with a cup score of less than 80 points will be eliminated in advance. TOH will select the highest quality raw beans from each region, and the domestic and international brands will win the cup and score according to the standards of the American Fine Coffee Association (SCAA). This batch is the champion with the highest score of 88.58 this year!

Variety introduction

The variety of this bean is native. It is because there are too many varieties in Ethiopia. It is like Arabica's natural gene database. On the one hand, it has a wide variety and classification. On the one hand, the Ethiopian government is not willing to release these kinds of information out of conservation, so it is named [Heirloom native species] because there are too many varieties of Ethiopian coffee.

Nearly 2000 coffee varieties have been recorded in Ethiopia, of which 1927 are original and 128 are imported. So if you just look at the value of money, Ethiopia's coffee products are "big cheese", noodles have everything, long, short, thin, fat.

Processing method

This bean is processed every day.

1. Harvest ripe coffee fruit

two。 Pick out the bad beans and bad beans first.

3. Roasted floating beans: pour the coffee fruit into the sink, the ripe fruit will sink to the bottom of the sink, and the immature or missing fruit will surface.

4. Daily drying: the ripe coffee fruit sunk at the bottom of the sink is dried and dried daily in the exposure field, reducing the moisture from 70% to about 10-12%. The number of activities you need to do every day is good, and it needs to be repeated at night to avoid dampness.

5. Remove the outside material: it is exposed that the outside of the coffee bar has been hardened after four weeks, and then use the machine to remove the outside material.

Yega Xuefei Aricha Day G1

Production area: Yega Xuefei Adorsi processing

Altitude: 1900-2000m

Processing method: daily consumption

Level: G1

Species: original species of Heirloom

Taste: grape juice, spinach honey, fermented wine, citrus, lemon

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