Ethiopia compared to the "Yega Snow Fei" Day, Yega Chefe Coffee has a special taste.

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Qianjie-Yega Xuefei Japanese Day G1

Yega Shirley Feifei G1 Ethiopia Natural Yirgacheffe Chelelektu

01 | region introduction

Yirga cheffe 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 the synonym for Essex boutique coffee. Lake Khartoum, Lake Abadha and Lake Chamo are responsible for the rich water vapor here.

Many lovers can't tell the difference between [Yegashafi] and [Seymour]. They all live in Ethiopia. It is popularly said that Seymour is a province, and Yegashiphi is a province in Seymour. Seymour is 2100 meters above sea level. The Yega region is even higher, with the highest elevation exceeding 2600 meters, which is also much higher than that of Siddharma. Yega Xuefei has a jasmine fragrance, bright and lively citrus acid and tea taste. Flavors of cranberries and cranberries with Sidamo

Yirgacheffe is located in the Gedeo region of southern Ethiopia. The region is better known as Yegashafi and Kochere. As the coffee produced by Yirgacheffe has a special flavor and is loved by others, it has its own classification and occupies a place in the global boutique coffee market. Yirgacheffe, located in Sidama province, is a small company. There are three small production areas, Wenago, Kochere and Gelena Abaya. Because the taste of coffee is the same as that of Yega Xuefei, Kochere is similarly assigned to the regional classification of Yega Xuefei. Ethiopia implemented a new trading and sharing system in November 2009. in addition to Yega Xuefei, three new sub-production areas, Wenago, Kochere and Genlena Abaya, have been added.

Kochere is a small production area located about 25 kilometers south of Yegashiphi. The coffee beans are grown locally and are made up of a large number of small coffee farmers. These small farmers have an average of about 1 centimeter of coffee noodles and an altitude of about 1,900 to 1000 kilometers above sea level. Coffee products are mainly mixed with Typica and Heirloom (native species of the land). Because of the advanced raw bean water processing equipment in this area, there has been a high level of performance in the field of washing processing, which is highly appreciated by people because of the sweet taste of honey and citrus. According to the main production mode of cropland, small coffee farmers will harvest the fruit and send it directly to the washing and processing system of the nearby cooperative.

Since the introduction of water washing technology in Ethiopia in the 1970s, washing is now the main processing of raw beans in Kochere. After washing and processing the peach-colored coffee fruit, remove the peel directly and wash it for fermentation. After washing, the green beans are naturally exposed on the scaffolding with a degree of 12% or less, and will be sent directly to the warehouse of the Essex Commodity Exchange (ECX) in Awassa. Cup grading and quantity of beans that are usually washed and processed are cooked in the form of green beans and are not processed until they are exported.

Since the implementation of the ECX system in 2008, most of the raw coffee beans have been popular under this system. This batch of Chelelektu is located in Chelelektu, in the Kochere area of Yirgacheffe. The coffee fruit comes from 500 small family coffee farmers in nearby areas. These small farmers have an average of less than 2 centimeters of coffee noodles, planting at an altitude of about 1,900 to 1000 kilometers above sea level, and those who wash beans are sent to cups. The record is as high as 94 points.

Raw bean information

Product name: Essex Obi Day "Yega Xuefei G1 Snow"

(Ethiopia Natural Yirgacheffe Chelelektu G1)

Tasting notes: grapes, dark berries, sweet fruits and caramel,

Country: Ethiopia and Russia (Ethiopia)

Production area: Yega Xuefei (Yirgacheffe) Cochrane (Kochere) region

Producer: Chelelektu processing plant, small-scale farming in the right place

Species: native species (Heirloom)

Level: ECX highest level G1

Altitude: 1900 to 1500km

Processing method: daily processing

02 | processing method

This daily-processed coffee has slightly larger grains and slightly lower density and water content. Every cup of coffee from this dish can be regarded as highly processed coffee, and its characteristics are different from other coffees. regardless of the method of processing, the coffee beans here can be regarded as the best coffee in the Yega region.

After processing the available coffee peaches, the whole pulp and peel are kept intact and put in the elevated shed for daily processing, which is a way to invest in high-intensity labor. Across the street-Yejasuffi lists the G1s on a daily basis

Yega Shirley Feifei G1 Ethiopia Natural Yirgacheffe Chelelektu

01 | region introduction

Yirga cheffe 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 the synonym for Essex boutique coffee. Lake Khartoum, Lake Abadha and Lake Chamo are responsible for the rich water vapor here.

Many lovers can't tell the difference between [Yegashafi] and [Seymour]. They all live in Ethiopia. It is popularly said that Seymour is a province, and Yegashiphi is a province in Seymour. Seymour is 2100 meters above sea level. The Yega region is even higher, with the highest elevation exceeding 2600 meters, which is also much higher than that of Siddharma. Yega Xuefei has a jasmine fragrance, bright and lively citrus acid and tea taste. Flavors of cranberries and cranberries with Sidamo

Yirgacheffe is located in the Gedeo region of southern Ethiopia. The region is better known as Yegashafi and Kochere. As the coffee produced by Yirgacheffe has a special flavor and is loved by others, it has its own classification and occupies a place in the global boutique coffee market. Yirgacheffe, located in Sidama province, is a small company. There are three small production areas, Wenago, Kochere and Gelena Abaya. Because the taste of coffee is the same as that of Yega Xuefei, Kochere is similarly assigned to the regional classification of Yega Xuefei. Ethiopia implemented a new trading and sharing system in November 2009. in addition to Yega Xuefei, three new sub-production areas, Wenago, Kochere and Genlena Abaya, have been added.

Kochere is a small production area located about 25 kilometers south of Yegashiphi. The coffee beans are grown locally and are made up of a large number of small coffee farmers. These small farmers have an average of about 1 centimeter of coffee noodles and an altitude of about 1,900 to 1000 kilometers above sea level. Coffee products are mainly mixed with Typica and Heirloom (native species of the land). Because of the advanced raw bean water processing equipment in this area, there has been a high level of performance in the field of washing processing, which is highly appreciated by people because of the sweet taste of honey and citrus. According to the main production mode of cropland, small coffee farmers will harvest the fruit and send it directly to the washing and processing system of the nearby cooperative.

Since the introduction of water washing technology in Ethiopia in the 1970s, washing is now the main processing of raw beans in Kochere. After washing and processing the peach-colored coffee fruit, remove the peel directly and wash it for fermentation. After washing, the green beans are naturally exposed on the scaffolding with a degree of 12% or less, and will be sent directly to the warehouse of the Essex Commodity Exchange (ECX) in Awassa. Cup grading and quantity of beans that are usually washed and processed are cooked in the form of green beans and are not processed until they are exported.

Since the implementation of the ECX system in 2008, most of the raw coffee beans have been popular under this system. This batch of Chelelektu is located in Chelelektu, in the Kochere area of Yirgacheffe. The coffee fruit comes from 500 small family coffee farmers in nearby areas. These small farmers have an average of less than 2 centimeters of coffee noodles, planting at an altitude of about 1,900 to 1000 kilometers above sea level, and those who wash beans are sent to cups. The record is as high as 94 points.

Raw bean information

Product name: Essex Obi Day "Yega Xuefei G1 Snow"

(Ethiopia Natural Yirgacheffe Chelelektu G1)

Tasting notes: grapes, dark berries, sweet fruits and caramel,

Country: Ethiopia and Russia (Ethiopia)

Production area: Yega Xuefei (Yirgacheffe) Cochrane (Kochere) region

Producer: Chelelektu processing plant, small-scale farming in the right place

Species: native species (Heirloom)

Level: ECX highest level G1

Altitude: 1900 to 1500km

Processing method: daily processing

02 | processing method

This daily-processed coffee has slightly larger grains and slightly lower density and water content. Every cup of coffee from this dish can be regarded as highly processed coffee, and its characteristics are different from other coffees. regardless of the method of processing, the coffee beans here can be regarded as the best coffee in the Yega region.

After processing the available coffee peaches, the whole pulp and peel are kept intact in the viaduct for day-to-day processing. It is this way of high-intensity labor, which is separated from the ground, to prevent the smell of soil and the smell of fruit that is often eaten in the sun. After more than two weeks of sunset, the dark brown coffee fruit is professionally stored, waiting for the whole flavor to ripen. You can imagine the sweetness of the coffee beans taken out of the coffee peaches before leaving the restaurant. The contact with the ground prevents the smell of soil from being produced in the process of sunset, and creates the smell of fruit that is often eaten. After more than two weeks of sunset, the dark brown coffee fruit is professionally stored, waiting for the whole flavor to ripen. You can imagine the sweetness of the coffee beans taken out of the coffee peaches before leaving the restaurant.

END