Yega Chuefei Fruit Tintin Coffee Yega Chuefei Fruit Ding Water wash G1 Coffee medium

Professional Coffee knowledge Exchange more information about coffee beans Please note the coffee workshop (Wechat account cafe_style)

Qianjie-Ye Jia Xuefei Guoding Co-operative washing G1

Yega Xuefei Guoding Co-operative Ethiopia Yirgacheffe Banko Gotiti Coop

Country: Ethiopia and Russia

Production area: Yega Xuefei Gedeo Zone production area

Altitude: 2000-2100m

Variety: original species (Heirloom)

Processing method: daily consumption

Level: G1

| about Yega Xuefei

Yirga was originally a small village in Ethiopia, which is located in the administrative district of the province of Seymour. This small town has been a popular place since ancient times-the ancient word "Yega" (Yega) means "to descend to peace", and "Cheffe" means "to visit the land".

Yega Xuefei is one of the highest coffee producing regions in the world, and it is also the synonym for Essex's boutique coffee. Coupled with the elevation of 1700-2100 meters, it is cool all the year round, like spring all the year round. The local environment and special planting system provide the best conditions for the cultivation of boutique coffee beans.

Generally speaking, Yejasuefei is a by-product region of Sidamo. This small town is located in the northwest of Sidamo, with mountains and lakes. It is one of the highest coffee producing areas in Ethiopia on average. However, because of its unique taste, it has come from Malaysia and has become one of the most famous coffee producing areas in Africa.

Most of the coffee coffee in the Yega area is planted in the farmers' own backyard or mixed with other crops in the fields, and the yield per grain is small, which is a typical field coffee.

What we often call "Yega Chuefei" refers to the lush aromas of jasmine, lemon or green lemon, as well as the sweetness of peaches, almonds and tea. Yejashafi's coffee is rich and mellow, charming in taste and sweet in the finish. The phrase "coffee at the entrance, flowers in full bloom" is the most appropriate description, just like the comfort that flowers promote the taste buds and smell cells in the nasal cavity. In addition to the fragrance of flowers, the mellow thickness of body, such as a peach massaging in your mouth, makes you feel wonderful.

| | Yega Xuefei Gedeo Zone production area |

Gedeb is a famous coffee and bean production region in Ethiopia, located under the Kochere Village and 60 kilometers away from the Chatega Coffee Valley. With an elevation of 1900 meters to 2200 meters, which is much higher than that of the Yega region, Gedeb has become a coffee producing area with a thick planting of coffee. it is a micro-production area that shines brightly one by one. It is naturally regarded as a Cochey production area in the auction market of ECX, but it is the same administrative difference as Cochelle.

In the field of boutique coffee, it can be distinguished from Cochey as a Yega and Xuefei region. This restaurant produces coffee in villages such as Worka Sakaro, Halo Bariti, Banko Gotiti and Banko Dahato.

| | Guodingding Cooperative Society |

The Godding Cooperative, located in the Waka region at the southern tip of the Yega Sheffield, was originally part of the Waka Co-operative under YCFCU.

However, in the wake of people's pursuit of the traceability of raw coffee beans, an independent "single producing area" has been excavated by coffee growers all over the world. Therefore, in 2012, about 300 farmers set up the "Guotingding Cooperative".

Guodingding Village is the first village area to be established, and many small farmers are also members of the Kuo Chu Waka Cooperative, so the technology of producing coffee is not good enough.

The Guodingding Cooperative is regarded as the last piece of soil for Yejia Xuefei, so the raw bean processing methods adopted are also very traditional (washing and daily processing).

| | Daily processing |

The daily treatment method of the Goudingding Cooperative is that farmers carefully pick out the complete and ripe coffee peach fruit during harvest, send it to the African scaffolding directly after processing, and do daily processing for 2-3 weeks. During the daily processing period, someone will pick out the unripe fruit and admire experienced workers to turn the coffee fruit on time to avoid causing harm to the taste of raw beans in the drying process.

The selection of transparent web cloth on the scaffolding and the thickness of the exposed fruit are also appropriate. At the end of the day, remove the flesh and sheepskin from the fish, store the raw beans in the bank and export them after the moisture content has dropped to 11-12%.

| | original species (Heirloom) |

Most varieties of Ethiopia are named after this name, because there are too many varieties in Ethiopia. On the one hand, it is like the natural gene database of Arabica. On the one hand, it has a wide variety and a high degree of classification and classification. On the one hand, the Ethiopian government is unwilling and unable to make such information public for the sake of protection.

In Ethiopia, coffee is mostly wild or semi-wild, growing in fields, backyards or under the forest. When the coffee fruit is ripe, the coffee fruit will be processed together. In fact, it is a great combination of many different natural varieties, because these fruits grow under the same piece of soil and will form a similar flavor. This is the basic framework for the taste of coffee production areas. Nearly 2000 coffee varieties have been recorded in Ethiopia, of which 1927 are original and 128 have been imported.

So just looking at the value of the coffee, Ethiopia's coffee is "big cheese", noodles have everything, long, short, thin, fat, this is why we often see the coffee beans in Ethiopia are often uneven in size.

END