The difference between Essex plus Chevy Sun-cured Coffee and Water-washed Coffee Flavor characteristics of washed Coffee beans in Hofsa Cooperative

Yirgacheffe is actually part of the Sidamo region of southern Ethiopia, but its exquisite washed coffee is so famous that it has been subdivided into its own micro-area. This steep green zone is both fertile and fertile-most coffees grow above 2000m. At first glance, the hills of Yirgacheffe may look like dense forests-but in fact it is a densely populated area dotted with homes and villages and people grow so-called "garden coffee". There are about 26 cooperatives in the area, representing about 43794 farmers and about 62004 hectares of garden coffee. The product is mainly washed with water, although there is also a small amount of Yirgacheffe produced by dry coffee. About 85% of Ethiopians still live in rural areas and depend on agriculture for a living. Each family usually lives in a mild home (usually a round mud shed) and cultivates on its own land, where they grow cash crops and food for their own consumption. In Yirgacheffe, coffee is one of the main cash crops, covering an area ranging from half a hectare to 1.5 hectares (the latter is considered a large area). It is usually grown with a second cash crop-usually a large-leaf tree used for roofs called "fake bananas" (which also provide shade for coffee). It looks like a banana tree, but it doesn't-but uses its stout stems to produce nutritious flour and batter, which are the main ingredients (especially in southern Ethiopia). Ethiopia has only one year's main harvest-usually in November and December in all growing areas of the country. During the harvest, there are an average of four passes, and the last one is used for sun-drying coffee in areas where both washing and sun-drying are produced. Then, the washed coffee is usually pulped on the same day it is picked (usually at night / night), divided into three grades by weight, heavy, medium and floating, fermented (at different times, usually between 16 and 48 hours), cleaned, and then usually re-graded in the cleaning channel. The beans are then dried on beds in Africa and are usually sorted by women by hand.