Flavor characteristics of TOH washed champion beans by processing gogoguka coffee in Wulaga, Ethiopia

The Gogogu Wet Mill from deep in the Guji Forest brings incredible ripe blackberries, hot acidity and classic Ethiopian flowers such as bergamot and jasmine.

Believe it or not, high-quality coffee from the heavily forested areas of Urajavida (the highest in Ethiopia, 2310 masl above sea level) was once trucked across the border to Yegashafi, where it was sold in the form of Yejashafi coffee, because no one recognized their distinctive character.

The location of Gogogu Wate:Wate is also reminiscent of old coffee and immediately gives off an onion-like fragrance. Spring onions? Right. Oddly enough, this is my favorite single flavor attribute in Central Guji coffee.

This shows two things:

1) the coffee is very fresh

2) so fresh that in a month or so, with the change of batch conditions, the exact characteristics of green onions become the most amazing honeysuckle / orange blossom fragrance. It sounds strange, but it's the secret. In short, moving forward the outline of the cup itself is electric. Key lime. Radiant, fresh, refreshing limes. Persian lime. Cafel lime. Lemon and lime. All the limes. This is a refreshing coffee.

Now, the coffee in Guji Uraga should have its own characteristics. In the southernmost forest of the Uraga region lies the Ugo Begne Forest and the Wate Gogogu community, where Gogogu washing stations produce truly unique coffee. The wet mill is located on the plain, surrounded by small farms that supply cherries to the mill.

Managed by lifetime coffee trader Kedir Jebril (brother of Larcho Torka producer Abdi Jebril and Yabitu Koba producer Feku), Gogogu's coffee goes through a delicate process: he leaves freshly peeled seeds underwater for 60 hours, compared with an average of 48 hours at a regular washing station. The coffee is then vigorously washed in the slender passage and is also chosen as the quality. Grade 2 beans with lower density are screened from the top of the channel and taken to their own drying stations. The denser grade 1 coffee will eventually enter the soaking tank and will rest overnight to remove excess mucus from the seeds before they are sent to the drying bed. Kedir covers his parchment coffee in the mesh for the first 5-6 days to avoid cracking and direct exposure to sunlight, which can damage the integrity of coffee beans.

Qianjie photographed the TOH Champion Bean in 2020. This excellent coffee bean is from the Uraga region of Ethiopia. It is a native coffee bean and is treated with water. The front end is the acidity of citrus and the fragrance of jasmine flowers, the taste of grapefruit tea appears in the middle, and the aftertaste shows a very clear sweetness of honey.

As for what is TOH Qianjie in the back of the article will focus on your introduction.