Characteristics of processing method of Konga Airicha Kocher coffee beans in Yegashfi producing area of Ethiopia

Conga, Aricha, Dumerso, Cochelle-a household name for many Ethiopian coffee lovers-is Central Gedeo Coffee. Gedeo, also known as "Yirgacheffe" Yejashafi, named after the region's most famous area, is a coveted narrow plateau with shrewd farmers' unionized chicken sheds, private laundry stations and a growing number of new buyers competing for cherries. This is the most famous, expensive and traveled coffee producing area in Ethiopia. It is not common to cancel the price of cherries through a single harvest one and a half times.

Yega Chuefei's boutique coffee flavor outline is not the same, but from one nearby coffee to the next may be astonishingly different, perfume- like salty, or mango-shaped, and then taste the flowers.

Traditional sun-drying, originally practiced with rationed water, avoiding expensive infrastructure and long-term transportation to protect coffee seeds, enjoys a natural advantage at Gedeo: extremely dry and scorching afternoons and cool cold nights help keep cherries surface hydrated and condense sugar overnight to achieve slow penetration and protect good coffee seeds.

After re-washing (flushing) the coffee beans with clean fresh water, they are either dried in the open air or in a large heated rotary drum in a mechanical dryer. In a climate with predictable sunshine and weather patterns, dry sunshine is preferred because it does not require investment in machinery. The disadvantage that must be considered is that it rains, so a consistent climate in some seasons when there is no rain is better than other climates.