Introduction of raw bean grade of Ethiopian coffee boutique coffee

Ethiopia's Yirgacheffe coffee is petite, but gentle and sweet. As the home of coffee, Ethiopia's millennia of growing and processing traditions have resulted in high-quality washed Arabica beans. Light baked with unique lemon, floral and honey sweet aromas, soft fruit acids and citrus notes, fresh and bright taste. No milk, no sugar, let the rich texture and unique soft floral brush your taste buds, leaving endless aftertaste…

Yegashefi is a small town, 700- 21,000 meters above sea level, synonymous with Ethiopian fine coffee. It is a wetland since ancient times, and the old saying "Yirga" means "settle down" and "Cheffe" means "wetland". The way coffee is produced and the flavor is so prominent that Ethiopian coffee farmers compete to be proud of their coffee with Yegashfi flavor, which has become Africa's most famous coffee producing area.

At first, the coffee trees in Yegashefi were planted by European monks, but later by farmers or cooperatives. Yegashefi is actually formed by surrounding coffee communities or cooperatives, which generally include: Hafusa, Hama, and Biloa.

These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they breed unique regional flavors of citrus and flowers. Coffee trees are grown mostly in farmers 'backyards or mixed with other crops on the farm.

In Ethiopia, coffee classification and quality control systems are divided into producer, regional and national levels. All coffees are inspected by local inspection agencies before they leave the country of origin, and then re-inspected at coffee inspection and grading centres in Addis and Diredova to determine their quality grade. Grading coffee before auction and sale is important for all groups involved in production, acquisition, export and consumption. Before export, coffee must also be sent to a national quality control agency for inspection to confirm that origin, color, etc. meet export standards to ensure the reputation of Ethiopian coffee.

At present, Ethiopia's coffee grading and quality control system mainly has two indicators: visual inspection and cup evaluation. The inspection items include color, cleanliness, origin, taste and characteristics of coffee beans. Export classification is indicated by simple numbers, with the best washed coffee being grade 5 and the best sun-cured coffee being grade 4. After classification, the origin can be exported. Usually exports are paid by letter of credit, which can reduce the risk of collection by exporters and give quality assurance to importers.