What kind of raw beans are high-quality raw beans? How to choose raw coffee beans? Yega, Ethiopia

What kind of raw beans are high-quality raw beans? First look at the surface of the beans, fresh high-quality raw beans, shiny surface, in addition, processed good raw beans, uniform color, uneven color surface can not be called good beans, must choose uniform color when purchasing. Secondly, the particle size is consistent, which is also evidence of good quality management. Make sure the particle size is consistent when purchasing. Uniform and neat coffee beans can achieve consistent roasting effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans. Green beans are divided into several grades according to quality standards, which vary from place to place and are basically determined according to size and shape. The higher the grade, the better the quality. At present, because the domestic coffee green bean market has just started, the coffee green beans sold are mainly low-grade futures beans. The green beans we get usually have many flaws. Defective coffee beans are quite harmful, including variants that are not flat beans or round beans, and because of developmental abnormalities, the center of the green beans is broken during shelling. The beans tend to be uneven when baked. Fermented beans/black beans are fermented internally during processing or washing. Fermented sour. Green beans/white dead beans Coffee cherries are harvested before they are fully ripe. The beans are ivory in color and green in taste when baked. Mildew beans processing, transportation process damp, rain, mold breeding. As long as there is a bean mold, it will soon spread to others, be sure to pay attention. Worm-eaten beans are eaten by a pest called coffee beetles, which have wormholes in the beans and give coffee a bad smell.

Country: Ethiopia Fiscal year: 2003

Grade: G2

Production area: Dama Village, Yejia Shefei District

Altitude: 1800-2200 m

Treatment method: washing

Breed: Native species (Heirloom)

Producer: Dama Cooperative

Flavor: lemon peel, black tea, dried longan, floral

Ethiopia has eight main producing areas: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia, which is better known as Yirgacheffe and Kochere. Yirgacheffe coffee has a unique flavor, unique style and popularity, so it has a unique product classification and has always occupied a place in the global fine coffee market. Yirgacheffe, located in Sidama province, is itself a small town, adjacent to three small producing areas Wenago, Kochere and Gelena Abaya, because the flavor of coffee produced is almost the same as that of Yirgacheffe, so Kochere is also classified as Yirgacheffe. Ethiopia implemented a new trading and grading system in November 2009, establishing the Commodity Exchange (ECX), coffee and other agricultural products are publicly auctioned by this official institution, in addition to Yejia Shefei, Wenago, Kochere, Genlena Abaya three new sub-producing areas, we can see that the flavor of these three producing areas is extremely detailed and can be subdivided. Since the ECX system was introduced in 2008, most green coffee beans have been sold through bidding under this auction system, but cooperatives are not covered by this regulation, they can directly contact buyers, negotiate and export.

Dama Coop is one of 26 co-operatives of The Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), a modern table of more than 50,000 coffee farmers belonging to more than 300,000 family representatives, founded in June 2002, all 26 co-operatives are located in the southern Gedeo region of Ethiopia, which is a very famous coffee producing area in Ethiopia. DamaCoop is a group of 1728 male and 237 female smallholder coffee family members located in Yirgacheffe, founded in 1979 and joined the YCFCU Cooperative Union in 2002. These smallholder coffee farmers cultivate an average area of less than 4 hectares at an altitude of about 1800-2200 m and mainly mix Typica and Heirloom(indigenous species) coffee varieties. Every one to two years, members of the cooperative vote to elect an executive committee, who can decide on new equipment purchases, exchange business information with members, and payment methods for transactions. In addition, YCFCU assigns professional managers to cooperatives to give guidance and advice on harvest, production and other processes to increase production and improve quality. The establishment of the cooperative allows its farmers to avoid exploitation by buyers at low prices. In times of economic difficulties, the cooperative can also provide loan assistance, which is quite beneficial to farmers and coffee production.

This batch of DamaCoop is a water wash batch. Flavor characteristics: lemon peel, black tea, dried longan, flower fragrance, kumquat, sweet smooth mouth, fruit acid layer, taste has a variety of fruit fragrance flavor, sweet aftertaste.