What kind of raw beans are high-quality raw beans? How to choose raw coffee beans? Yega Shirley Fischer

What kind of raw beans are high-quality raw beans? First look at the surface of beans, fresh and high-quality raw beans, the surface is shiny, in addition, the processing of good raw beans, uniform color, the surface of uneven color can not be called good beans, must choose uniform color. Secondly, the particle size is the same, which is also evidence of good quality management. Make sure that the particle size is the same when you buy it. Even and neat coffee raw beans can achieve a consistent baking 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. Raw beans are divided into several grades according to quality standards, which vary from place to place, basically according to size and shape. The higher the grade, the better the quality. At present, as the domestic coffee raw bean market has just started, the coffee raw beans sold are mainly low-grade futures beans. People usually have a lot of defects in the raw beans they get. Defective coffee beans are quite harmful, including that the mutated beans are neither flat nor garden beans. Due to abnormal development, the raw beans are broken in the center when they are shelled. This kind of bean is prone to uneven baking. Fermented beans / black beans are fermented internally in the process of processing or washing. It has the smell of fermented acid. Unripe beans / white dead beans are harvested when the coffee fruit is not fully ripe. This kind of bean is ivory after baking and tastes green and astringent. The process of processing and transportation of mildew beans is affected by damp, rain and mold. As long as one bean is moldy, it will soon spread to others, so be careful. Worm-eaten beans are eaten by a pest called coffee bark beetle, and there are insect eyes on the beans, which make coffee smell.

Country: Ethiopia

Grade: G2

Producing area: Yejia Xuefei

Baking degree: shallow baking

Treatment: washing

Variety: native species

Flavor: Jasmine, lemon, bergamot, honey, black tea

Cochel is located in a small producing area 25 kilometers southeast of Yegashafi, Ethiopia. It is a rich area for coffee production. It is also one of the three famous and micro-producing areas of Yegashafi. It has about 100,000 local residents, and coffee beans are the main source of income. The processing and processing equipment in this area is very advanced. CoffeeReview, a well-known coffee evaluation website, gave Kocher a high rating of 94 points for washed beans.

There are eight main coffee producing areas in Ethiopia: Nekempte (Lekempti) Gimbi Kinby, Limulim, Illubabor Ibedo, Djimma Gemma, Harrar Hara, Teppi/Bebeka Bebeca, Sidamo Sidamo and Yirgacheffe Yega Chefe. Among them, the more well-known boutique coffee producing areas are Nekempte (Lekempti), Limu, Harrar, Sidamo and Yirgacheffe,Yirgacheffe Yega Chefen located in Sidama District of Ethiopia. It can be seen that Yirgacheffe belongs to the smaller region of the Sidama producing area.

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and GelenaAbaya, are also classified as Yejasuffe because they produce coffee with almost the same flavor as Yejasuffe. Yejacheffe is similar to the neighboring Sidamo in terms of culture and geography, but it seems to be more favored to enjoy the advantageous conditions, top-quality Yega Chefe coffee with floral aromas, bright citrus acidity, lemon flavours and silky taste.

Kochere Cochel is located in southwestern Ethiopia, 25 miles north of the famous town of Yega Chefen. The production model is based on local small farmers sending production batches to cooperatives for unified processing. The local Chalalacktu village has about 100000 people who depend on coffee for a living, and related production activities have become their main source of income. Due to the benefits brought by coffee production, the local standard of living is much better than that of many Ethiopian villages, with sound health facilities, colleges and universities, and so on. The advanced processing equipment makes the coffee in Kochere area always have a high level of performance in the field of washing treatment, with the clean and sweet complex flavors of molasses and citrus.