Coffee flavor and taste characteristics of Ethiopian Yega Fischer Manor with fermented wine flavor

In Ethiopia, Japanese beans are usually found, such as small stones or twigs, so special attention should be paid to grinding.

Of course, there are these small shortcomings, but it does not affect his taste, the most worth mentioning is that sidamo's mocha caffeine is very low is a natural decaf coffee, try Japanese coffee, feel the wild and unrestrained desert situation, because Ethiopia's classification system is still very backward, so it is divided by waiting. Can be divided into special grade (usually refers to washing type Yirgacheffe and Sidamo) level 1, level 2, level 3, level 4 and to level 5 Ethiopia has two of the best producing areas Yiragcheffe and Sidamo, of which Sidamo is located in a plateau region south of Ethiopia, Sidamo has a balanced acid and moderate consistency, and it is located in the Ethiopia region. People there usually have a cup of mocha coffee for breakfast to replenish the spirit and vitality of the day. Capedo is a small coffee cooperative in a small town in the Dala producing area of Sidamo Province. the average planting area of each small coffee farmer here is about 0.60 hectares. it is composed of hundreds of coffee farmers with an altitude of nearly 2000 meters above sea level, a large climate temperature difference and fertile soil, providing an excellent growing environment. The raw beans themselves exude strong aromas of raisins and fermented wine. The nearly yellowish-brown beans are actually small and slender, but the weight on the hands is very solid. After baking, we find that the bright berry aroma, or rich chocolate-like aftertaste, makes this bean have an eye-catching performance whether it is light baked or deep baked.

Flavor: berries, tropical fruits, fermented wine, jujube, tea, milk chocolate. Body medium, with a hint of spices and tea in the finish, is complex and persistent, tastes cleaner when cooled, and highlights the balance of the Red Cherry Project (Operation Cherry Red), a small-scale farm quality improvement project since 2005, led by Dutch trading company Trabocca BV and partly funded by the Dutch government. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee through testing (professional cup testers are also stationed in coffee producing areas) to ensure the quality of each batch by improving washing, semi-washing, solarization or other experimental treatments as far as they can. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the Red Cherry Project). Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to assist farmers, promising to buy at a good price as long as the quality of the actual output meets the cup test standards in Addis Ababa in Ethiopia and Amsterdama Cup in the Netherlands. This year, the passing standard set by Trabocca is 88 points. The beans of the red cherry project are packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the processing of the origin is completed, and then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling.