Yega Chefevoca Coffee Flavor description, Grinding degree, characteristic Price introduction

The traditional way of tanning in Ethiopia is rough and smelly, which has been criticized by people. In 1959, the South American water washing method was introduced into the Yega Xuefei producing area. Most producing areas generally adopt the water washing treatment, that is, after the coffee fruit is peeled, the pectin layer is removed after fermentation and washing, and then dried.

Since 2006, some coffee processing plants in some producing areas have adopted the exquisite elevated shed sun drying method, which invests in high-intensity human labor, which isolates the coffee fruit from contact with the ground and prevents the miscellaneous smell of soil in the process of sunlight. create an unusually clean fruit flavor. After more than two weeks of sun exposure, dark brown coffee fruits are professionally stored, waiting for the whole flavor to ripen. Before sale, the dried cherry pulp and sheepskin are removed, and then the unripe beans and over-fermented beans are removed. Strict control greatly improves the quality of sun-dried beans.

Yejaschuffe itself is a small town of about 20, 000 people, and the three neighboring producing areas, Wenago, Kochere and Gelena Abaya, 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. 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.

The grading system of Ethiopian coffee is not based on the number of items, but on the proportion of defective beans in raw beans. In October 2009, Ethiopia launched the ECX boutique coffee trading classification system, and Q-Grader rated raw beans as follows:

Washed Yega Chuefei is divided into two grades: Grade 1 and Grade 2.

Grade 1, Grade 3, Grade 4 and Grade 5 were divided into sun Yega Xuefei.

Grade 1 is the highest grade, that is, Yega Xuefei with the lowest defect rate and the best quality.