Introduction to the production area of taste grinding degree of Yejia Fischer coffee bean flavor description treatment
Introduction of Yejia Xuefei Coffee
Yega Chefen is located in the Sidama administrative region of Ethiopia, Africa, and it can be seen that Yirgacheffe is located in a smaller region of the Sidama region. Yejaschuffe itself is a small town with a population of about 20,000. The three neighboring small production regions Wenago, Kochere and Gelena Abaya are similarly classified into the regional category because the taste of coffee produced is similar to that of Yejasuffe. Yejacheffe is similar to Sidamo in both cultural and geographical environment, but it seems to be more blessed with favorable conditions. Yega Chefe Coffee has floral aromas, bright citrus acidity, lemon flavors and a soft taste. Kochere Cochrane is located in the southwest of Ethiopia, about 25 miles to the north, that is, the famous Yega Chefen. The production model is mainly based on the local small rice to send the batches to the cooperative for unified processing. There are about 100,000 people in the village of Chalalacktu who live in coffee, and their related production activities have become their main source of economy. because of the income from coffee production, the standard of living in the village is much better than that in many lesbians, and there are perfect health facilities, higher education, and other facilities. The advanced processing facility has led to a high level of coffee in the Kochere area in the field of water washing processing. The dry sweet peel processing plant with the complexity of molasses and citrus was set up in 2011 in the Yega Ficochel producing area (Kochere), about 1850-2100 meters above sea level. During the production season from the end of October to mid-January of the following year, 850 small coffee farmers nearby will send the harvested coffee berries to the Rico processing plant. after receiving the berries, the workers will immediately place them on the scaffolding and shine for 15 to 20 days. wait for the humidity of the raw coffee beans to drop to about 12%, and then store them in the warehouse until they need to be exported before removing the pulp and shelling.
[blockbuster launch] Ethiopia Yega Xuefeili Cooperative boutique coffee beans with limited time and free delivery
With regard to the Red Cherry Project, here is Maoye, by the way, to popularize science.
Introduction to the Red Cherry Project (Operation Cherry Red):
The Red Cherry Project (Operation Cherry Red), referred to as OCR, is a small-scale farm quality improvement project launched by the Dutch trading company Trabocca BV to improve coffee production and quality in remote areas of Ethiopia through the provision of producer expertise and related technology assistance, funded in part by the Dutch government. It is mainly aimed at the selection of today's small-scale coffee cooperatives at high elevations in Yejassefi, Lim and Sidamo, encouraging and assisting producers to try their best to improve washing, semi-washing, tanning or other experimental treatments. to improve the quality of coffee, through professional cup testers stationed in coffee producing areas, the most direct mastery of coffee flavor to ensure the quality of each batch. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500-3000KG), carefully picking 100% ripe red coffee cherries by hand, hence the name Red Cherry Project.
[blockbuster launch] Ethiopia Yega Xuefeili Cooperative boutique coffee beans with limited time and free delivery
In addition, Trabocca also provides financial loan support, new hardware equipment and production processing knowledge and technology to assist coffee farmers, promising to buy coffee farmers at a premium price as long as the quality of the actual output meets the cup test standards in the Amsterdam Cup testing rooms in Ethiopia and the Netherlands. This year, the passing standard set by the Trabocca is 88. The beans of the Red Cherry Project are packed in plastic inner bags (GrainPro bags) or vacuum boxes 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.
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Introduction to the characteristics of taste grindability of golden Mantenin coffee bean flavor description method
Golden mantenin coffee bean gold mantenin tastes cleaner than Lindong mantenin. Mantenin's original herbal, earthy and woody flavors are almost gone, but the sweetness of caramel is stronger and the fruit acidity is brighter and more elegant. Generally, Lin Dong Mantenin bakes to the second explosion and then comes out of the oven, which can reduce the miscellaneous smell, but the gold Mantenin before the second explosion or the second explosion
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Introduction of Variety characteristic Grinding degree of Costa Rican Kaddura Coffee Flavor description
Costa Rican boutique coffee beans introduce the natural treatment of French Sica is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%. The slow drying process allows raw beans to develop more days from within.
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