Introduction to the Variety characteristics of Coffee Flavor description treatment method in Yega Ficher Manor, Ethiopia

Introduction of Yega Ficochel Manor

Yega Chet Coffee seems to be more blessed with advantageous conditions. the top Yega Chet Coffee Coffee has floral aromas, bright citrus acidity, lemon fragrance and 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 makes the coffee in the Kochere area show a high level in the field of water washing processing, with the complex dry aroma of molasses and citrus.

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Ethiopia is the hometown of Arabica coffee, and it is in the forests of Kaffa that you can see wild Arabica coffee. In Ethiopian, coffee is called "Bun" or "Buna". Coffee beans (coffee bean) may be translated from "Kaffa Bun". Arabica coffee has long been found in the Harald area, probably from the Kafa forest.

Essel coffee is processed by two processing methods: sun and water washing. The flavor of coffee processed by different processing methods is very different. Generally speaking, the alcohol thickness and soil taste of washed Sidamo, Yirgacheffe and Limmu coffee are slightly lower, and the taste of sun-processed coffee is more wild. But Essex coffee may taste different from batch to batch, which requires more cup tests in order to find really good coffee.

With regard to the grade of Ethiopian coffee: the highest grade of Ethiopian coffee Yega Xuefei and Yirgacheffe and Sidamo may be level 2 or 3 (G2 or G3), and most of the sun-processed coffee in eastern Ethiopia is grade 4 or 5 (G4, G5). In many cases, level 4 coffee is marked as level 5 in order to reduce taxes. At present, the grading is not uniform and messy, because there are also first-and second-tier (Grand G2) Yega Xuefei Coffee (Yirga Cheffe) processed by sun processing, but the highest grade of Harald (Harar) is Grade 4 (G4) (data: sweetmaria).

The coffee producing areas of Ethiopia are Hidamo, Harald and Sidamo, Harrar and Yirgacheffe. Sidamo and Harrar are provincial divisions. Sidamo is located in the south of Ethiopia bordering Kenya, and Harrar borders Somalia in the east of Ethiopia. Although Yirgacheffe is a community in the Sidamo region, its coffee is considered to be the best in Ethiopia because of soil composition and water content.