Introduction to the method of flavor description of Ethiopian Ethiopian Sidamo Lion King Coffee Bean

Introduction to the method of flavor description of Ethiopian Ethiopian Sidamo Lion King Coffee Bean

Kochere is located in a small production area about 25 kilometers southeast of Yegashifi. The coffee beans harvested come from local small coffee farmers and are made up of a large number of small coffee farmers. The average farming area of these small coffee farmers is about 1 hectare and the altitude is about 1800-2000 meters. Coffee varieties are mainly a mixture of Typica and Heirloom (native species).

Because of the relatively advanced raw bean water treatment equipment in this producing area, there has always been a high level of performance in the field of washing treatment, which is praised for its clean and sweet complex flavors of honey and citrus. In the main local production mode, small coffee farmers will harvest red fruits and send them directly to the washing treatment plant of the neighboring cooperative for unified treatment. Water washing technology has been introduced into Ethiopia since the 1970s. At present, water washing is the main treatment of raw beans in Kochere. After the coffee fruit with graded red cherry color is screened by the washing plant, the peel is washed and fermented directly. After washing, the raw beans with shells are placed on the scaffolding for natural exposure and the humidity reaches 12% or less. They will be sent directly to the Awassa warehouse of the Ethiopia Commodity Exchange (ECX). Cup testing, grading and quantity are auctioned, usually washed

All beans are stored in the form of shell beans, and shelling will not be carried out until they are exported.

Although the Ethiopian Yirgacheffe coffee is petite, it is gentle and delicate and sweet. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Yega Xuefei is a small town, 700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here are so outstanding that Ethiopian coffee farmers compete to take pride in the flavor of their coffee, making it the most famous coffee producing area in Africa.