Flavor description of Yega Xuefei and Sidamo Coffee beans

The difference between Yerga Shefi and Sidama Coffee Bean Flavor Description Taste Treatment Method Introduction to the region of production

1. Only fully ripe dark red coffee cherries are picked at the time of picking. Before being exposed to sunlight, the beans are screened for defects at the processing plant to make the beans look more average in size and maturity.

2. Then, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans getting contaminated by the smell on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, coffee workers will manually screen out defective moldy beans. So by the time the sun is done and the beans come into the field without the skin and flesh, a piece of sunburned, bright red coffee cherry is already at a very low blemish level

Operation Cherry Red is a small-scale farm quality improvement project led by Dutch trading company Trabocca BV and partly funded by the Dutch government since 2005. The project to enhance coffee production and quality in remote areas of Ethiopia by providing producer expertise and technical assistance began in 2005 with a selection of small coffee cooperatives located at high altitudes in the present-day Sidamo, Yegashev and Lim regions. Encourage and assist producers to improve washing, semi-washing, solarization or other experimental treatments as much as possible to improve the quality of coffee, and ensure the quality of each batch through testing (professional cup testers are also stationed in coffee producing areas to grasp the coffee flavor most directly). Before the harvest season, Trabocca invites selected smallholder producers/organizations to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully selected by hand at 100% maturity (hence the name Red Cherry Project).

Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer) and later by farmers or cooperatives. Yerga Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. Yega Shefi award-winning beans almost come from the coffee villages and communities mentioned above.