A brief introduction to the treatment method of grinding degree and roasting degree of Yejia Fischer sun-cured G1G2 coffee

Flavor description: rich strawberry, ripe peach, papaya, cantaloupe, delicate acidity, purple berry aromas.

Cup test score: 93 points

Baking degree: shallow baking (beans at the end of an explosion)

Recommended cooking water temperature: 93 degrees

Yega Chevy Cochel Solar G1 and G2 differ in flavor by where the anchor point is.

Planting height: 1700m above sea level

Raw bean treatment: Dry Process solarization

International score: 88.6

Baking degree: medium and shallow baking

Packing method: one-way valve Kraft paper (with zipper) packaging

Recommended utensils: hand flushing, smart cup, American drip filter, siphon, French pressure, Philharmonic pressure, mocha kettle and so on.

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. About 100000 people in the local village of Chalalacktu depend on coffee for a living, and related production activities have become their main source of income. Because of the benefits brought by coffee production, the local standard of living is much better than that of many Ethiopian villages.

Africa is the hometown of coffee. Coffee trees are likely to be found in Ethiopia's KAFFA province. Later, batches of slaves were sold from Africa to Yemen and the Arabian Peninsula, and coffee was taken everywhere along the way. To be sure, Yemen started growing coffee in the 15th century or earlier. Although Arabia had the busiest port city in the world at that time, it banned the export of any seeds. This barrier was finally broken through by the Dutch, and in 1616, they finally smuggled the surviving coffee trees and seeds to the Netherlands and began to grow them in greenhouses.

Yega Xuefei's coffee trees were planted by monks in Europe and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by surrounding coffee communities or cooperatives, generally including: Hafusha, Hama, Biloya

Origin: 90 + Ethiopia Yigacheffe (Yega Snow) producing area.

Altitude: 1750,000m.

Treatment: insolation.

Taste characteristics: the palate is thick and heavy, with earthy, dark fruit and a slight citrus taste.

Origin of the name: although this year's Tchembe comes from Yega Chet, it is named after Haricho and Bolo coffee from the Amaro Mountains, which are tanned with carob and banana flavors. Tchembe coffee has a thick feel similar to clay and chocolate, with rich layers of citrus and berry flavors.

The understanding of Yirgacheffe, first of all, said the name, Xiao Mu first heard this name is also very yearning, Yega Chefe is the name of a small town in Ethiopia, where coffee originated, it has been a wetland since ancient times, and now it has become synonymous with fine coffee in Egypt.

Although the body is petite, it is gentle and delicate, sweet and lovely, and it can attract thousands of favors without any modification. Medium baked Yega snow coffee has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate.

Yega Xuefei uses the oldest sun treatment, but in 1972, Ethiopia introduced Central and South American water washing technology to improve its quality, which made its jasmine and citrus fragrance clearer and more refined. It has become one of the best quality beans in the world, thanks to its exquisite washing technology. After the 1970s, this area was mainly washed and became the most popular water-washed bean producing area in Egypt.

Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the Red Cherry Project). Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to assist farmers, promising to buy at a good price as long as the quality of the actual output meets the cup test standards in Addis Ababa in Ethiopia and Amsterdama Cup in the Netherlands. This year, the passing standard set by Trabocca is 88 points. The beans of the Red Cherry Project are packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the production area treatment is completed, and then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling.

Yegashafi is a small town in Ethiopia, nearly 2,000 meters above sea level, is one of the highest coffee producing areas in the world. It has been a wetland since ancient times. "Yirga" means "settle down" and "Cheffe" means "wetland". Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor. The rift valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable flavor of Yega Xuefei's unique fragrance of flowers and fruits.

Yega Xuefei is a by-product area of Sidamo province in Sidamo, Ethiopia, located in the northwest of Sidamo, with a mountain with a lake, is one of the highest coffee-producing areas in Ethiopia. However, the mode of production and flavor here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and become the most famous producing area in Africa.