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Introduction to washing Cochel Coffee with Yejia Sheffield in Qianjie Street
[Cochell producing area]
Kochere, located on a plateau with an altitude of 1650 meters to 1800 meters above sea level
Ethiopia's main picking season is November and December, and most farmers do not use modern farming methods, use artificial care of coffee trees, and do not use harmful pesticides or herbicides. As a result, almost all coffee in Ethiopia is the default organic coffee, whether certified or not, the combination of original growth methods and precision processing makes the region's coffee world-famous. Neko farmer said: this time because there is no time to prepare, but the next harvest will be ready to certify RFA organic certification.
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, so that the rich texture and unique soft flowers
The washed coffee costs more resources (water) than the sun, so the quality of the washed coffee is higher. Put the coffee beans on the drying table to spread out for drying, can carry out good ventilation, and in order to avoid excessive fermentation, they will turn the coffee beans regularly.
Water washing has a brighter acidity than the sun processing method, which gives Yirgacheffe a "clean" taste. We like washed Yirgacheffe because it is clearer.
[producing area information]
Ethiopia Yega Xuefei Kochel
Grade division: G1
Variety: Heirloom
Planting height: 1650 m ~ 1800 m
Treatment: washing
Flavor characteristics:
Fruity (fruity), Fresh Jasmine Aroma (fresh jasmine), Berries (berry), Citric Acidic (citric acid), Pineapple (pineapple), Apple (apple) Smooth (smooth), Clean (clear), Long Aftertaste (long finish)
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