Introduction to the method of describing the Flavor of G _ 1 Coffee beans washed with Kochere

Introduction to the method of describing the Flavor of G _ 1 Coffee beans washed with Kochere

Compared with ripe beans, this is more obvious, there are a lot of G3 white beans in the sun, it can be concluded that there are more immature beans in raw beans, coffee fruit harvest is very extensive, ripe and immature coffee fruits are mixed together. On the other hand, the cooked beans in the G1 are very uniform, and the white beans are almost negligible. Farmers pick fully ripe coffee fruits. In each lesson, the fruits on the coffee trees are picked 4-5 times and washed in G2.

Ethiopia Yirgacheffee G2

Flavor key words: lemon

Baking: shallow baking

Treatment: washing

Altitude: 1600-1800m

Size of bean grains: 16-17 mesh

Producing area: Cochel, Ethiopia