المنشأ
- المنطقة: إثيوبيا يرجاشيفي
- الصنف: الصنف الأصلي (Heirloom)
- المعالجة: Natural
- التحميص: تحميص فاتح
- الارتفاع: 1,900 – 2000 meters
- رقم الدفعة:
- المزارع:
النكهة:
Intense dried berry and fruit wine aromas. The first sip brings bold strawberry and blueberry notes alongside tropical fruits like passionfruit and mango. The mid-palate reveals apricot, dried peach, and grape juice flavors. Floral, peach, and berry aromas persist throughout the taste experience—don’t miss its rich, juicy, and full-bodied profile.
- الرائحة: قوي
- النظافة: طفيف
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط
- القوام:متوسط إلى قوي
- المرارة:لا شيء
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
بستان التوتمقدمة حبوب البن:
Yirgacheffe Kochere Bolje Lot1 Natural G1 - Ethiopia Yirgacheffe Kochere Bolje Lot1 Natural G1
Boyefi comes from Fere and Bota/Yefirafire in Ethiopia. Fere means berries, while Bota/Yefirafire means garden/orchard—so it literally means berry orchard!
Country: Ethiopia
Region: Kochere, Bolje Village
Processing Method: Natural
Variety: Local Heirloom
Altitude: 1,900 – 2000 meters
Roast Level: Light Roast
Flavor Profile: Dried peach, sweet citrus and orange fruits, cocoa, vibrant acidity, rich aroma, smooth and delicate
Yirgacheffe is a small town in Ethiopia at an altitude of 1700-2100 meters, and is one of the highest-altitude coffee-growing regions in the world, also synonymous with Ethiopia’s specialty coffee. Lakes Turkana, Abaya, and Chamo bring abundant moisture to the area.
This natural-processed Berry Orchard lot has slightly larger beans with marginally lower density and moisture content.
As everyone knows, Kochere mostly features meticulous washed processing. Every coffee from this mill can be considered high-quality finely processed coffee, with characteristics that outperform others regardless of processing method. The coffee beans here can be regarded as the best in the Yirgacheffe region, no matter how they’re processed.
This batch, Lot 1 Natural, is processed using Ethiopia’s traditional meticulous sun-drying method. After selecting usable coffee cherries, the mill leaves the whole fruit and pulp intact and places the coffee cherries on elevated drying beds for sun drying. It is this labor-intensive raised-bed method, which prevents contact with the ground, that avoids earthy off-flavors during sun drying and results in exceptionally clean fruit flavors. After more than two weeks of sun drying, the deep brown coffee cherries are professionally stored to allow the full development of flavors. Only before export does the mill remove the coffee beans from the cherries—so you can imagine the sweetness.
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
Yirgacheffe (specialty production region): altitude 1,800-2,000 m | garden coffee system |
Yirgacheffe is part of the Sidamo production region, but because of its unique flavor it was separated out on its own. Besides the small town of Yirgacheffe, it also includes three surrounding sub-regions: Wenago, Kochere, Gelena and Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A and Gelena/Abaya A are more expensive than the B grade of the same name.
نصائح التحضير:
Recommended Brewing Method: Pour Over
Filter: V60
Water Temperature: 90-92°C
Dose: 15g
Brew Ratio: 1:15
Grind Size: Medium-Fine (80% through a 20-mesh sieve per Chinese standards)
Brewing Technique: Pulse Pouring
Bloom with 30g of water for about 30 seconds, then pour in 125g of water in small circles centered around the brew bed. When the water level drops close to exposing the coffee bed, continue pouring to reach 225g total. Remove the filter when the water level is about to expose the coffee bed again. (Start timing at bloom.) Total brew time: 2'00".
