Origin: Ethiopia
Region: Yirgacheffe. Kochere
Variety: Heirloom
Elevation: 2200MASL
Processing: Washed
Roast Level: Medium Light
Crop: 2020
Flavour: Mandarin. Honey. Cherry

Yirgacheffe is the most famous coffee production region in Ethiopia, people used to think Yirgacheffe is the only region which produces coffee.

Degas / Flavour maturation period:

Roasted coffee beans (Coffee) take two to four weeks resting after roasting, filter roast(medium light to medium roasting) and espresso roast(medium dark to dark roasting), basically the darker the roasting the longer the time needed. Degassing aims to letting excessive carbon dioxide (byproduct from chemical reactions during coffee roasting) out from the roasted coffee beans for better extraction and brewing results. During the period of time, the flavours of the Coffee will be maturer as well. Drink within 3 months from the roasting date , and before someone else does.

Bean cultivation / flavor maturation time:

After roasting mature coffee beans, it takes two to four weeks to grow beans / flavor maturation. It takes different time for hand-punched (medium light) roasting to Italian (medium deep to deep) roasting. The deeper the roasting degree, the longer it takes. The flavor of the matured coffee will be more prominent, and the extraction rate during brewing will be relatively improved. It is recommended to enjoy the coffee within three months from the roasting date, and it is better to drink it before other people drink it.

Ethiopia Yirgacheffe Kedida Washed

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