Introduction to the taste of Yega flavor in Ethiopia's Konga Wote Kongawat Sun

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Yega Sheffield, Ethiopia-Konga Wote Kongawat G3 dried beans

In Ethiopia, sun-dried beans will be distinguished by adding 3 and 4 after the name (3 is of better quality). After the coffee cherry is harvested, the peel and pulp will be dried in the bean drying field immediately until the coffee is dried to 16% moisture. It is not until the coffee is dried to 16% that it is dried in a dryer to achieve the same moisture content, and then the parchment or sheepskin is wrapped in parchment and rubbed repeatedly until the surface mucosa is removed. Polishing and drying this is the process of sun-dried beans. Some areas or farms in Ethiopia define G1 and G2 in proportion to defective beans, such as Hara and haze farms.

Sidamo, Ethiopia is the best producing area of sun-dried beans, producing many memorable sun-cured coffee, but the cup test score in the past can not be used as a reference for this year's purchase. The change of climate conditions in a small region determines this year's harvest. Because coffee beans are traditionally wild, women pick them up in the forest, this is the king of good coffee. The cup test of direct coffee this year began in March and April and found that there are many interesting small-scale farms in Ethiopia. Yegashev is an area with rivers in Sidamo, and the washed beans produced are famous all over the world. but what is more expected or surprising is the high-quality sun-dried beans. The microclimate in small areas affects the quality of sun-dried beans in Yegashev, so be sure to test the samples provided by the farm before you buy them. If you want to skip the process, you won't get good coffee.

Property Characteristics: farm characteristics

Name name: Konga Wote Kongawat Coffee

Region producing area: Konga

Country countries: Ethiopia Ethiopia

Grade level: G3

Altitude: over 1850m

Harvest period harvest time: October every year to January of the following year

Certification certification: all coffee without certification is non-toxic and organic.

Soil Type soil properties: PH5.2-6.2red brown laterite

Coffee Characteristics: coffee characteristics

Variety variety: heirloom cultivars traditional native species of Yega

Processing System treatment: Dry-Processed sun exposure

Appearance appearance: Longberry rice-shaped 16-18 mesh

Aroma aroma / flavor flavor: strawberry, blueberry, vanilla, ice cream, wheat, fermented flavor, nut, berry sweetness, brown sugar, white chocolate

Acidity: lemon, orange, tartaric acid, fine acidity, fragrant cheese

The complexity of complex is similar to that of other: strawberry wine has strong and heavy aroma, clean taste and high complexity, there is no card in front, and the whole fruit wine is dyed layer by layer.