Comparison of the flavor and taste of Yega coffee by washing and sunbathing

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Konga Coop, which was originally an affiliated producing area of Sidamo, was divided because of its unique flavor. The Shuijiaxiefi Conga Cooperative (Konga Coop) tested in the front street coffee cup is made up of 1556 family members of small coffee farmers, located 5 kilometers south of Yirgacheffe. It was founded in 1994 and joined the Yega Cooperative Union in 2002.

Qianjie coffee Yejia Xuefei washed Kongjia

Country: Ethiopia

Manor: Kongjia Cooperative

Producing area: Yejia Xuefei

Altitude: 1300-2000m

Variety: Ethiopian native species

Treatment method: washing treatment method

The coffee tree originated in Ethiopia, which was originally a wild plant here. The name "coffee" comes from the Ethiopian town-Kaffa. In fact, many coffee trees in Ethiopia are still wild plants, and the coffee grown on this coffee tree is full-grained and slightly alcoholic. Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level, and it is also synonymous with Ethiopian boutique coffee. Since ancient times, it is a wetland. The ancient saying "Yega" yirga means "settle down", and "Xuefei" cheffe means "wetland". Therefore, Yejasuefi means "Let's settle down in this wetland". According to Qianjie Coffee, Yejiachefi refers to the strong aromas of jasmine, citric acid, peach, almond and tea. People who have drunk Yega Xuefei have the same feeling of "coffee entrance, flowers in full bloom!" It's like the comfort of flowers touching taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of flowers, the meticulous and mellow is like silk massage in the mouth, feeling wonderful. The Konga Cooperative (Konga Coop), made up of 1556 family members of small coffee farmers, located 5 km south of Yirgacheffe, was founded in 1994 and joined the YCFCU Cooperative Union in 2002. The average cultivation area of these small coffee farmers is less than 1.25ha and the altitude is about 1800 to 2000 meters. The coffee varieties are mainly a mixture of Typica and Heirloom (local native species).

Every one or two years, members of the cooperative will vote in an election to elect an executive committee, and the executive committee can decide on the purchase of new equipment, exchange business information with members, and how to pay for transactions. In addition, YCFCU will also assign professional managers to cooperatives to provide guidance and advice on harvest, production and other procedures, so as to increase production and improve quality. The establishment of the cooperative allows its farmers to avoid low-cost exploitation by purchasers, and when the economy is in trouble, the cooperative can also provide loan assistance, which is very positive for both farmers and coffee production. Water washing method of coffee treatment: the key point is that the coffee fruit is fermented after peeling, and the pectin is washed with water after fermentation. One of the treatment methods used is that after the coffee fruit is picked, the immature fruit and miscellaneous leaves are removed, the outer skin of the fruit is removed, the beans are picked out, and then the beans are washed and soaked, so that the beans begin to ferment, allowing microorganisms and enzymes to decompose the components of the beans and produce sour flavors. The water washing method can also be a dry fermentation method without soaking, and then wash off the pectin with water after fermentation. After fermentation, the beans are then insolated or dried to prevent coffee beans from getting moldy. Properly washed coffee beans usually taste mild and may have a wine flavor, depending on the environment and fermentation.

After the processing of coffee beans, first pick out defective beans, leaving intact coffee beans, and then after varying degrees of baking, will eventually be able to have ever-changing flavor and taste. The subtle differences in each step between coffee production and brewing will affect the quality and flavor of coffee, which is why the world of coffee is so profound and fascinating. Analysis of raw beans most Ethiopian coffee is wild or semi-wild, growing in fields, backyards or under the forest. When the coffee fruits are ripe, the farmers will deal with them together, which is actually a large platter of many different natural varieties. There are all kinds of beans, long, short, thin and fat, which is why we often see coffee beans in Ethiopia of uneven size.

Baking suggestion

Cup test report

Recommended cooking utensils: HARIO V60 parameters: 15g powder / 1D 15 ℃ 90 grind degree: medium and fine grinding (Chinese standard No. 20 sieve pass rate 80%) 30 g water boil for 30 seconds, direct central water injection to 125g, then water injection to 225g after powder bed, see powder bed to remove filter cup, total extraction time is 250g ".

Cooking flavor: when high temperature is berries, cream, honey, citrus, juice-like taste, sour bright. When the temperature is slightly lower, it is berries, cream, smooth, citrus.