Ethiopia Kongjia coffee beans... Whose house is it? How do you drink Ethiopian coffee?

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Flavor characteristics of Ethiopian coffee producing area _ Ethiopian Yega Xuefei boutique coffee

Kongjia (also often translated as "Kongjia")

In fact, it is a cooperative (Konga Cooperative) in the Yegashafi producing area of Ethiopia.

The coffee beans of the Kongjia Cooperative are a rising star in recent years.

If you go to Coffee Review website and type Konga

According to the search results, there are as many as 24 cups with scores higher than 90 points.

He scored 94 points this year (2017).

This time, Xiao Ka will introduce this super-powerful cooperative.

The Conga Cooperative (Konga Coop) is one of the 26 cooperatives under the Yega Coffee Farmers' Cooperative Union (The Yirgacheffe Coffee Farmers Cooperatives Union, YCFCU) (the familiar Guotintin Cooperative is also one of them)

YCFCU was founded in June 2002, 26 cooperatives are located in the Gedeo region of southern Ethiopia, is a very famous important coffee producing area in Ethiopia, but today it represents more than 50, 000 coffee farmers, that is, more than 300000 families!

The Conga Co-operative was established in 1994. Because of its proximity to the Konga River Basin, Konga was used as the name of the cooperative. The Konga Cooperative covers 1556 families of small coffee farmers, all of whom cultivate an average area of less than 1.25ha at an altitude of about 1800 to 2000 meters. Coffee varieties are mainly a mixture of Typica and local native species (Heirloom).

What makes Konga special is the red soil where coffee beans are grown. Laterite is rich in high-speed iron, and the thickness of laterite is 1.5m. Deep soil is rich in nutrients, and high iron content is also good for coffee beans, because iron is a micronutrient that helps plants produce chlorophyll, which is very helpful for photosynthesis, allowing plants to absorb more energy and produce better fruits. There is no doubt that red soil is one of the keys to the production of delicious coffee beans by Kongjia Cooperative.

The Kongjia cooperative has its own water washing treatment plant, and the water washing process is quite meticulous. Freshly ripe coffee cherries will first go through the peeling machine to remove the peel, and the pulp and mucous layer will be removed during the fermentation process. After the fermentation process is completed, it will be washed with clean spring water to remove the fermented mucous layer. In Kongjia, shell beans are placed on shaded viaducts for 10 to 12 days to dry so that the moisture can be reduced to 12%. After that, the beans will be moved to the warehouse for graded packaging, which will be sold to exporters, who will sell to the international coffee market.

Kong's coffee beans, in addition to the typical Yega fruit tone, the washing batches we have tested these times have a very comfortable flavor of honey grapefruit tea! The acidity is just right, with a little lime aroma, with blueberry sweetness, sweet and sour taste, is the charm of the Confucius family.

And it tastes clean, and it's easy to get the taste you like when brewed in an American coffee pot. Some batches can also be traced back to specific small farmers to taste Kong plus different charm.

Introduction to the flavor difference between Ethiopian Yejasuefei and Sidamo coffee beans