The characteristics of the Coffee producing area Story of Yega Sheffield Wauka Co-operative Coffee Co-operative Coffee producing area

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Today, Qianjie wants to share a cup of coffee suitable for beginners, Yega Xuefei's woka. Waka Coffee comes from the small town of Werka in southern Ethiopia and produces high-quality Yega Chuefei coffee, characterized by fresh and elegant floral aroma and clean and bright acidity. Coffee is mainly grown by more than 700 local small farmers, using the traditional washing and sun treatment, because the flavor and taste of Waka coffee is outstanding with the characteristics of producing areas, which makes it one of the representatives of Ethiopian boutique coffee. Why the rich flavor of Waka is so lovable, Qianjie believes that to a large extent, it is closely related to the cooperation of farmers, the careful harvest of coffee and the rigor of handling. Yega Xuefei has always been an indispensable producing area of boutique coffee and a treasure place in the coffee industry. if one day Yega Xuefei's coffee is no longer so charming, then Qianjie believes that the development of boutique coffee will slow down.

Yirgacheffe is located in the Gedeo region of southern Ethiopia. The well-known jurisdiction of this area is Yegashafi and Kochere, which is at an altitude of 1700-2100m. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

Most of the coffee cultivation of [Yega Xuefei] belongs to the pastoral coffee model, in which coffee farmers plant coffee trees near their living areas and harvest them during the harvest season. it is then sent to a nearby treatment plant built on water for unified treatment (or purchased by a middleman). In addition to a small number of plantations that have the strength to grow, pick and handle raw coffee beans independently, many coffee beans from different regions and varieties will be centrally processed by the processing plant and then sent to the auction house for official evaluation and grading. This is why we often see that Ethiopian coffee beans are named after processing plants or cooperatives.

Why is it called Waka?

The Waka Cooperative is under the control of the YCFCU Cooperative Union. Founded in 2005, the Waka Cooperative is located in a remote area of the Yega Snow Coffee producing area, 75 kilometers away from the local coffee distribution center Dilla. The external road is in poor condition, with 20 kilometers of dirt roads from the cooperative to the main tarmac road. The cooperative is made up of 305 farmers, with a planting area of about 763 hectares and an annual output of nearly 460 tons. Because no chemical fertilizers or pesticides are used in coffee cultivation, Waka farmers have also obtained the Skal organic coffee certification recognized by the European Union.

More than half of the coffee grown in Ethiopia belongs to the Garden Coffee type. Courtyard coffee means that small coffee farmers grow coffee in a small area in their backyard, with an average planting area of 0.5 to 1.5 hectares per household, with coffee as the main cash crop. In addition, miscellaneous grain crops such as plantains are planted as shade and food. Each farmer is not only self-sufficient in grain, but also produces coffee beans in exchange for other daily necessities. This mode of production, coupled with the local unique native tree species coffee garden, makes the flavor of each batch of coffee beans different and quite unique. Qianjie Coffee buys this batch of Yega Schiffe-Waka, using the traditional washing method. It has a typical water washing Yega snow coffee tone, and the distinct floral, dry and wet aromas all have a strong citrus flavor.

Washing treatment method

Screening coffee cherries-removing pulp-fermentation-washing-drying-shelling

Put the selected coffee cherry into the peeling machine and initially remove its skin and pulp; put the coffee beans with residual pectin into water and let them ferment for about 24 hours; after fermentation, wash the coffee beans with parchment in a flow tank to remove their pulp and pectin; dry the coffee beans after cleaning or dry them with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

Roasting Analysis of Qianjie Coffee

The temperature of the first explosion is 185.5 ", and the temperature of the furnace is 45" after the first explosion. The temperature is 195 ℃.

Front Street Coffee Yega Shifeiwaka Color value

Agtron bean color value 71.3 above), Agtron pink value 80.9 (bottom figure), Roast Delta value 9.6

Yega Shirley Favoca washing

Country: Ethiopia

Producing area: Yega Xuefei

Altitude: 1850-2100m

Treatment: washing treatment

Grade: G1

Variety: Heirloom

Qianjie coffee brewing parameters

Recommended cooking method: hand filter cup: Hario V60 water temperature: 90 ℃ powder quantity: 15g powder / water ratio: 1:15 grinding degree: medium fine grinding (BG 6s: Chinese standard No. 20 sieve pass rate 80%)

Cooking technique: staged extraction-the first stage water injection is steamed with 30 grams of water for 30 seconds, the second stage water injection is carried out when small water flow is injected around the circle to 120 grams, and when the water level is about to be exposed to the powder bed, the third stage continues to inject water to 225 grams to stop water injection, remove the filter cup when the water level drop is about to reveal the powder bed, (the time of steaming starts) the extraction time is 2 grams 3910 ".

Flavor description: there are lemon, plum and Tieguanyin in the entrance. Under the change of temperature, the caramel taste is obvious, the acidity is bright, and the taste is obvious.

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