Yega Xuefei Yadi (Ardi) Cooperative introduction Yega Xuefei Coffee introduction

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Ardi, a cooperative of 700 small coffee farmers, was named after the 4.4 million-year-old fossil remains of a female found in 1992.

Ardi's process is quite meticulous, ripe cherries are hand-picked and dried on high African trellises for three weeks. During the whole 3-week drying process, workers turn once every two hours, and every day they stir continuously by hand to ensure uniform drying, ensuring that the coffee cherry fruits of the sun ripeness degree are uniformly dried into the final product.

The improved solarization method addresses two shortcomings of the traditional method: only fully ripe dark red coffee cherries are picked at the time of picking, and the beans are screened for defective beans at the processing plant before being exposed to the sun, so that the size and maturity of the beans look more even. Next, use a raised wooden frame or whole trellis for sunning, which will avoid the risk of the beans being contaminated by odors when placed on the ground. During the exposure process, the beans should be carefully cared for so that the coffee beans can be evenly exposed to moisture; every three to five days, the coffee workers will manually screen out the bad moldy beans.

So by the time the sun is done and the beans come into the field to peel and flesh, a bright crimson coffee cherry has been tanned black and the beans are good grade green.

Front Street suggested brewing parameters:

Hand washing: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4, and the water temperature is 90℃.

Siphon grinding degree is 4, water temperature is 90℃~91℃

The grinding degree of Aile pressure is recommended to be 3.5, and the water temperature is 90℃.