The town of Wanago introduces the hand-brewing parameters of Yega-Xuefei coffee

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The town of Wanago is a small area of Gedeo in southern Ethiopia. Gedeo is about 5 kilometers south of the town of Yegashefi. The coffee batches produced in this small producing area have always had an amazing performance. Carefully select fully ripe coffee cherries, carefully pick out defective beans in the process of scaffolding, improve flavor cleanliness and consistency, and ensure that each batch is of the best quality. These small farmers cultivate an average of about 1 hectare of coffee at an altitude of about 1900-2100 meters, and the coffee varieties are mainly native species (Heirloom). The annual rainfall of 1900mm in this small area is 1900mm. 4 months is the dry season, and 9 months is the rainy season. Coffee farmers screen coffee with graded red cherry color.

After the fruit is produced by the nearby treatment plant Omar-Abedu treatment Plant (Oumer-Abedu), it is placed directly on the scaffolding and naturally exposed, and it is turned every 2-3 hours in the first few days to prevent excessive fermentation. After four to six weeks of sun exposure, the humidity reaches 12% or less and is auctioned by the Ethiopian Commodity Exchange (ECX) cup, usually in the sun.

The processed beans are stored in the form of shell beans and will not be shelled until they are exported.

It is suggested that the filter cup V60, the grinding degree of Fuji 3.5, the water temperature 90 °, the ratio of powder to water 1: 15, 15 grams of powder, 225 grams of water, the total cooking time is 2 minutes.