Hand-brewed coffee beans recommend what coffee beans to use for hand-brewed coffee-- Malawi Mother Zuzu Cooperative

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Hand-brewed coffee beans recommend what coffee beans to use for hand-made coffee

A water-washed geisha from Luena Farm in the Missouku Mountains of Malawi

Suggestion of hand punching parameters: recommended filter cup V60, grinding degree small Fuji 3.5 scale, water temperature 90mur92, powder water ratio 1Grout 15g powder 15g powder 225 g water, total cooking time 2 minutes

Introduction:

The province of Cajanza (Kayanza) is located north of Burundi, on the border between Burundi and Rwanda.

At the junction. Cajanza province is able to produce high-quality coffee in the area due to two main reasons:

First, high-altitude climate environment, second, good washing treatment plant system and equipment.

Most of the coffee grown in Pulong are bourbon species, and Jackson and other varieties have been introduced in recent years.

The aroma of bourbon is obvious, the species of bourbon in Puguo is sweet enough, the acidity is more elegant and unknown bright type.

Should be quite competitive in the international market, but before the civil strife and many problems led to the slow development of the industry

And Pulong is not well-known enough, so the evaluation of the international market is not enough. Puguo is the main country

And the famous coffee producing areas are Kayanza, Ngozi, Mumirwa, Buyenzi,

Kirimiro and other areas.

Bui Water washing treatment Plant (Bwayi CWS) belongs to the Cayanza Cooperative (Sogestal Kayanza).

One of its water treatment plants, Pulongdi, currently has seven coffee cooperatives, the seven Sogestal.

It is mainly set up according to the producing area and geographical area, shouldering the management and post-treatment of the washing station and coordination.

Quality control and later stage work and sales; they are: Kayanza,Kirimiro

Kirundo/Muyinga,Ngozi,Mumirwa,Sonicoff and Coprotra.

Each cooperative will set up local water treatment plants according to its geographical location to provide services nearby.

Members of local coffee farmers handle the finished raw beans and then centralize them to the cooperatives above.

After doing the next steps and dealing with grading, sales and other matters, it will be handed over to the cooperative (Sogestal).

Take full responsibility.

The coffee cherries in the processing plant are all washed and fermented. After the coffee is fermented

It will be moved to a cool place to peel in advance to protect the coffee from direct sunlight.

Then the coffee will be moved to the dry scaffolding in the sun and constantly turned over to

The coffee is well exposed to the sun. And in the process of moving coffee to the scaffolding, coffee

The outer skin is intact! Description of the flavor of this batch of coffee: citrus tonality, fairy grass,

With a hint of mint, lively and sour as orange juice, thick and juicy, sweet finish.