Ethiopian Coffee | Watkonga strict selection of Red Cherry | recommendation of individual coffee beans

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Qianjie Coffee individual Coffee Bean recommendation-Ethiopian Coffee Yega Chuefei Red Cherry Project

Ethiopia-Yega Xuefei "Watkonga" strictly selected red cherries in the sun

Ethiopia-Yirgacheffe "Wotte Konga Washing Station" Gr1 Natural

GEDEO ZONE, the ethnic states in the southern part of the Yegashafi region

Small farmers around Wotte Konga WS, the owner of the farm

Original species

The picking method is hand-selected-the fruits after harvest are further selected by hand.

Refined processing plant Wotte Konga Washing Station (Adane Alemaehu)

Elevation Weekly farm house 1900-2200 meters, Wet mill 2050 meters

The palate is fresh and refreshing, with intense notes of dried strawberries, flowers and dark chocolate.

Brief introduction

The Red Cherry Project is a small-scale local quality improvement project.

Local coffee farmers are encouraged to produce high-quality coffee beans.

On the eve of harvest time, OLP (local producer organization) will invite local coffee farmers to participate in the production of 100% full maturity.

And small batches of coffee beans that have been hand-selected many times.

OLP also maintains the quality of coffee beans through a safe and stable delivery process and timely and appropriate handling procedures.

Sun treatment is a typical local coffee refining process.

Refined:

◎ full water washing process

It was completely soaked in the sink for 36-72 hours. The water must be changed every day.

After washing by water and implementing specific gravity selection, it is screened and placed on the African scaffolding.

After a day of shade drying, direct natural sun drying was taken in the morning and evening on the scaffolding of the African bed.

When the sun is strong, cover the linen cloth for shade drying. In addition, in order to avoid the rainforest, also prepare plastic cloth at any time.

Drying plant:

During the drying process, →, after the spring water washing treatment,

Send the state of shelled coffee beans to the state-run drying plant to carry out the follow-up work related to shelling.

Remove the shell → excluding sundries → size selection → specific gravity selection → electronic selection → manual selection

In the process of manual selection, the coffee beans are put on the conveyor belt.

For a period of time when the conveyor belt stops, the staff sitting on both sides carry out manual selection.

Usually the stop time is only 2-3 minutes, but this item stops for 10 minutes.

And by more than 10 years of experience of professional senior personnel engaged in this work, so this is a very special specification.

In the Konga area, there are many farmers' associations and private treatment plants, coupled with the flow of the Konga River.

Everyone calls it Konga Station.

In order to distinguish and better understand this particular area, the name "Wotte Konga Washing Station" is used.

Yega Chuefei Konga Walt Wote

The Wote washing plant is located in the Konga neighborhood of Yirgacheffee, where a private washing plant collects cherries from nearby coffee farmers. Yejasefei has always been known for its clean floral fragrance and acid-dominated washed beans, and Walter is probably the most complex and strong producing area in the whole of Yejashafi.

Walt is the name of the stream that flows through the water washing plant, and the water used by the treatment plant comes from this Walt Creek. The coffee cherries that Walter treats are harvested and supplied by more than 600,700 farmers around. Each farmer owns an average of less than one hectare of farmland, while less than 1500 coffee trees are planted per hectare, and a tree produces only about 100-200g coffee beans. The altitude of planting is about 1800-2000 meters.

The cherries harvested come from the farmyard and are a mixture of improved varieties and forest native species, which are often called Yejasuefi native species. After removing the peel and pulp, the coffee is subjected to wet fermentation, then graded in a running ditch, soaked in clean water, and then dried in the sun. The fermentation time in the flume is 24-36 hours, and the soaking time in clear water is 12-25 hours. The number of days of drying is about 12 Mui Mi for 15 days. The elevated shed will be covered with nylon net.

The washing plant is owned by Mergya and employs about 100 people.

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