Tanzania Iyela Yera treatment plant washing Kent Kent AA grade flavor?

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Tanzania Iyela Yera treatment plant washing Kent Kent AA flavor?

The Yera Coffee Organization is founded by 239 small-scale coffee farmers who share a processing plant (commonly known as a central processing plant) to deal with their coffee cherries, which is quite common in Tanzania. Because traditional cooperative organizations are mostly corrupted by those in power. Yera Coffee was founded by Rashid, a successful entrepreneur and coffee farmer whose central processing plant was established in 2011. Yera Coffee farms range from 1800 to 1900 meters above sea level. There are three full-time supervisors to assist the organization in carrying out the good quality management program, which is carried out by Joshua Kasekwa, Issa Mwashiuya and Issaya Mwamgunda. Previously, the coffee here was half-washed, and for Yera, it was the first time it was fully washed in the first year.

The main harvest season in southern Tanzania is from June to August, and coffee trees bloom between September and October. Coffee cherries come from 239 small coffee farmers who ship the harvested coffee cherries directly to the central processing plant and sift them before shipping to ensure that only ripe coffee cherries are sent for processing. On the other hand, unripe or overripe cherries are taken home by coffee farmers and sold locally or left to drink.

The infrastructure in much of southern Tanzania is fairly basic, and in Yera, they use a hand-operated pulp planer connected to the engine, which allows them to process 2200KG coffee cherries every hour, which is common in Tanzania because it is efficient and achieves good results. After that, the coffee without endocarp will be placed in the tank for 24-36 hours to ferment according to the weather conditions, and then washed and graded in the channel. After grading, the coffee without endocarp will be soaked for 8 hours, and then placed on a high shelf to dry. In the drying process, temporary workers and coffee farmer volunteers will manually pick and remove all defective beans. Although Yera's infrastructure is simple, it does not limit their ability to increase production, and they have grown into a coffee grower organization in terms of membership.

Processing plant: Yera Iyela

Grade: AA

Treatment: washing

Variety: Kent Kent

Altitude: 1850 m

Flavor: mango and lime slightly sour flavor with sweet taste, the overall taste is smooth, clean and fresh

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.