YCFCU Yejia Sherphine Production Area Wanaguo| Adame Gorbota Co-operative Washing G1 Adame Gorbota Local

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YCFCU Yega snow caffeine producing area Vanago | what is the flavor of the native species of G1 Adame Gorbota washed by the Adamay Cooperative?

The Adame Gorbota Cooperative, which belongs to the Wenago producing area in Ethiopia, is about two kilometers away from the town of Yegashev in the southwest, and the Yadamei Cooperative (Adame Gorbota) currently has 533 members. The Adame Gorbota Cooperative, which belongs to the Wenago producing area in Ethiopia, is about two kilometers away from the town of Yegashev in the southwest, and the Yadamei Cooperative (Adame Gorbota) currently has 533 members. The small coffee farmers in the vicinity of the cooperative will deliver the red fruit of coffee to the cooperative after harvesting the red fruit on the farmland where they do not own much land, and then hand it over to the cooperative for treatment. The traditional YCFCU treatment process is carried out in the treatment plant, where the raw coffee beans are fermented in water for 48 hours and then washed and dried on the African scaffolding. This unique treatment gives Ethiopian native species a strong flavor: the delightful apricot sweetness and delicate acidity of this coffee.

The Adama Cooperative (Adame Gorbota) currently has 533 members. The small coffee farmers in the vicinity of the cooperative will deliver the red fruit of coffee to the cooperative after harvesting the red fruit on the farmland where they do not own much land, and then hand it over to the cooperative for treatment. The traditional YCFCU treatment process is carried out in the treatment plant. The raw coffee beans are fermented in water for 48 hours, then washed and dried on the African scaffolding.

The small coffee farmers in the vicinity of the cooperative will deliver the red fruit of coffee to the cooperative after harvesting the red fruit on the farmland where they do not own much land, and then hand it over to the cooperative for treatment. The traditional YCFCU treatment process is carried out in the treatment plant, where the raw coffee beans are fermented in water for 48 hours and then washed and dried on the African scaffolding. This unique treatment gives Ethiopian native species a strong flavor: the delightful apricot sweetness and delicate acidity of this coffee.

■ producing area: Varnago

■ altitude: 1750m

■ treatment: washing

■ level: G1

■ varieties: original species

■ flavor description: tea taste, Earl black tea, longan honey sweet

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.