Kong Shen Lane sun Yega Xuefei hand wash good drink _ hand sunburn Yega coffee is too bitter what to do

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

There are mainly eight major producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe. Yirgacheffe is located in the Gedeo region of southern Ethiopia. The jurisdiction of this area is well known as Yegashefi and Kochere. As the coffee produced by Yirgacheffe has a unique flavor and is widely loved, it has its own style in product classification and has always occupied a place in the global boutique coffee market. Yirgacheffe, located in Sidama province, is a small town of its own, with three small producing areas, Wenago,

Kochere and Gelena Abaya, because the flavor of the coffee produced is almost the same as that of Yega Sheffield, so Kochere is also classified as Yega Sheffield. Ethiopia implemented a new trading and grading system in November 2009, with the establishment of the Commodity Exchange (ECX), through which coffee and other agricultural products were made public by this official institution, in addition to Yega Xuefei, three new by-product areas such as Wenago, Kochere and Genlena Abaya were added, which shows that the flavor of these three areas is so detailed that it can be subdivided. Since the implementation of the ECX system in 2008, most raw coffee beans have been sold by bidding under this system, but cooperatives are not under this jurisdiction, and they can directly contact buyers, negotiate prices and export.

The Conga Cooperative (Konga Coop) is one of the 26 alliances of The Yirgacheffe Coffee Farmers Cooperatives Union (YCFCU). YCFCU now represents more than 50, 000 coffee farmers belonging to more than 300000 household representatives. Founded in June 2002, all 26 alliances are located in the Gedeo region of southern Ethiopia and are an important coffee producing area in Ethiopia. The Conga Cooperative (Konga Coop), made up of 1556 family members of small coffee farmers, located 5 km south of Yirgacheffe, was established in 1994 and joined the YCFCU Cooperative Union in 2002.

The average cultivation area of these small coffee farmers is less than 1.25ha and the altitude is about 1800 to 2000 meters. The coffee varieties are mainly a mixture of Typica and Heirloom (local native species). Every one or two years, members of the cooperative will vote in an election to elect an executive committee, and the executive committee can decide on the purchase of new equipment, exchange business information with members, and how to pay for transactions. In addition, YCFCU will also assign professional managers to cooperatives to provide guidance and advice on harvest, production and other procedures, so as to increase production and improve quality. The establishment of the cooperative allows its farmers to avoid low-cost exploitation by purchasers, and when the economy is in trouble, the cooperative can also provide loan assistance, which is very positive for both farmers and coffee production. This batch of Konga Coop is a sun batch with rich aromas of strawberries and blueberries, rich flavors of lemon, vanilla ice cream and blueberries in the front, sweet and sour taste of kumquat and citrus, sweet and sweet of peach jam, full and rich tropical fruit flavor as a whole, and sweet taste of strawberry wine.

How to make Yega Xuefei coffee [hole deepening lane] well?

Qianjie coffee hand punch reference: weigh 15g [hole deepening lane] coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Japanese Ice hand Chong [Kongjia Deep Lane]

Qianjie coffee ice hand flushing [hole deepening lane] reference:

Yega Chuefei Coffee [hole deepening lane], light medium baking, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 91 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

END