Suntan Yega Chuefei Gaidio FTO | King of Tropical fruits in Waka Harlow Balidi Cooperative Local

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Sunburn Yega Chuefei Gaidio FTO | what is the flavor of the native species of the tropical fruit king of the Wokaharo Balidi Cooperative?

Members of the Harlow Balidi Cooperative in worka originally belonged to the larger worka Cooperative, which became an independent cooperative in 2012 and became famous after winning fourth place in the East African Fine Coffee Association (EAFCA) Taste of Harvest Coffee Award in 2013. Ethiopia is the native place of Arabica coffee and the place where humans and coffee first met. Because Arabica coffee is a self-pollinating plant, wild coffee trees in the natural environment will all become "pure line" tree species with homogenous genes after generations of self-pollination. Coupled with accidental genetic mutations and millions of years of gradual development, Ethiopia may have tens of thousands of native coffee varieties, coffee trees that can be found everywhere in the fields or jungles of Ethiopia, may be groups of coffee varieties that can be found elsewhere, so Ethiopia is also the provenance treasure house of coffee in the world. In recent years, due to the vigorous development of the farmers' cooperative movement, coupled with the strong support of European and American boutique coffee buyers, many cooperatives have become famous star producers! Such as Biloya, Harfusa and Worka in YCFCU, are very popular in the international market. The average planting area of each farmer in Yejassefi is less than one hectare, so it is necessary to collect the berries harvested by each small farmer through the cooperative for centralized processing in order to export sufficient quantities for export.

The Waka Cooperative is under the umbrella of the YCFCU Cooperative Union. Founded in 2005, the Woka Cooperative is located in a remote area of the Yega Snow Coffee producing area, 75km from the local coffee distribution center Dilla. Originally made up of 305 farmers, the Waka Cooperative is a smaller farmers' cooperative with an planting area of about 763 hectares and an annual output of nearly 460 tons. Because no chemical fertilizers or pesticides are used in coffee cultivation, Waka farmers have also obtained the Skal organic coffee certification recognized by the European Union. Some coffee even comes from coffee trees up to 2300 meters high, and such unique local conditions have created the unique flavor of these Ethiopian coffee.

Production area: Gadio Gedeo Zone, YirgacheffeGedeo Zone

Altitude: 1900-2000 m

Variety: ancient excellent original species of Ethiopia

Producer: small farmers in villages

Treatment: sun drying of scaffolding after full washing

Flavor: berries, flowers, citrus, passion fruit, cherry, pineapple, sweet fruit sugar, soft sweet and sour.

Flavor: rich berry aromas peculiar to Africa, with light and bright acidity, one mouthful after another, enjoying the ever-changing layers of taste buds.

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 FTO when the water is cut off.