Ethiopia Yega Xuefei Konga sun-dried beans

There is also a new bean from Ethiopia-the famous sunburn yega! The most memorable thing about the sun is the IDIDO Fog Canyon three years ago.(yirgacheffe idido misty valley)--And that sometimes sweet orange, sometimes lemon and sometimes small tribute orange citrus flavor-now think back to the year IDIDO accompanied---as if spring, summer, autumn and winter are the harvest season of fruit--we happily fly on the branches like birds to eat the freshest fruit... Now the sun Yaga King returns--but only for a new general, Konga with idido.

As we all know, yirgacheffe was once famous for its washed beans, which benefited from the abundant water resources in the area, but the natural native species bred by natural high altitude (about 1800 meters) and superior geographical climate conditions showed more unique flavor. Although it was less pure than washed beans, it was wild and mellow, which was closer to the style of primitive coffee forest in southern Ethiopia. In recent years, the sun-treated yejia shefei has also been a dark horse in the cup evaluation list, idido, biloya, kochere, konga, etc., and the momentum far overshadowed the water-washed yejia.

This bean comes from the konga cooperative just 5kl from yirgacheffe, named after the nearby konga river. The cooperative is a small cooperative of about 600 farmers and has been in operation for nearly a decade.

So how does this sun-dried konga taste? The professional cup judges gave the evaluation: extremely bright, ripe cherry, peach and strawberry in one subtle fruit flavor, clear taste, lingering sweetness.

From this, we can see that although it belongs to the sun yega, this is definitely a different from idido's best yega-what kind of cup performance will there be? Expect the boss to open the oven quickly so that we can taste it quickly!