What is the reason why Yejia Cedar Fruit Ding Ding is so bitter? how to make the right coffee?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Yirga Shefi is a small town in Ethiopia, located in the administrative district of Sidama Province. The town has been a wetland since ancient times-the old saying "Yirga" means "settle down" and "Cheffe" means "wetland".

Yegashefi is one of the highest coffee producing areas in the world, and is also synonymous with Ethiopian fine coffee. With an altitude of 1700-2100 meters, it is cool and foggy all the year round, and the four seasons are like spring. The terrain environment and unique planting system provide the best conditions for the cultivation of fine coffee beans.

Strictly speaking, Yejia Shefei is a sub-producing area of Sidamo. This town is located in the northwest of Sidamo, near mountains and lakes. It is one of the coffee producing areas with the highest average altitude in Ethiopia. However, due to its unique flavor, it is independent from Sidamo and has become the most famous producing area in Africa.

Most coffee trees in the Yega region are grown in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee.

Guodingshe Cooperative

Guodin Cooperative, located in the Woka production area at the southeast end of Yegashefi, was originally part of the Woka Cooperative under YCFCU of Yegashefi Alliance.

However, with the pursuit of traceability of coffee beans, independent "single producing areas" were excavated by coffee hunters all over the world, so in 2012, with about 300 farmers, the fruit Ding Ding was independently established.

Godinn was one of the first villages to be independent, and many small farmers were members of the original Woka cooperative, so the technology for producing coffee was not a problem.

The fruit tinting cooperative is known as the last pure land of Yega Shefi, so the raw beans are treated in a very traditional way (washing and sun treatment).

Front Street Coffee Share Brewing Parameters

Recommended cooking method: hand brewing

Filter cup: Hario V60

Water temperature: 90℃

Powder: 15g

Powder water ratio: 1:15

Grindability: medium and fine grinding (BG 6k: 58% pass rate of No.20 sieve of Chinese standard)

Brewing method: staged extraction

Steaming with 34g water for 36 seconds, injecting water in a circle to 120g with small water flow, stopping injecting water to 229g when the water level drops to expose the powder bed, removing the filter cup when the water level drops to expose the powder bed, and extracting for 200 ".

Flavor: The overall taste is solid, fermented and tropical fruits are more prominent, with temperature changes, showing berry, cream flavor, lingering citrus sweet and sour taste between the teeth.

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