A brief introduction to the characteristics of Esseguo Tintin Coffee beans introduction to the taste of hand-flushed Yega Xuefei

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The Godding Cooperative, located in the Waka producing area at the southeast end of Yega Sheffield, was originally part of the Waka Cooperative under the YCFCU of the Yega Sheffield Alliance.

But later, with the pursuit of traceability of raw coffee beans, independent "single producing areas" were excavated by coffee hunters all over the world, so in 2012, Guoding Ding, which has about 300 farmers, was independently established.

Guodingding Village was the first independent village area, and many small farmers were also members of the Waka Cooperative, so the technology of producing coffee was not to mention.

Guodingding Cooperative is known as the last piece of pure land of Yejia Xuefei, so the raw bean treatment is also a very traditional treatment (water washing and sun treatment).

Producing area: Yega Xuefei, Ethiopia

Variety: Ethiopian native species

Flavor: fruity, including pineapple, strawberry flavor, outstanding acidity.

Qianjie Coffee hand rushed to share

Hand flushing (the parameters of cooking techniques should be kept consistent as far as possible)

Filter cup: Hario V60, water temperature: 90 ℃, ratio of powder to water: 1: 15; degree of grinding: medium and fine grinding (BG-6S: 58% pass rate of Chinese standard No. 20 sieve)

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 40 seconds (because the beans are relatively fresh, the gas is exuberant, and the steaming time is slightly prolonged) small water flows are injected around the circle to 124 grams for stages, and when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 2grams 39t00 ".

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