What is the brand of Essel Guoding Coffee? how to brew and share?

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

Qianjie Coffee-Yega Xuefei Fruit Ding Ding, hand-brewed and shared

Yirga, formerly a small town in Ethiopia in the district of Sidamo province, has been a wetland since ancient times-the ancient saying "Yega" means "settle down" and "Cheffe" means "wetland".

Yega Xuefei is one of the highest coffee producing areas in the world, and it is also synonymous with Ethiopian boutique coffee. With an altitude of 1700-2100 meters, it is cool and foggy all the year round, like spring all year round. the topographical environment and unique planting system provide the best conditions for the cultivation of boutique coffee beans.

Strictly speaking, Yegashifi is a by-product area of Sidamo, a small town located northwest of Sidamo, with a mountain and a lake, and is one of the highest coffee-producing areas in Ethiopia, but because of its unique flavor, it is independent from Sidamo and has become one of the most famous producing areas in Africa.

Most of the coffee trees in Yega are planted in farmers' own backyards or mixed with other crops in the farmland, with little yield per household, which is a typical pastoral coffee.

The so-called "Yega Chuefei" often refers to the strong aromas of jasmine, lemon or green citric acid, as well as the sweetness of peaches, almonds and tea. the coffee is rich in layers, delicate and mellow, charming in taste and sweet in finish. The phrase "coffee entrance, flowers in full bloom" is the most appropriate description, just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of flowers, the delicate thickness of body is like silk massage in the mouth.

| | Guodingding Cooperative Society |

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).

Parameter & technique

Filter cup Hario V60

15 grams of powder, medium and fine grinding (BG 6S: 58% pass rate of Chinese standard No. 20 screen)

Powder to water ratio at 1:15

Water temperature: 90 ℃

Segmented extraction

Steam for 35 seconds with 30 grams of water, circle water injection to 124 grams in the center of small flow, use slightly larger water injection to 228 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed to the powder bed, and (the time of steaming starts) the extraction time is 2 minutes 39 minutes.

Flavor: import citrus, black tea, with the change of temperature, cream, caramel, aftertaste is obvious and taste clean and sweet, the overall citrus blend tea feeling is more prominent.

Hand flushing in the extraction, we should pay special attention to the flow rate of water. If the water flow of hand flushing water suddenly increases and decreases, it will affect the uniformity of water injection, and at the same time, it will also make the extracted coffee have a bad taste. If the injected water column is too large, the direction of the water column is too inclined, which will cause the water flow to wash out a hole in the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction, and the water column is pulled too high, causing the flow to destroy the coffee powder, easy to inject air bubbles, uneven coffee extraction, which will also lead to too much area of the water column and contact air, and the water temperature will be affected.

END