Introduction to the story of coffee producing area of Yejia Fei Kongjia Cooperative Coffee introduction to the flavor and taste of Confucius coffee beans

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A brief introduction to Ye Jia Xuefei Conga Coffee in Qianjie Street

Yejia Chuefei is mostly washed with water, but there are also a small number of excellent beans engraved in the sun to enhance the charming fruit aroma and mellow thickness. Coffee trees are mostly planted in farmers' own backyard or mixed with other crops in the field, the yield per household is not much, it is a typical rural coffee. These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique flavor of citrus and flowers. The so-called "Yega Chuefei" refers to the strong aromas of jasmine, lemon, peach, almond and tea. Coffee entrance, flowers in full bloom! Just like a flower touches the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of the flowers, the delicate mellow thickness (body) is like silk massage in the mouth.

Traditionally, Yejasuefei uses the oldest sun treatment, but in 1972, Ethiopia introduced water washing technology from Central and South America in order to improve its quality, making its jasmine and citrus fragrance clearer and more refined. Yega Xuefei has become one of the best quality beans in the world, thanks to its superb washing technology. Since the 1970s, this area has been mainly washed, becoming the most popular water-washed bean producing area in Egypt.

Sun Yega Chuefei sets a strict standard for collecting red fruits (as a result of coffee trees). Unripe green fruits or defective fruits are removed manually before exposure to coffee fruits, and damaged or moldy fruits are removed during the sun drying process. after two weeks, the flesh sugar and essence seep into the coffee beans, the water content is reduced to 12%, and then scrape the hardened pulp, pectin layer and pods with a planer. Take out the coffee beans and test the density and color of the beans. After eliminating the defective beans, the workers finally picked out the defective beans with the naked eye and screened them layer by layer, resulting in the cleanliness and vulgarity of Yejiaxuefei sun-dried beans and a strong attractive fruit aroma.

The Conga Cooperative (Konga Cooperative) is one of the 26 cooperatives under the The Yirgacheffe Coffee Farmers Cooperatives Union Coffee Farmers Cooperative Union (The Yirgacheffe Coffee Farmers Cooperatives Union, YCFCU), located 5 km south of the town of Yirgacheffe. The Konga Cooperative was established in 1994 and joined the YCFCU Cooperative Union in 2002. Because of its proximity to the Konga River basin, Konga is used as the name of the cooperative. The Konga Cooperative is composed of more than 1500 family members of small coffee farmers, whose average farming area is less than 1.25ha and grow at an altitude of about 1800 to 2250 meters. Coffee varieties are mainly a mixture of Typica and local native species (Heirloom).

What makes Konga special is that coffee beans are grown locally in red soil, which is rich in high-speed iron, and the red soil is 1.5m thick. Deep soil is rich in nutrients, and it is very advantageous to grow coffee beans in soils rich in iron content, because iron is a micronutrient that helps plants produce chlorophyll and allows coffee plants to absorb more nutrients through photosynthesis. it's good for the growth of coffee beans. The local fertile red land is the Kongjia Cooperative.

One of the keys to producing good coffee.

Product name: Yega Xuefei Kongjia G1

Origin: Ethiopia

Processing method: solarization

Baking degree: moderate baking

Altitude: 1900-2100 m

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