Flavor characteristics of Ethiopian Kongjia Coffee beans how does Yega Xuefei coffee taste good?

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Qianjie-Yejia Xuefei Kong plus hand to make and share

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.

Hand-brewed coffee is usually brewed with single-product coffee beans, the taste buds are layered, the aroma is as layered as flowers, and the color is relatively clear and clean. it is a coffee utensil for many coffee-loving families, and it is also the first choice for beginners in hand-brewing coffee.

Yega, Xuefei, Conga.

Country: Ethiopia

Manor: Conga Manor

Altitude: 1900-2250 m

Bean seed: original species

Treatment: washing

Baking degree: moderate

Flavor: citrus, jasmine, honey, berries

Parameters & techniques: powder weight 20g; V60 filter cup; medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 50%); water temperature 90 ℃, powder / water ratio 1 / 15; direct water injection to 300g, stirring 5 times in 1 minute and 30 seconds, let powder water fully contact, soak to 2 minutes to press out and filter out, the extraction time of all coffee is 2: 05 ".

Small gifts of knowledge: the Konga Cooperative (Konga Coop) is one of the 26 alliances of the Yegashev Coffee Farmers' Cooperative Union (The Yirgacheffe Coffee Farmers Cooperatives Union) (YCFCU).

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