Ethiopian ethiopia Coffee Bean heirloom Family Treasure Local Coffee varieties

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Front Street-introduction to Heirloom Coffee

Regular Ethiopian coffee drinkers should have heard of the original species [Heirloom]. Most Ethiopian varieties are named after this name, in fact, because there are too many Ethiopian varieties. It is like the natural gene bank of Arabica. On the one hand, there are many varieties, and it is difficult to identify and classify them. On the other hand, the Ethiopian government is reluctant to disclose the information of these varieties for protection reasons. So it is collectively called [Heirloom native species].

The Conga Cooperative (Konga Coop) is one of 26 cooperatives under the Yega Coffee Farmers' Cooperative Union (The Yirgacheffe Coffee Farmers Cooperatives Union, YCFCU). Established in 1994, Konga was used as the name of the co-operative because of its proximity to the Konga River Basin. The Konga Cooperative covers 1556 families of small coffee farmers, all of whom cultivate an average area of less than 1.25ha at an altitude of about 1800 to 2000 meters. Coffee varieties are mainly a mixture of Typica and local native species (Heirloom).

What makes Konga special is the red soil where coffee beans are grown (I can't help remembering the recent article about Pomei Hou, which is also red soil). Laterite is rich in high-speed iron, and the thickness of laterite is 1.5m. Deep soil is rich in nutrients, and high iron content is also good for coffee beans, because iron is a micronutrient that helps plants produce chlorophyll, which is very helpful for photosynthesis, allowing plants to absorb more energy and produce better fruits.

There is no doubt that red soil is one of the keys to the production of delicious coffee beans by Kongjia Cooperative.

The Kongjia cooperative improved the traditional sun treatment technology. Before the coffee cherry was exposed to the sun, it manually removed the immature green fruits or defective beans and abandoned the traditional ground exposure method, and used a high-cost elevated net bed to avoid absorbing the peculiar smell and miscellaneous smell on the ground in the process of sunlight. pick out moldy or damaged coffee fruits for the second time during the sun drying Two weeks later, after the pectin and sweetness in the coffee cherries are fully absorbed by the coffee beans, the coffee beans are removed by machine, and finally the defective beans are manually removed. Layers of checks can create the smooth and clean / elegant flower and fruit aroma of Sun Yega Chevy / silky red wine texture and charming chocolate finish.

Knowledge: Elaraby plus seed and Robasta seed are divided into individual coffee and Italian coffee according to the matching of coffee beans.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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