What is the flavor of coffee beans in Africa? Yega Chuefei Fruit Ding Coffee is primitive and ancient.

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Introduction to Qianjie-Yejia Xuefei washed Fruit Tintin

The coffee beans produced by diced fruit belong to the native species of Ethiopian coffee and retain the original ancient flavor of Ethiopian coffee. The Guotintin Cooperative is located in the Worka Kebele producing area of Godibane at the southern tip of Yega Sheffield, 75 kilometers away from the local coffee distribution town of DILLA.

Originally part of the Waka Cooperative, the Guotintin Cooperative became independent in 2012 and now has more than 600 individual coffee farmers. Guodingding Cooperative, with an planting area of about 763 hectares and an annual output of nearly 460 tons, belongs to a smaller farmers' cooperative. Because no chemical fertilizers or insecticides are used in coffee cultivation, the coffee produced by the Guoding Cooperative has also won the SKAL organic coffee certification recognized by the European Union.

These coffees not only have organic and fair trade certification, but even come from coffee trees up to 2300 meters above sea level. Such unique local conditions create the unique flavor of Guoding coffee.

In addition, because of its remote location, the road to Guodintin is extremely difficult, so its treatment is relatively traditional and retains the original flavor of Ethiopian coffee, allowing people to find the original ancient flavor of Ethiopian coffee.

The picked Ding Ding coffee can be treated in two ways: sun exposure and water washing.

Sun treatment: carefully select the complete mature coffee cherry fruit during harvest and dry it on a high African scaffolding for 2 to 3 weeks. Carefully control the temperature of fermentation to ensure proper air circulation.

During the sun, we also need to rely on experienced farmers to turn the cherry fruit regularly to avoid damage to the flavor of raw beans during drying, and finally remove the pulp and endocarp.

Washing treatment: when picking, pick out the immature fruit and miscellaneous leaves, remove the outer skin of the fruit, pick out the beans, then wash and soak the beans, so that the beans begin to ferment, allowing microorganisms and enzymes to decompose the beans to produce sour and other flavors. After fermentation, the beans are then insolated or dried to prevent coffee beans from getting moldy.

Yejia Xuefei Guoding Cooperative washing

Producing area: Yega Xuefei, Ethiopia

Variety: Ethiopian native species

Altitude: 1800-2000m

Treatment: washing

Flavor: bright fruit, strawberry, jasmine flavor, outstanding acidity.

Knowledge: most coffee grows in the equator between the Tropic of Cancer and the Tropic of Cancer. Coffee planting belt and origin will have a great influence on its flavor.

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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