Yega Sheffield Conga Coffee Yega Feikonga Cooperative Day G1 introduction

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Qianjie-Yega Feikonga Cooperative Day G1

Today, I would like to share the special flavor of the beans of the Yega Sheffield Konga Cooperative.

This batch comes from the Japanese beans of the Yega Xuefei Conga Cooperative at an altitude of 1850 to 2050 meters.

The Conga Cooperative is made up of 1556 family members of small coffee farmers. It is located 5 km south of Yegashafi. The average elevation of the grown coffee is more than 1800 meters. The harvest period is from October of each year to February of the following year. The Konga Cooperative was founded in 1994 and joined the YCFCU Cooperative in 2002 as one of 26 coalitions located in the southern Gedeo region of Ethiopia. The name comes from the nearby Kongjia River and the local village of Kongjia.

The average agricultural noodle of coffee farmers is less than 1.25 centimeters, and the varieties planted are all a mixture of pickup trucks and native varieties. The special place of the Kongjia cooperative is that the coffee beans planted in the right place are rich in high loessial soil. and the thickness of the loess soil is up to 1.5 meters, and the deep soil has rich soil, which is very beneficial to the planting of coffee beans, because the element can help plants produce a trace amount of vitamin. Through photosynthesis, the plant absorbs moisture, which is beneficial to coffee beans.

Kongjia cooperative coffee is processed on an elevated drying bed.

The ripe coffee fruit will be harvested, the beans and inferior beans will be initially picked out, and the coffee fruit will be poured into the sink. The ripe fruit will sink to the bottom of the tank, and the immature or deficient fruit will surface. The ripe coffee fruit sunk at the bottom of the tank will be produced, and daily drying will be carried out on the viaduct of the exposure site, so as to prevent the smell of soil from being produced in the process of daily drying. Then reduce the moisture from 70% to about 10-12%. You need to turn the number of times a day to make sure the fruit is warm, and you need to cover it at night to avoid dampness. it is exposed that the outside of the coffee bar has hardened after four weeks, and then use the machine to remove it.

Sharing of coffee brewing parameters in Qianjie

Powder quantity: 15g; medium grind; Hario V60; water: 90 ℃; ratio of powder to water: 1: 15; steaming technique: staged extraction

Steaming with 30 grams of water, the steaming time is about 30 seconds, and about 90 grams of water is pumped into the small flow center, that is, when the water level is 120 grams, the water level drops and the powder bed is exposed. Continue to drain the water to the end of 225 grams. When the water level drops, the cup can be removed when the powder bed is exposed. When steaming starts, the extraction time is 1: 43 ".

When ground into powder, you can get bright spice and fragrance; the fragrance has a nose with orange peel, and the entrance has citrus sour fruit, sweet fruit, cream, berries, raspberries, and the whole bean shows a strong dark fruit flavor, sticky and sweet on the palate.

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