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Ye Jia Xue Fei Kong plus water to wash G1
Producing area: Yirgacheffe Yega Xuefei Konga Konga Cooperative
Altitude: 1800 to 2000 m
Treatment: Nature Washed/ traditional washing
Baking degree: shallowness
Flavor description: soft acidity, full of sweetness, honey grapefruit tea, clean and fresh jasmine, lemon, apricot, grapefruit, jasmine.
Qianjie recommended cooking parameters:
Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees
The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.
The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.
The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.
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 made up of more than 1500 family members of small coffee farmers whose average farming area is less than 1.25ha and is planted at an altitude of about 1800 to 2250 meters.
The Kongjia cooperative has its own water washing treatment plant, and the water washing process is quite meticulous. Freshly ripe coffee cherries will first go through the peeling machine to remove the peel, and the pulp and mucous layer will be removed during the fermentation process. After the fermentation process is completed, it will be washed with clean spring water to remove the fermented mucous layer.
In Kongjia, shell beans are placed on shaded viaducts for 10 to 12 days to dry so that the moisture can be reduced to 12%. After that, the beans will be moved to the warehouse for graded packaging, which will be sold to exporters, who will sell to the international coffee market.
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