Yejia Xuefei sun arichaG1 coffee hand-made data sun aricha how to drink

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Hand washed sunburn yega Aricha. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 90-92 ℃ water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then slowly inject water until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Flavor description: Light fermented wine aroma, dates, sweet orange tones, dark berry, lychee, carambola, peach, peach, longan, dates, honey sweet, cocoa with a little spice, body thick and lasting finish

Factory Name: Coffee Workshop Front Street Cafe Address: No. 10 Baoan Front Street, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients List: Self-baked Shelf Life: 30 Net Content: 227g Packaging: Bulk Taste: Acidic Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar-Free Origin: Ethiopia Coffee Type: Yejia Xuefei Coffee Roasting Degree: Mild Roasting

This batch of Yegashefi is produced at the Kebel Aricha processing plant, near about 650-700 small coffee farmers who send ripe coffee berries here for processing and cash exchange. After the processing plant selects the available berries, they are placed directly on the shelf and exposed to the sun. They will be turned every 2-3 hours for the first few days to prevent excessive fermentation. After four to six weeks of sun exposure, depending on the weather and temperature, workers will remove the outer layer of pulp by machine and transport it to addis for storage. Sun-treated beans are usually stored in the form of shelled beans, which are not shelled until they are exported to ensure the quality of raw beans. This batch of sun-cured Arica is rated G1 by ECX, the highest rating. From green bean appearance, consistency, freshness to dry aroma and flavor, it is excellent. You can't miss it if you like bright acidity and strong berry flavor!

According to the different processing methods of coffee beans, Yejia Xuefei is divided into two categories:

Class A is the washing treatment method, the grade standard is formulated by SCAA of "American Fine Coffee Association", which is divided into Gr-1;Gr-2, the smaller the Arabic numeral, the higher the grade, G1 Ye Jia Sherfie style is distinct, citrus flavor and floral flavor are integrated in the coffee liquid, which is delicious that everyone can not resist;

Class B is the sun treatment of coffee beans, grades are divided into, Gr-1;Gr-3;Gr-4;Gr-5, the same highest grade of G1 sun plus sherry fruity, open with freshly roasted G1 sun plus sherry coffee bag can subvert everyone's original understanding of coffee, only to taste the highest grade of sun plus sherry people will believe that coffee is a fruit..

Initially, Yegashefi's coffee trees were cultivated by European monks (a bit like Belgian monks growing wheat to brew beer), but later by farmers or cooperatives. Yerga Shefi is actually constructed by surrounding coffee communities or cooperatives, including Idido, Harfusa, Hama, and Biloa near Misty Valley, all washed, but a small number of unique beans are deliberately sunburned to enhance the charming fruity flavor and body. These mountain villages are foggy, spring all year round, cool but not hot in summer, rain but not damp in winter, and they have a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers 'backyards or mixed with other crops in the field. The yield per household is not much. It is a typical pastoral coffee. Yega Shefi award-winning beans almost come from the coffee villages and communities mentioned above.

Treatment: Sunlight

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Gediyo

Altitude: 1900-2100 m

Breed: Native species

Produced by Kebel Aricha

Flavor: Light fermented bouquet, sweet orange, spice, sweet honey

About Project Origin

Sasa Sestic, winner of the 2015 World Barista Competition, started a green bean shopping project called Project Origin three years ago with his business team ONA Coffee. The project works directly with coffee farmers in poor countries and regions to improve their production conditions and pay them 20% above fair trade prices.

The project also aims to strengthen the relationship between roasters and coffee farmers and to guide coffee farmers to grow high-quality coffee beans. So far, Sasa has established relationships with coffee growers from eight countries, including Brazil, Panama, India, Ethiopia, El Salvador and Costa Rica.