The characteristic taste of Yejiaxiefi black coffee the difference between washing and tanning flavor of Yejiaxiefi coffee beans.

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Ethiopia's Yega Xuefei is known as the boutique coffee, its charm lies in the distinct lemon, citrus acid notes, as well as flower-like aroma, Qianjie coffee rations beans have a water wash Yega Xuefei. Qianjie Coffee rations bean series is designed to provide coffee lovers with the most cost-effective coffee beans, can experience the most classic coffee flavor, Yega Xuefei is one of the most classic coffee flavor, now everyone says, you can not drink Blue Mountain Coffee, but you must not drink Yega Xuefei.

Today, Qianjie Coffee is going to talk about the difference between water-washed Yega Xuefei coffee beans and sun-washed Yega Xuefei coffee beans. Not only can it be clearly judged in appearance, the silver skin of water-washed Yega Xuefei is more, while the silver skin of sun-washed Yega Xuefei is less, and there will be some differences in flavor. The sour quality of washed Ye Jia Xuefei is lighter and brighter, while the sun-washed Ye Jia Xuefei adds a sense of fermentation and sweetness.

Yejia Xuefei coffee producing area

Yejasuefi has always been one of the most important coffee producing areas in Ethiopia. It once belonged to the Sidamo coffee producing area, and later became an independent coffee producing area because of its unique flavor. It can be said that Yejashafi is not only a name of coffee producing area, but also a term for the description of specific coffee flavor. Yejia Xuefei coffee producing area is a high altitude coffee producing area, which is about 2000 meters above sea level. There are more than 40 cooperatives in the Yejashafi coffee producing area, which mainly manage coffee cultivation in a family business model.

There are also many well-known micro-producing areas under the Yega Sheffield Coffee area, such as Cochel, Fog Valley, Godibe and so on. These micro-producing areas have excellent cooperatives, and the Yega Xuefei coffee beans have their own unique flavor characteristics.

Ye Jia Xuefei coffee bean classification

Yejia Xuefei coffee variety is a local native species, small granule species, the appearance is more round, the bean body is very small, mostly between 14 and 15 orders. The grading system for Ethiopian coffee beans by ECX, the Ethiopian Commodity Exchange Ethiopian Commodity Exchange, established in 2012, is twofold.

On the one hand, the defect rate of coffee beans is graded. For every 300g of raw beans exported, the defective beans are less than 3, and the grade is G1. For every 300g of exported raw beans, there are 4-12 defective beans with a grade of G2.

On the other hand, the graded definition of flavor evaluation was used to evaluate the quality of G1 and G2 coffee beans by SCA American Fine Coffee Association cup. the coffee beans were rated as Q1 with more than 85 points and Q2 with 80-84.75 points.

Ye Jia Xuefei Coffee treatment method

Ethiopia traditionally uses the ancient sun treatment method, but after introducing the water washing method in 1972, the utilization rate of the water washing method is much higher than that of the sun method for several decades. The coffee beans treated by water washing method reduce the defect degree and are cleaner and brighter in flavor.

However, there are still farmers who prefer sun treatment. Coffee merchant Baghi misses the traditional flavor of sun beans, so he can't bear to be replaced by water washing, so he improves the sun treatment to improve the flavor and reduce the proportion of defects. several types of coffee beans from Fog Valley were launched, and the sun-treated Yejasuffi coffee also regained its status.

The most essential difference between the sun treatment and the water washing treatment is that the sun treatment retains the pulp flavor, while the water washing method removes the pulp flavor. Can feel the obvious difference in the taste, washing is cleaner and brighter, while the sun will be rich in taste.

It is also easy to distinguish between raw beans, washed coffee beans and yellowish green in the sun. The silver skin of the roasted washed coffee beans is obvious, while the sun-cured coffee beans have almost no silver skin residue, and the bean surface is relatively smooth.

Baking suggestion

The most iconic flavor of Yejia Coffee is its delicate acidity and rich aroma of flowers and fruits. In order to maximize this flavor, Qianjie uses light baking. Whether sun-treated or water-washed Yegashifi coffee beans can maximize their special flavor under light roasting. However, there are also moderately roasted coffee on the market, which slightly weakens its acidity in taste and enhances its mellow thickness. It depends on personal preference to choose. In the mainstream, it is mainly light roasted coffee.

Roaster Yangjia 800N (baking capacity 550g)

[sun Jie Jia Xuefei]

The baking idea of Qianjie is as follows: the furnace temperature is 200 degrees Celsius, the throttle is opened 3, the firepower is 150, the throttle is unchanged, the temperature recovery point is 35 degrees Celsius, when the furnace temperature is 140℃, the firepower is adjusted to 180C, the throttle is opened to 4; at this time, the bean watch turns yellow, the smell of grass disappears completely, and enters the dehydration stage. When the furnace temperature reaches 170℃, the firepower is adjusted to 150C, and the throttle remains unchanged. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the explosion starts, the firepower is adjusted to 120 degrees Celsius, the throttle is adjusted to 5, and the smell of toast is obviously changed to the smell of coffee.

The baking curve of red cherry coffee beans in front of the street.

[washing Yega Xuefei]

The baking idea of Qianjie is as follows: the furnace temperature is 200 degrees Celsius, the throttle is opened 3, the firepower is 160C, the throttle is unchanged, the temperature recovery point is 350mm, the throttle is 32 ", the furnace temperature is adjusted to 3.5at 151, and the firepower is adjusted to 180C when the furnace temperature is 140℃, the throttle remains unchanged; at this time, the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode, the firepower remains unchanged at 180, the throttle is adjusted to 4, and the smell of the toast is obviously changed to coffee, which is put into the pot at 195 degrees.

Qianjie Coffee washing Yega Sheffield Ding Ding Coffee Bean Baking Curve

Ye Jia Xuefei coffee brewing suggestion

In order to fully extract the acid properties of Yejiaxuefei, Qianjie uses higher water temperature and finer grinding degree for extraction, but in order to avoid over-extraction caused by high temperature, faster flow rate filter cups such as V60 filter cups will be used.

The V60 filter cup is in a 60 °cone shape, and the tapered angle allows the coffee powder to be distributed centrally, and when water is injected, the water can automatically converge to the center of the filter cup to ensure that the contact time between the water and the coffee powder is sufficient, so that the appropriate coffee liquid can be extracted.

In addition, the ribs on the inside of the body of the V60 filter cup extend clockwise from the bottom to the top, so that there is enough space between the filter paper and the filter cup, so that the flow of water is good. Coupled with the large holes in the bottom, the flow velocity is relatively faster than that of many filter cups.

The specific brewing parameters of Qianjie coffee are: V60 filter cup, water temperature 90 ℃, water powder ratio 1:15, powder quantity 15g, grindness BG#5F (China 20 standard sieve pass rate 80%)

Qianjie coffee is extracted by stages, the amount of steaming water is twice as much as that of coffee powder, that is, 30 grams of water is steamed for 30 seconds, the small flow is injected around to 125 grams, and the water level is about to be exposed when the powder bed is about to be exposed, continue to inject water to 225 grams to stop, the whole extraction time is 2 minutes.

Flavor description

[sunny Yega Chuefei Coffee] has a hint of fermented wine, rich taste, citrus, honey sweet, cocoa flavor, lingering finish.

[washed Yega Chuefei Coffee] the acidity will be brighter and lively, with citric acid, citrus aroma and delicate taste, with a hint of black tea at the end.

Generally speaking, both sun-dried and washed Yega-Chevy coffee are sour and juicy, similar to lemon and citrus.

What do you have to wash Yega Xuefei?

In front of Qianjie, it systematically introduces the difference between washing Yejia Xuefei and sunburn Yejia Xuefei. As mentioned earlier, Yejia Xuefei is a large coffee producing area, each small area and small plot in the producing area. Yega Xuefei will also have different flavor performance. The Yega Xuefei series on Qianjie Street is generally divided into water washing series and sun series. First introduce what coffee beans Yega Xuefei has in the water wash.

Yega Xuefei Kochel

Producing area: Yega Sheffield Kochel

Altitude: 1650-1800 m

Variety: original species

Treatment: washing

Grade: G1

Flavor: Jasmine, citric acid, caramel, berries

Yega, Xuefei, Conga.

Producing area: Yega Xuefei

Water washing station: Walter Kong plus treatment station

Altitude: 1300-2000 m

Variety: original species

Treatment method: washing treatment method

Grade: G1

Flavor: Jasmine, citrus, lemon, honey, green tea

Ye Jia Xue Fei Guo Ding Ding

Producing area: Yega Xuefei Gedeo Zone producing area

Altitude: 1900-2300 m

Variety: original species

Treatment: washing

Grade: G1

Flavor: there are citrus and black tea in the entrance. With the change of temperature, there are cream, caramel, almond and sweet aftertaste.

Yega Shirley Favorka

Producing area: Yega Xuefei producing area

Altitude: 1800-2000 m

Variety: original species

Treatment: washing

Grade: G1

Flavor: lemon, plum and Tieguanyin are imported. Under the change of temperature, the taste of caramel is obvious, the acidity is bright, and the taste is obvious.

What do you have in the sun?

Yega Xuefei Erica Aricha

Producing area: Yega Xuefei

Processing plant: Adorsi processing plant

Altitude: 1900-2000 m

Variety: original species

Treatment: insolation

Grade: G1

Flavor: aroma of ripe fruit, with obvious fermented aroma in the mouth, green lift, temperature drop slightly, citric acid, cream, and grape juice at the end.

Ye Jia Xuefei red cherry

Producing area: Yega Xuefei

Processing plant: Altland

Altitude: 2300 m

Variety: original species

Treatment: sun treatment

Grade: G1

Flavor: lemon, licorice, citrus, berries, sweet orange, overall sweetness is high, Huigan has caramel, cream flavor, aftertaste with black tea aroma

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