Description of the taste and flavor of Yejia Coffee beans is hand-made Yega Chefe Coffee delicious

Friends who like flower-and-fruit coffee must be no stranger to Yejia Xuefei. As the facade representative of Ethiopian coffee, Yega Xuefei not only has a fragrant and pleasant smell of flowers, but also with fresh and rich fruit flavor, is the first choice for coffee rookies.

The unique planting environment of Yejashafi town

As can be seen from the map, Yegashafi is a small town, administratively belonging to Sidamo, the province of Sidamo in Ethiopia, located in the central and southern part of the country, with an elevation of more than 2,000 meters, making it one of the highest producing areas in Ethiopia. Local farmers will plant coffee trees in their own backyard, or mixed with other crops in the farmland, the yield per household is not much, it is a typical rural coffee.

There is a significant temperature difference between day and night at high altitude. coffee trees grow slowly, take longer for fruit ripening, and accordingly store more aromatic substances, so the harvest season is later. The harvest season is usually from October to January of the following year, when busy farmers are seen gathering coffee fruits in the mountains and in the back garden of their homes, and then send them to the cooperative in the village for unified treatment. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

Cochel, Fog Valley and Godibe, which we often hear, are all very well-known micro-producing areas under the Yega Sheffield coffee producing area. they all have excellent cooperative production teams and produce coffee with unique characteristics. Located in the Waka production area at the southeast end of Yegashafi, another mature production team, the Guoding Cooperative, has a member of about 300 farmers. It was set up separately in 2012 because of the rising and bright flavor of Yega Xuefei. Many small farmers were also members of the Woka Cooperative, so the technology of producing coffee was not a problem. The Guoding cooperative coffee in Qianjie is treated with traditional washing.

The formation of the flavor of the classic Yejasuffi

In the eyes of coffee people all over the world, Yega Xuefei is one of the outstanding representatives of African coffee beans, with bright acidity, yellow lemon aroma rather than general citrus tone, and very clean mouth touch and finish. Yega Xuefei has such a distinct style, in addition to the inherent local conditions, a large part of the reason is due to the washing treatment technology introduced by the Ethiopian government from Central and South America in 1972.

Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running water, resulting in higher production costs. During the treatment, put the mellow beans into the pool and pass them back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. Impurities and defective beans are removed in each step, so the quality of raw beans is more uniform, and the final transaction price is higher than that of natural drying coffee. Washing not only greatly reduces the defect rate of coffee, but also wins Yega Xuefei fresh citrus tone and elegant white flower aroma, with a bright, delicate and clean overall flavor.

In the past, most of the coffee we drank was bitter, and the reason why the coffee was bitter was mainly because the roaster roasted the coffee beans deeply, and the main flavor was nuts and dark chocolate. With the emergence of the concept of boutique coffee, in order to retain more acidity, the roaster roasted the Yejashafi coffee only to a proper light degree, and the lightly roasted Yejasuefi showed a pleasant sweet and sour fruit and the smell of white flowers, which can be said to have opened a new era of sour coffee. Like sweetness and fear bitterness, which is precisely the popular taste, which is one of the reasons why Yega Xuefei is so popular all over the world.

Qianjie launched Yejiaxuefei rations beans is the use of water washing and medium-light baking, with the classic Yega Xuefei flavor, suitable for hand flushing, cold extraction, French kettle and other ways of cooking. Qianjie's rations bean series allows friends who have just come into contact with coffee circles to taste the basic flavor of the producing area at an affordable price, and the design of small packages can also avoid endless waste. If you want to taste the classic aroma of Yega Chuefei, Qianjie thinks the black coffee extracted by hand is the best.

The proportion of hand-flushing parameters of Yejiaxuefei coffee beans

No matter which extraction method is used, Qianjie believes that the freshness of coffee beans is very important. The aroma of coffee that has been roasted for more than two months is likely to have been lost, and it is difficult to restore the aroma of the cup even with excellent extraction. In order to make you feel the best taste of coffee, Qianjie only delivers beans that are freshly baked within 5 days, and you can almost start brewing when you receive it.

Because Yejia Xuefei uses shallow roasting, the quality of coffee beans is hard, which requires high temperature hot water of 92 ℃-93 ℃ to stimulate the aroma of flowers and fruit in the coffee. Grinding degree Qianjie recommended medium fine grinding degree (the pass rate of Chinese standard No. 20 screen is 78%). Too thick to extract mellow substances, brewed coffee will appear thin. Too fine is easy to be over-extracted at high water temperature, and the coffee brewed is prone to bitterness.

In the process of cup testing, Qianjie noticed that the bean showed different flavors at different temperatures, so three-stage extraction was used to make different flavor substances show better when the powder layer warms up. In order to highlight the fresh and charming aroma of washing Yega, the front street uses a V60 filter cup for cooking. The spiral design of the filter cup allows coffee powder to exhaust better and maximize the volatilization and dissolution of sour substances.

In terms of brewing ratio, Qianjie thinks that either one, 15, or 16 is OK. If you want a stronger taste, use 1:15. If you want to feel the sweetness of the flowers more clearly, you can use 1:16 to spread the flavor.

Filter cup: V60 water temperature: 92-93 ℃ powder quantity: 15g powder water ratio: 1:15 grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 78%)

Three-stage water injection: wet the powder bed with twice as much water as coffee powder to form a drum and steam for 30s, then fill the small water from the inside to the outer circle to 125g, wait for the powder bed to drop to half of the filter cup, and continue to inject the same fine water into the third section to 225g, until all the coffee liquid has been filtered and remove the filter cup for about 2 minutes. After the coffee in the filter cup flows into the next pot, remove the filter cup, then shake and share the coffee liquid in the pot evenly, and you can taste the flavor of Yega Xuefei from the high temperature.

Description of the flavor of hand-washed Yega Xuefei

After the washed Yejiaxuefei coffee beans are ground into powder, you can smell the fragrance of honey and jasmine. After hot water is injected into the current street, it begins to give off a hint of berry flavor. The entrance of the black coffee is bright lemon, citrus and green tea. With the change of temperature, there are raspberry, cream, sugar cane aftertaste, sweet obvious, taste clean and sweet.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex