What does Yega Xuefei mean? introduction to the flavor and taste of Ethiopian Yega Xuefei coffee beans

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Yejasuefi coffee beans are native to a small town in Ethiopia in eastern Africa, which is why some coffee beans are named Yejasuefi. Yirgacheff, the most famous producing area in Ethiopia, is located in a small town in the Sidamo district of Gedeo in southern Ethiopia.

Yirga cheffe (Yirga) means to settle down, and cheffe means wetland, so its original intention is to let us settle down in this wetland, and the Ethiopian people want the country to have a stable and peaceful development.

Different from other African countries, Ethiopia was invaded by Italy during World War II, but it was not engulfed by the wave of colonialism. Today, Ethiopia is one of the least developed countries in the world, its industrial base is still dominated by agriculture and animal husbandry, and the environment has not been damaged by human development. this is why Ethiopia is known as the cradle and hometown of native coffee varieties, so there is no doubt that it can produce coffee beans with fresh and charming flavor.

As the hometown of coffee, Ethiopia has its own advantages of topography and climate. For example, there are mainly mountain plateaus in Ethiopia, most of which belong to the Ethiopian plateau, and the Great Rift Valley of East Africa runs through the whole territory. The average elevation of nearly 3000 meters is known as the roof of Africa.

Because of the large latitude span and altitude difference, Ethiopia is located in the tropics, but the temperature is uneven in different places. The temperature range is 9.7 ℃ ~ 25.5 ℃, and the annual average temperature is 16 ℃. High altitude requires high altitude planting for high quality Arabica, which provides superior growth conditions at high altitude. The temperature difference range of 9.7 ℃ ~ 25.5 ℃ also provides a good growth temperature guarantee for high quality coffee beans with a growth temperature of 14 ℃ ~ 24 ℃. Every year, the heavy rainy season from June to September and the light rainy season from February to May ensure a sufficient supply of Rain Water. All kinds of gifts from nature provide a very favorable growth environment for coffee trees.

Thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans, and Yegashafi is synonymous with one of Ethiopia's fine washed coffee. The altitude of Yejiaxefi town is about 1700 meters to 2100 meters above sea level, and the mountain stream village here is foggy, like spring all the year round, with a cool breeze in summer and no cold in winter, so it brings high-quality growing conditions for high-quality coffee.

Through the observation cup test and comparison of Qianjie coffee, it is found that Yega Xuefei coffee beans are usually of different sizes, accompanied by a unique citrus flavor, which tastes sweet and sour. With the development of planting technology and the increasing maturity of processing methods, Yega Xuefei mainly uses water washing and sun treatment to extract coffee beans.

The picture above is the washed Yejia Xuefei, you can see that his color is turquoise, and very clean. The comparison of Qianjie coffee cups shows that the taste of washed Yejiaxuefei coffee beans is clean and bright, with honey sweetness, and the flower and fruit flavor is more lively.

On the other hand, the sun-dried Yega Xuefei coffee beans look yellowish green in color, and their sweetness and bursting degree are higher than those of water-washed Yejia, with a richer sense of hierarchy and lower acidity. Of course, this is just a comparison of Yega's two treatments.

Here, Qianjie coffee is recommended to start with the traditional water washing Yega, because Yega Xuefei is actually more common to show a clean taste, and the water washed Yega taste is clean and light. The ancient meaning of Yejia Xuefei already says: it refers to settling down in the wetland, so we can see that Yega Xuefei is rich in water resources. The long tradition of washing must have her excellent characteristics, so Yega Xuefei is worth bearing the brunt of it.

Compared with washed Yega, sun-dried Yejia Xuefei is relatively rare, and it has come to the fore with the diversified development of boutique coffee in recent years, with more ripe fruit tonality. Deeper brown sugar honey has rich sweetness and rich layers, but the cleanliness of the taste is not as good as that of water washing, so it is fascinating to be tasted by water washing and sun exposure one by one. Friends who like to drink fruit juice can directly choose sun-tanned Yega Xuefei coffee beans.

At present, the Yejia Xuefei coffee beans sold in Qianjie Coffee use medium and shallow roasting, which is more conducive to showing its floral aroma and sour flavor. In brewing, Qianjie coffee recommends the use of V60 filter cup trickling manual extraction.

Because after the coffee bean is ground into powder, its aromatic substances radiate quickly, and when brewing, good aromatic substances will appear first, so using medium fine grinding / fine granulated sugar size (80% of China No. 20 standard sieve) and higher water temperature, the way of brewing first quickly and then slowly is to better show its floral and sour flavor, so that it tends to the taste of berries without losing the sweetness of honey. And avoid the appearance of bad substances in the latter section, so as not to lose the cleanliness it should have.

Filter cup: V60 water temperature: 90-91 degrees Celsius powder: 15g powder-water ratio: 1:15 Grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 80%)

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 10 "trickling is completed, remove the filter cup and complete the extraction.