The taste of Yejashefi coffee is described, and the flavor characteristics of Ethiopian Yejasuefei coffee beans are introduced.

Although Yejia Xuefei is petite, she is gentle and delicate, sweet and lovely. Yejashafi coffee exudes an extremely complex aroma, showing an extremely excellent taste, which is difficult to describe. Intense aromas of jasmine, lemon or green citric acid, as well as peach, almond and tea aromas. In addition to the fragrance of flowers, the delicate mellow thickness is like silk and feels wonderful to the touch. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate, not strong in the mouth, medium in thickness, not obvious in acidity, but lively and bright, like fruit black tea.

This is what coffee friends say about the flavor of Yega Xuefei coffee. The front street is best described as "coffee entrance, flowers in full bloom". It shows that the flavor of Yejiaxuefei coffee is rich and memorable. At present, many coffee chemists begin to study the microclimate and soil and water around Yega Xuefei, in order to sum up the planting equation of fine coffee.

Let's take a look at what kind of environment makes such a flavor of Yejasuffi coffee.

Yega Xuefei is a boutique coffee producing area in Ethiopia. Its water-washed Yejasuefi coffee is the entry bean for the world to understand boutique coffee, and it is also the representative of Ethiopian coffee. At the same time, it is also the most popular bean in Qianjie coffee rations. Yega Xuefei is a small town, 1700-2100 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here is so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa.

Coffee as a crop, affected by the environment and climate, its flavor will be different. Of course, with the exception of Panamanian rosy summer coffee, because the worse the Panamanian rosy summer is, the better the coffee flavor is! The cool and foggy mountain stream village in the Yega-Xuefei producing area is like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, making it the best environment for planting Arabica. There are no large coffee plantations. Coffee farmers mix coffee with other crops, usually under banana trees, to form a unique landscape. Qianjie believes that the aftertaste of Yejashefi coffee has a lot to do with its high altitude and climate.

The Historical Origin of Yejashafi Coffee

Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer) and were later transferred to farmers or cooperatives. Coffee trees are naturally scattered in forests, countryside and backyards. During the harvest season, the Ethiopian Coffee Trading Company will go to town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei".

Yega Xuefei once belonged to the Sidamo producing area. Because of the outstanding production mode and flavor of coffee here, Ethiopian coffee farmers competed to be proud of the flavor of their own coffee, and became the most famous coffee producing area in Africa. Subsequently, Yega Xuefei was also distinguished from the Sidamo producing area and set up a school of its own.

Yejia Xuefei coffee bean treatment method

The treatment of coffee beans is basically related to the local climate, such as the wet bubble treatment of Manning coffee. The treatment of Yejiachefi coffee is the traditional method of tanning. However, after the introduction of water washing method in 1972, after decades, the utilization rate of water washing method is much higher than that of solarization method. Qianjie believes that the coffee beans treated by washing reduce the degree of defects and show cleaner and brighter flavor. Compared with water-washed coffee, sun-cured coffee has lower acidity, higher sweetness, clear touch, but slightly lower cleanliness, and produces more berry tonality and complexity in flavor. Such as the rations in front of the street, beans washed Yega Snow Coffee and Fruit Ding Coffee, Sun-dried Red Cherry Coffee.

Washing treatment method

After the peel and pulp of the coffee cherry is removed, the shell beans with pectin layer are put into the pool, washed with multiple water until the sticky pectin is washed, and finally the shell beans are evenly spread on the elevated bed to dry. After layers of careful treatment, without too many sugars to participate in the reaction process, the coffee flavor tends to be bright and fresh, and the jasmine fragrance in Yejassefi coffee combines with citrus flavor, making the coffee bean flavor fresh and refined. It has become an excellent boutique coffee bean pursued by coffee lovers all over the world. With superb washing technology, Yega Xuefei has become the most popular water-washed bean producing area in Ethiopia.

Sun treatment

It is much simpler than the washing method. Sun treatment is one of the oldest and most traditional treatments. Coffee fruits are picked and placed directly on the drying bed to be dried in the sun, which is more common in areas where there is plenty of sunshine or lack of water resources. Nearly 70% of coffee fruits in all producing areas in Ethiopia are exposed to the sun.

Qianjie believes that whether it is washing or sunlight, each has its own flavor characteristics and unique characteristics, and it is also a very good flavor embodiment.

Qianjie cooking suggestion:

If you want to drink a delicious cup of coffee, Qianjie believes that the freshness of coffee beans is a very important link, the freshness of coffee beans can maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are some customers who need help grinding powder in front of the street, which doesn't matter, but Qianjie has to warn: if the coffee beans are ground ahead of time, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee drink. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Parameters for brewing Yega Chuefei coffee on Qianjie Street:

As a light baked Yejia Xuefei, Qianjie chose: V60 filter cup, water temperature 90 ℃, water powder ratio 1:15, powder quantity 15g, grindability (China 20 standard sieve pass rate 80%)

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

[washed fruit dingding] has obvious citrus and white flower aromas, with the change of temperature, cream, caramel and other wind

The taste shows, with a green tea-like feeling.

[sun red cherries] has a strong aroma of fermented fruit and obvious jasmine, with sweet and sour strawberries in the mouth and a long-lasting finish of cream.

In the front street coffee, Ethiopia has more single beans, while there are five or six individual coffee products in the Yega Sheffield area, such as Yega Chefecher Coffee, Sun Red Cherry Coffee, Water-washed Yega Chevy Coffee, and so on. Among them, washed Ye Jia Xuefei coffee is the most popular rations beans in Qianjie Street, and it is also the first choice for entry coffee beans, which has a very high cost performance!

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