What are the flavor and taste characteristics of Yejia Xuefei red cherry coffee beans? Introduction to Red Cherry Project Coffee

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

With regard to the quality of Yejia Xuefei coffee, I believe many friends in Qianjie know this world-famous coffee producing area, and it is not too much to call it the evergreen tree of fine coffee. In front of the street, the impression of Yejia Xuefei is a light and elegant floral flavor, clean taste of flower-and-fruit-like coffee. Qianjie believes that as one of the most characteristic boutique coffee in the world and one of the most representative of African washed coffee, Qianjie coffee has always enjoyed a high reputation in the eyes of coffee connoisseurs and boutique coffee lovers all over the world. Water-washed high-quality Arabica coffee is very suitable for all degrees of baking, high water content, hard beans, by controlling the baking time and development time can perfectly present a fresh and bright aroma of flowers and fruits, the taste is very clear.

About the Red Cherry Project OPERATION CHERRY RED

Speaking of the "Red Cherry Project", many friends are no stranger to this name. So what kind of project is the Red Cherry Project? Maybe only a few people can tell. The "Red Cherry Project" (ORC) is a project to improve the quality of small-scale farms. In 2007, Trabocca, the largest raw bean manufacturer in the Netherlands, proposed the "Red Cherry Project" in pursuit of high-quality Essex beans. The plan requires that raw coffee beans should be picked not only by red fruit, but also by hand, but this is only the most basic requirement, and the plan is far from simple.

In order to improve the income of Ethiopian coffee farmers and improve the living standards of the local people, in 2007, Trabocca, a Dutch trader, launched the "OPERATION CHERRY RED PROJECT" Red Cherry Project with farmers from the producing areas. It is purely to encourage farmers to improve the quality of coffee beans. At the beginning of the harvest season in the producing area, Trabocca will specify a harvest plan for the microclimate area to harvest 100% ripe red coffee cherries by hand, with a yield of about 1500 kg-3000 kg.

Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to help farmers improve their production, promising to pay generous prices as long as the quality of actual output meets the cup test standards in Ethiopia's Addis Ababa and Amsterdama Cup in the Netherlands. The passing standard set by Trabocca is 88 points.

Natural solarization (Natural/Dried-in-the-Fruit):

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people will

Sun Aricha processing Plant-- non-Red Cherry Project

The Ethiopian Yega Snow Coffee Aricha coffee treated by the sun comes from the Kebel Aricha producing area and is owned by Surafel Birhanu. The coffee is grown on about 650 to 700 small farms in the Gedeo district, 4km west of the town of Yega. After ripening, the coffee fruit is picked and sent to Kebel Aricha for processing, sorting and drying. Turn these coffee cherries every 2 to 3 hours in the first few days of the sun to avoid overfermentation and mold growth. According to the weather, four to six weeks later the beans were transported with parchment in Addis Ababa, processed and packed in sacks before export. The Ethiopian Yega Snow Coffee Aricha coffee treated by this tanning method is exported through the ECX Exchange (Ethiopia Commodity Exchange) system. There are many high-quality coffee processing plants in the Yegashafi area, and a lot of caffeine comes from these processing plants and has become a hundred times more expensive. Kebel Aricha Mill Solar Yega Chuefei is one of them. The ARICHA beans of Qianjie Coffee are classified by ECX as Gr.1 or G1 (the highest grade of Ethiopian coffee) after being treated by the Kebel Aricha processing plant through fine sun treatment, and are known as the "king of fruits".

Comparison of coffee and raw beans in Qianjie

Qianjie Coffee feels that because Red Cherry Yega Xuefei and aricha belong to G1 level, the color of raw beans is yellow and green, which is a typical color of sun-cured coffee, with uniform and full grains and few defective beans.

Roasting Analysis of Qianjie Coffee

[red cherry Yega Xuefei]: put the pot at 194 degrees

[Aricha]: put the pot at 198.6 degrees

Qianjie coffee roaster in order to reflect these two types of coffee beans, are light roasting, from our Qianjie coffee roasting curve, the baking curve of red cherries is smoother, while Aricha is more tortuous, this is because the maturity of Aricha beans is not as uniform as red cherries, so we slightly prolong the dehydration time of Aricha, so that the overall color of Aricha is more uniform and fuller.

Comparison of coffee cups in front street

Although there is not much difference between red cherry Yegasheffe coffee beans and non-red cherry Yegasheffe coffee beans in terms of raw beans, there is an obvious difference between them from roasting and cup testing. as the maturity of the red cherry planned coffee bean is more uniform, it can retain a large amount of floral fruit acid when roasting. Instead of red cherry coffee beans, because of the uneven maturity, it is difficult to take into account the uniformity of baking and the fullness and cleanliness of flavor.

[Qianjie coffee brewing parameters]

Powder quantity: 15g water powder ratio: 1:15 filter cup: V60 water temperature: 90 °C grinding degree: BG#5F

[Qianjie coffee brewing technique]

30 grams of steam for 30 seconds, after the end of steaming, circle water injection to 125 grams, water level dropped by half, continue to circle water injection to 225 grams, extraction time 2 minutes-2 minutes 10 seconds.

[description of coffee flavor in Qianjie]

[Yejafei Red Cherry Coffee] lemon, licorice, citrus, berries, sweet oranges, the overall sweetness is high, Huigan has the flavor of caramel and cream, and the finish has black tea aroma.

[Yega Chuefei Sun Aricha Coffee] has the aroma of ripe fruit, the entrance has obvious fermented aroma, green lift, the temperature drops slightly, there is citric acid, cream, grape juice at the end.

For more knowledge of boutique coffee beans, please add private Qianjie Coffee on Wechat. WeChat account: kaixingoguo0925