The flavor characteristics and story of G _ 1 coffee beans in the Red Cherry Project G _ 1

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Yega Xuefei, as the pride of Ethiopia, is a famous online celebrity in the boutique coffee industry, and is a must for Qianjie to recommend newcomers. Yega Xuefei is commonly used in washing and tanning. The one we are going to talk about in front of the street today is a red cherry treated by the sun, because the sun is more mellow and layered. Yega Xuefei is not famous for its delicacy, because you can find almost all the aromas of fruit, ripe fruit taste, pleasant sweet and sour taste, almost imperceptible bitterness, and taste like a cup of fruit tea. This is especially true of the sun-treated red cherries, which smell of dried fruit, fresh strawberry, mango and apricot jam. Why do sun-cured beans have such a complex aroma, with a strong sense of complexity and hierarchy? The story behind it is worth exploring.

Brief introduction of producing area

Unique geographical environment

Yirga cheffe is a small town in Ethiopia, 1700-2100 meters above sea level. It is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. 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.

At first, Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later by 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".

About the Red Cherry Project

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.

What is the Red Cherry Project?

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. The main purpose is to encourage soybean farmers and surprise roasters. Trabocca, the largest coffee bean manufacturer in the Netherlands, invited all Ethiopian farms to produce small batches of beans of about 1500 to 3000 kilograms (25,50 bags) before the harvest season. Women can only choose fully 100% ripe red cherries, which differ greatly in the flavor of the brewed coffee. So attentive and industrious Ethiopian women are important drivers of the Red Cherry Project.

The red cherry program is also a reinforcing method, which makes the farm pay more attention to the process of selecting beans, and the prices of these coffees are relatively high. Red cherries have water washing, sun-drying beans, half-washing, half-sun, experimental coffee and so on. The main producing areas are Yega Sheffield, Sidamo, Punga Forest, Lekanti, Ken Bata, Iruba, Hara, Lim, etc., and joined Coroja Golocha in 2011 (near Harald). These are all unique flavors and can fully show the flavor of Ethiopian coffee. Trabocca will choose from it when he receives the coffee. Farms that pass the cup test quality test in Ethiopia and the Netherlands will pay high bonuses. Trabocca, the promoter of the Red Cherry program, invests all the profits made in recent years in the cooperative farm. Trabocca stressed that this is an unprofitable plan, so the company only uses four people, including the boss and secretary, to implement the red cherry project, and other administrative related matters support the parent company to reduce administrative expenses. All the profits go back to the cooperative farm.

The largest coffee and bean seller in the Netherlands, the company has a deep relationship with Ethiopia. Its founder, Menno Simons, knew little about coffee until he was surprised by the unique taste of native beans on a trip to Ethiopia. At the same time, it is also engaged in the trade of other primary agricultural products, including cocoa and all kinds of fresh fruits, and is committed to finding all kinds of high-quality raw materials, paying attention to environmental protection and paying attention to the lives of farmers. The company's vision is "Discover,Develop,Deliver". Since the founding of the company, Menno Simons has visited coffee bean producing areas, estates and processing plants across Ethiopia to discover coffee bean varieties with charming flavors. So the "Red Cherry Project" came into being.

First of all, the requirement of cup test score is high. In the Amsterdam cup test rooms of Ethiopia and the Netherlands, Trabocca will screen the coffee shipped from its origin and judge whether the coffee beans are up to standard through two cup tests in Ethiopia and the Netherlands. The coffee beans up to the standard will be auctioned by Trabocca to coffee buyers around the world. Generally, the transaction price of coffee beans auctioned through this platform can reach more than 4 times the spot price of international coffee, and the highest even reaches 20 times. Secondly, the requirement of output is small and the requirement of quality is high. In order to have enough energy to take care of the top beans in Ethiopia, Trabocca suggested that the beans involved in the program must be in small batches, probably between 1500kg-3000kg.

Finally, Trabocca has paid much attention to this project because of its great investment and attention. Trabocca donated new sun drying racks, sunshade nets, generators and so on. At the same time, it also provides financial loan support, new hardware equipment and production processing knowledge and technology to help farmers improve their production level. In addition, through real-time monitoring and safe transportation, we can ensure that the beans of the "Red Cherry Project" can be taken care of in every link. Specifically, Red Cherry plans to increase the purchase price of high-quality raw coffee beans to encourage coffee farmers to pay more attention to every process of picking and processing coffee beans. The coffee beans produced in this way are of better quality and taste, and can be better recognized in the end market, thus balancing the relatively high purchase price of coffee.

Treatment mode

This sun-treated Yega Chuefei Red Cherry Coffee has slightly larger granules and slightly lower density and water content. Each coffee from this processing plant can be considered as high-quality refined coffee, which shows better characteristics than other coffees. no matter which method of treatment is used, the coffee beans here can be considered as high-quality coffee in the Yega region. After screening the available coffee cherries, the treatment factory puts the whole coffee cherries with intact pulp and peel in the elevated shed for sun treatment, which is a way of putting in high-intensity human labor, isolating contact with the ground, preventing the miscellaneous smell of soil in the process of sun exposure, and creating an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before shipping, the processing plant will take the coffee beans out of the coffee cherries, and the sweetness can be imagined.

Raw bean analysis

On the grading of Yega Xuefei

According to the different ways of handling raw coffee beans, Yega Xuefei can be divided into two categories:

Category An is the washing method, and the grade standard is set by the American Fine Coffee Society SCAA. It is divided into Gr-1;Gr-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct. The flavor of citrus and floral flavor in the coffee liquid is an irresistible delicacy for everyone.

Category B is sun-treated coffee raw beans, with a grade of Gr-1;Gr-3;Gr-4;Gr-5, and the same highest grade G1 sun Yega Chevy is fruity. Opening the freshly baked G1 Sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Chevy will believe that coffee is a kind of fruit.

The export is packed in ordinary sacks, and Trabocca is printed and dyed on the sacks.

Yejia Xuefei body variety is a local native species, small grain species, the appearance is more round, the bean body is very small, mostly between 14-15 orders. The color of raw beans is yellow and green, which is a typical color of sun-cured coffee, with uniform and full particles and few defective beans.

Roasting Analysis of Red Cherry in Qianjie Coffee Sun

Beans with such a gorgeous flavor are certainly not suitable for deep baking, so the shallow slow roasting method of this coffee can best reflect its round and sweet, rich flower and fruit aromas. The granule of this coffee is relatively small, the moisture content is not high, the heat absorption is relatively large in the baking process, and the Mena reaction process is also relatively fast.

In the first baking, the temperature of my beans is relatively high. Before the coffee beans are dehydrated and yellowed, I use 160 firepower to ensure that there is enough heat to last until the first explosion, develop directly to the second explosion, and determine the development of the area line. In the second, third and fourth baking, the same bean temperature of 200, the same firepower, in the baking process gradually reduce firepower as needed.

This stove is a shallow roast for quick frying:

Red Cherry Cup record of Qianjie Coffee

Roast one: strawberry, raspberry, vanilla, honeydew, juicy

Baking curve 2: strawberries, raspberries, vanilla, honey, juice

Roast two: manguo, black brin, citrus juicy

Baking curve 3: mango, black brin, blueberry, citrus juice

Roast three: citrus juicy, cream

Baking curve 3: citrus juice, cream

Qianjie coffee sun red cherry roaster Yang family 600g semi-direct fire

Using quick-frying mode, the furnace temperature is 200 degrees Celsius into the pan, the throttle is set at 3.5 degrees Celsius and the firepower is adjusted to 160 degrees after 1 minute, the throttle is unchanged, the firepower is adjusted once at 148 degrees, it is reduced to 130 degrees, baked to 5: 03 ", the temperature is 151 degrees, the bean table turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 105 degrees, and the throttle is opened to 4 degrees. In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, start to explode at 9: 07 ", adjust the firepower to 70 degrees, and the throttle is fully open (the firepower should not be so small as to be free of bursting sound). Put the pot at 194 degrees.

Test results of Qianjie Coffee Sun Red Cherry Cup

The dry aroma of Yejassefi is full of fruit, with strong aromas of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea.

Ethiopia Yega Sheffield Red Cherry G1

Region: Yega Xuefei

Processing plant: Altland

Altitude: 2300 m

Variety: native species

Treatment: sun treatment

Analysis of coffee brewing in Qianjie

As for the way of brewing, hand brewing and siphon brewing are the best. When you grind the beans, you can smell the sweet smell of the sun fruit. Gentle and delicate, sweet and lovely. Yega Chuefei exudes an extremely complex aroma and shows an extremely excellent taste that is difficult to describe.

The first time to cook:

V60 filter cup, 15g powder, water temperature 90 degrees, grinding 4, water powder ratio close to 1:15. 31 grams of water steaming, steaming time is 29s. Segment: water injection to 99ml cut off, slow water injection to 230ml, that is, 31-99-100

Flavor description: strawberry fruit is sour, astringent at the end and mixed taste.

Adjust the grinding degree from 4 to 3.5 (fine) and lower the water temperature.

Second cooking (revised):

V60 filter cup, 15 grams of powder, water temperature 86 degrees, grinding 3.5.The ratio of water to powder is close to 1, 15, and 27 grams of water is steamed, steaming time is 28 seconds, stages: 27-105-88, time is 1:50 (steaming starts)

Flavor description: the flavor of the wine fermented with wet ripe berries makes people do not believe that this is Yega Chuefei, but this kind of wet fragrance is not very popular. But from the extremely smooth entrance to the delicate mellow thickness, the sour and sweet appearance of ripe fruit is really amazing, more sweet than any Yega I have ever drunk before. Yu Yun's performance is also quite good, worthy of the "fruit bomb", which can basically guarantee that the mouth can still feel sweet for half an hour after drinking.

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