The Flavor of Yejasuefi Coffee beans describes the characteristics of boutique coffee varieties in the Yegashefi producing area of Ethiopia

Qianjie found that Yega Xuefei coffee beans are becoming more and more popular not only in hand-brewed individual coffee, but also in Italian-style individual coffee and blended coffee. So what exactly is the Yega flavor? In this article, we will talk about the flavor characteristics of Yejiaxuefei coffee beans.

Yejia Xuefei producing area

Located in Ethiopia, the birthplace of coffee, Yegashafi is a small town in the Gedeo region of Kiddio in the south, about 1700m to 2100m above sea level. It originally belongs to the Sidamo producing area, because the coffee is processed in different ways, and the coffee flavor is clearly identified, so it is independent into a producing area.

There are three small producing areas Wenago, Kochere and Gelena Abaya next to Yejashafi, which produce coffee with a flavor similar to that of Yega Chefe, so Kochere is also classified as Yega Sheffei. The local Yegashifi Coffee Farmers Cooperative Union (YCFCU) has 28 member cooperatives, large and small. One cooperative is equivalent to the size of a village, and each cooperative does not produce much coffee. Local farmers generally grow in their own backyard or mixed with other crops, worthy of the name of small farmers. After the harvest season, the coffee fruit is sold to the cooperative for processing, so the coffee origin information is generally the name of the cooperative processed. The Guodingding Cooperative in Qianjie is one of the very well-known representatives of the raw bean cooperative on the market, which is composed of more than 300 farmers. the skilled processing technology makes the coffee produced of excellent quality.

Qianjie Coffee: Guoding Cooperative Coffee beans

Producing area: Yega Xuefei producing area

Altitude: 1900-2000m

Treatment: washing

Variety: Heirloom native species

Flavor: Jasmine, citrus and berry tea

"Red Cherry Project"

In order to improve the income of local farmers in Ethiopia and the quality of coffee, the Dutch trading company Trabocca BV launched the Red Cherry Project (OPERATION CHERRY RED PROJECT) in 2007, mainly aimed at some high-altitude producing areas such as Yegashafi, Ethiopia, to improve the treatment techniques such as washing, semi-washing and solarization, with the participation of professional cup testers, and the harvest season will set different coffee harvests for different microclimate areas. Only 100% ripe red coffee cherries must be harvested and the yield is about 1500-3000KG. The financial support provided by Trabocca, new hardware equipment and production knowledge and technology have greatly improved the quality of coffee beans in the Yegashafi region and even the entire Ethiopian country, which in turn has higher coffee prices, thus increasing the income of farmers.

Washing treatment

Traditionally, coffee in Yejassefi is dried in the African sun and the cherries are laid flat on the ground to expose the coffee. Later, because the local government introduced water washing technology from Central and South America, the acid quality of the coffee was brighter and lively, the aroma of flowers and fruits was more fresh and prominent, and the negative flavor caused by excessive fermentation in the sun was avoided.

Washing treatment is to remove the peel and pulp of the harvested coffee fruit using a machine, then put it into the fermentation tank for 12-36 hours, use the pectin layer to produce microbial decomposition during the fermentation process, and then put it into a clean sink to scrub clean with tools, and then put it in the sun to spread out and dry. Qianjie Coffee has a total of seven rations beans, among which in Africa, the birthplace of coffee, Qianjie chose the washed Yejiaxuefei as the "facade" here, so that everyone can drink the jasmine flavor at the lowest price. Citrus, berries are sweet and sour.

Front Street Coffee: washed Yega Xuefei Coffee beans

Producing area: Yega Xuefei producing area

Altitude: 1900-2000m

Treatment: washing

Variety: Heirloom native species

Flavor: Jasmine, citrus and berries

Sun treatment

After the opening of the red cherry project, Trabocca purchased new sun drying racks and sunshade nets for Yejia Xuefei and other producing areas in 2008-2009, plus only harvested full-grained red fruits, which were turned manually throughout the day, in order to evenly dry coffee cherries until the water content of raw coffee beans reached 11-12%, then the shell can be removed and packaged for storage.

Qianjie believes that sun-treated Yega Chuefei will have more sour berries than water-washed ones, and fermented fruits will have a higher sweetness, so Qianjie also introduces sun-dried red cherry coffee into Italian blending, which is matched with whisky barrel fermented sherry coffee to produce concentrated vanilla cream-like oil with rich aroma and imported berry acidity to make the coffee feel better.

Front Street Coffee: sun Red Cherry Coffee beans

Producing area: Altland Manor in Yega Sheffield area

Altitude: 1700-2200m

Treatment: insolation

Variety: Heirloom native species

Flavor: berries, jasmine, lemon

Yega Sheffield Coffee Bean hierarchy

With the increase in the export of raw coffee beans, the Ethiopian Commodity Trading Center has redefined the grading order and standards. According to the above, Yega Xuefei can be divided into two categories: category An and category B. According to the characteristics of raw beans and the initial cup test score, it was divided into 9 grades of G1-G9, in which G1-G3 took the cup test made by SCAA of American Fine Coffee Association as a reference to evaluate the meticulous flavor, and designated G1 and G2 with scores of no less than 85 as Q1. G1 is the highest grade of raw beans, that is, there are 0-3 defective beans per 300 grams of raw beans, and G2 represents 4-12 defective beans per 300 grams of raw beans. In other words, in terms of the defect rate of coffee beans, G2 will be higher than G1.

Cooking suggestion

Yega Chuefei's beans are famous for their jasmine fragrance and bright acidity of citrus lemons, so Qianjie chooses medium-light baking. The texture of coffee beans is relatively hard at high altitude, and high water temperature is needed to extract the aromatic substances from the coffee. The finer grinding degree can also make the coffee flavor more rich, and the use of a faster flow rate v60 filter cup can make the flavor level more balanced.

When brewing coffee, if you want to drink full-scented coffee, Qianjie recommends fresh coffee beans. The coffee beans sold in Qianjie are freshly roasted within 5 days. Because different roasting degrees of coffee require exhaust to nourish the beans, there will be a 4-7-day breeding period, so when people receive the coffee beans bought in the Qianjie store, the coffee is in the best taste period and can be brewed and tasted directly.

Filter cup: V60

Water temperature: 92-93 degrees Celsius

Grinding degree: the screening rate of No. 20 standard screen is 80%.

Ratio of powder to water: 1:15

Amount of powder: 15g

Wet the coffee powder layer with twice the water of the coffee powder, steam for 30 seconds, and pour the small water in a steady circle from the inside to the outside, until the stage begins at 125 grams of water, with the coffee liquid filtered out, until the water level of the coffee powder layer is less than half of the filter cup, begin to inject the last section of water 100 grams around the same circle, and then remove the filter cup after all the coffee liquid is filtered, and finally shake the coffee in the sharing pot and enjoy it.

Qianjie compares the three coffees mentioned above, and each bean has both consistency and flavor charm. All three types of coffee have fresh flavors of flowers and fruits and sweet and sour berries. Among them, the washed jasmine rations beans have a light jasmine fragrance, the citrus tone is clear and the taste is clean; the fruit Ding Ding cooperative which is also washed has a clearer lemon bright acidity and sugar cane sweetness, while the temperature drop is a round tea feeling. Finally, the sun-dried red cherries, coffee beans after grinding can smell a strong tropical fruit aroma, the entrance is berries, fermented fruit sweet taste, delicate taste, lingering finish.

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