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ETHIOPIA,YIRGACHEFFE,Aricha

Yega Xuefei Arecha G1

| 01 | production area profile |

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.

There are many high-quality coffee processing plants in the Yegashafi region, and a lot of caffeine comes from these processing plants and becomes more expensive. One of them is Kebel Aricha Mill Sunshine Yegashafi, which is also what we often call ARICHA beans. It is rated as Gr.1 or G1 (the highest grade of Ethiopian coffee) by ECX through exquisite sun treatment by Kebel Aricha processing plants, and is known as the "king of fruit".

02 | processing method

This sun-treated coffee has slightly larger granules and slightly lower density and water content.

Each coffee from this processing plant can be considered a 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 to be the best coffee in Yega.

The traditional solarization treatment in Ethiopia is rough and smelly, which has been criticized by people. In 1959, the South American water washing method was introduced into the Yega Xuefei producing area. Most producing areas generally adopt the water washing treatment, that is, after the coffee fruit is peeled, the pectin layer is removed after fermentation and washing, and then dried.

Some coffee processing plants in the producing areas adopt the exquisite elevated shed sun drying method, which invests in high-intensity human labor, isolates the coffee fruit from contact with the ground, prevents the miscellaneous smell of soil in the process of sun exposure, and creates an unusually clean fruit flavor. After more than two weeks of sun exposure, dark brown coffee fruits are professionally stored, waiting for the whole flavor to ripen. Before sale, the sun-dried cherry pulp and sheepskin are removed, and then the unripe beans and over-fermented beans are removed. Strict control greatly improves the quality of sun-dried beans.

03 | Analysis of raw beans

The color of Yirgacheffe Aricha Grade 1 raw beans is yellow and green, which is a typical color of sun-cured coffee, with uniform and plump particles and few defective beans.

The use of ordinary sacks for export, the basic information of coffee printed and dyed on the sacks (processing plant, exporter, ICO code, processing methods, producing areas) the sacks are agricultural products packaging plastic bags, this coffee can best reflect its characteristics by shallow slow roasting.

04 | Baking analysis

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.

Cup test:

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

Strawberries, raspberries, vanilla, honey, juice

Round and sweet, rich aromas of flowers and fruits, outstanding sweetness and weak acidity, showing a soft and clean temperament as a whole.

Wet fragrance: ripe berries, fermented fruit wine

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.

Roaster Yangjia 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.

04 | Cooking analysis

The flavor of Yejia Xuefei

Cooking method

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.

V60 filter cup, 15g powder, water temperature 87 degrees, grinding 4, water powder ratio close to 1:15

31 grams of water is steamed for 29s

Segment: water injection to 99ml cut off, slow water injection to 230ml

31-99-100

Palate: strawberry fruit is sour, with astringent tail and mixed taste.