Flavor characteristics of Yega Xuefei Fruit Ding Coffee Bean washing treatment Story Yega Xuefei hand-brewing parameters

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

Yejia Xuefei, as one of the producing areas with citrus fruit flavor, is popular with many coffee lovers. Qianjie also explored the coffee beans in the Yega Xuefei producing area and found a coffee with a great flavor, which is Yega Xuefei produced by the Guoding Cooperative.

Yega Xuefei Guoding Cooperative

Yirga, a small town in Ethiopia in the district of Sidamo province, has been a wetland since ancient times-the ancient saying "Yega" means "settle down" and "Cheffe" means "wetland".

Yega Xuefei is one of the highest coffee producing areas in the world, and it is also synonymous with Ethiopian boutique coffee, plus it is 1700-2100 meters above sea level, cool and foggy all the year round, like spring all the year round. the topographical environment and unique planting system provide the best conditions for the cultivation of boutique coffee beans.

The Godding Cooperative, located in the Waka producing area at the southeast end of Yega Sheffield, was originally part of the Waka Cooperative under the YCFCU of the Yega Sheffield Alliance. Later, with the pursuit of the traceability of raw coffee beans, the "single producing area" was excavated by coffee hunters all over the world.

In 2012, Guodingding, which has about 300 farmers, independently set up the "Guodingding Cooperative". Guodingding Village was the first independent village area, and many small farmers were also members of the Waka Cooperative, so the technology of producing coffee was not to mention.

The Guodingding Cooperative is known as the last piece of pure land of Yega Xuefei, so it is also a traditional way to use raw bean treatment (water washing and sun treatment).

Treatment mode

Coffee fruits are sent to be processed immediately after picking, usually within 6 to 12 hours after picking. The coffee fruit is first weighed and then soaked in water in order to select the fruit that floats because of its poor quality.

The coffee fruit is then sent to a beater for peeling, a step to remove the skin and pulp from the coffee fruit.

Coffee fruits without pulp and peel are sent to fermentation tanks or buckets for 18 to 36 hours, where enzymes decompose the mucus / pectin in the coffee fruit.

The degummed coffee fruit will be cleaned by adding an appropriate amount of water to the pool. During the cleaning process, the pectin decomposition on the surface of the coffee bean will be removed by stirring, leaving coffee sheepskin, silver skin and raw beans.

Washed coffee beans are sorted to remove defective coffee beans. Then it will be sent to the drying place (tarpaulin, cement floor, high bed, etc.) for drying treatment. Drying treatment will be based on the environment and climate and other factors to determine the length of time, usually ranging from 5 to 14 days. At this point, the moisture content of coffee beans will be reduced from 55% to 11%.

Qianjie baking reference

For Yega Xuefei's beans, the bakers in front street often show its flower aroma and fruit tone in a light way. Like this washed fruit, we still use low heat to prolong the dehydration time of the beans.

The furnace temperature is 175 ℃ into the pot, the throttle opens 3, the firepower is 120; the temperature recovery point 1 temperature is 39 ℃, the firepower remains unchanged, the throttle opens to 4; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the firepower drops to 100176 ℃ at 166℃, the firepower drops to 80, and the throttle remains unchanged.

The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful, not so small as to be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 193.5 ℃ into the pot.

Qianjie cooking reference

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%)

Cooking techniques: staged extraction with 30 grams of water for steaming for 30 seconds, small flow circle injection to 120 grams for stages, water level drop to 225 grams when the powder bed is about to be exposed, remove the filter cup when the water level drop is about to expose the powder bed, (steaming starts timing) the extraction time is 1 kilogram 39 percent 50 ".

Flavor: the overall taste is solid, fermented and tropical fruits are more prominent, with the change of temperature, showing the flavor of berries and cream, the aftertaste of citrus between the teeth and lips is more long-lasting.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925