Yejia Xuefei Red Cherry Project Story Red Cherry hand temperature Grinding degree Powder / Water ratio Flavor characteristics

What is the Yegashifi Red Cherry Project actually? 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.

Ethiopia, known as the birthplace of coffee, has a large area of fine traditional coffee tree species. We know that Ethiopia is not a developed country with rich people's income. Agriculture and animal husbandry accounts for 80% of Ethiopia's population. In addition to growing coffee, there are rapeseed, beans, wheat and so on. An average of 200000 tons of coffee per year accounts for the main agricultural force in Ethiopia.

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.

The Red Cherry Project invested $5000 in 2008 to purchase new sun drying racks. In 2009, another $8000 was invested in the procurement of new sun drying racks and sunshade nets. A $9000 generator was invested in 2010 and a further $10000 was invested in 2011 to improve some local coffee transport roads to make transporting coffee more convenient and efficient. Trabocca offers interest-free loans to buy new coffee cherry meat removers and coffee bean sorters. In order to facilitate suppliers' procurement, a high-quality Addis Ababa coffee cup testing laboratory was built with an investment of US $14000 in 2012.

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.

The coffee beans of the Red Cherry Project are immediately packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the processing of the origin is completed, then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling. As a result of this red cherry program, roasters can buy high-quality coffee beans, improve the quality of Ethiopian coffee and have better prices. Trabocca can also return profits to farmers, and continue to improve and improve the quality.

Yejashafi itself is a small town of about 20, 000 people, and the three neighboring small producing areas, Wenago, Kochere and Gelena Abaya, are also classified into Yejashafi because they produce coffee with almost the same flavor. Yega Xuefei is similar to the neighboring Sidamo in terms of culture and geography, but Yega Chuefei seems to be more blessed with unique conditions, top-quality Yega Chevy coffee with floral aromas, bright citrus acidity, lemon flavors and silky taste.

Species: Yega Sheffield Red Cherry Project

Dry fragrance: clean and delicate aroma, floral aroma, vanilla, peach, honey, sugar

Wet fragrance: vanilla plants, peaches, peaches, flowers, citrus

Sipping: very clean and delicate, obvious floral aroma, honey, long and smooth touch, vanilla, cherry acid soft, honey, high hazelnut, white pomelo flavor, sweet and delicate, finish honey and cherry acid blend and long-lasting

Different brewing utensils to brew Yejia Sherfield Red Cherry Coffee

[Hario V60]

The structure of V60 has three characteristics, one is the conical shape of 60 °, the second is the clockwise spiral ribs, and the third is the only running hole. The existence of ribs makes a certain amount of space between the filter paper and the filter cup, coupled with the only flow hole, which contributes to the rapid decline of water flow.

Hands on the Yega Chevy Red Cherry. 15g powder, medium fineness grinding (sugar size), v60 filter cup, 90 degrees water temperature, 30g water injection for the first time, steaming for 30 seconds, water injection to 105g water cut off, wait for the powder bed water to reach half, then water injection, slow and uniform water injection until 225g water, finally shake the filter cup to increase the extraction, the ratio of water to powder is 1:15, the extraction time is 2:04.

[strawberry filter cup]

There are many small bumps on the inside of the strawberry filter cup, much like the small seeds on the strawberry, and the pore diameter at the bottom is relatively small, which is relatively slow in the flow rate, thus improving the extraction rate.

Because of the existence of the bump, there is enough gap between the filter paper and the filter cup, and the water can flow along the gap between the bump, thus increasing the flow rate and preventing the coffee liquid from being over-extracted, and the bump can attach fine powder. in this way, most of the coffee powder soaked at the bottom is coffee powder with relatively coarse grinding degree, which not only improves the extraction rate, but also reduces the probability of over-extraction.

[origami filter cup]

Origami filter cup, also known as Origami filter cup, has 20 prisms, and the role of these prisms, so that there is sufficient space between the filter cup and filter paper, the bottom is a relatively large water hole, so as to ensure a stable extraction speed, coupled with the filter cup is ceramic material, thermal conductivity and thermal insulation will be relatively good.

[cake filter cup]

The cake filter cup, also known as the wave filter cup, the bottom of the filter cup is flat, and the flat bottom design allows the flow to have a uniform velocity, which plays a role in improving the extraction rate. in addition, there are only three small holes at the bottom, and the flow rate is relatively slow. in this way, the coffee powder can be fully soaked, and the extracted coffee will be more balanced.

Coupled with the use of origami filter paper, not directly affixed to the filter cup, creating the largest extraction area. On the one hand, it is conducive to centralized extraction, hot water can drip down evenly and smoothly, on the other hand, it can also slow down the loss of temperature.

Suggestions on cooking parameters and cooking techniques

The recommended brewing parameters of Qianjie coffee are: 90 ℃ water temperature, 1:15 ratio of water to powder, 15g coffee powder weight, grinding scale BG#6S (10g coffee powder sifted through the American standard sieve with a particle size of 0.85mm, can produce 7-7.5g powder)

In terms of brewing techniques, Qianjie coffee is extracted by stages, and the amount of water steamed is generally twice that of coffee powder, so 30 grams of water is used for steaming for 30 seconds, and a small flow of water is injected around to 125 grams after segmentation. when the water level is about to be exposed to the powder bed, continue to inject water to 225 grams, the whole extraction time is 2 minutes.

Flavor description of Yejia Sherfield Red Cherry Coffee after using different brewing utensils

[Hario V60] Flavor: light floral aroma, obvious sour notes of imported citrus, sweet honey, cocoa flavor and lingering finish.

[strawberry filter cup] Flavor: there is a light floral fragrance, the entrance is citrus, sweet orange sour tone, the temperature drops down is honey, preserved fruit sweet.

[origami filter cup] flavor: the entrance has sour notes of citrus and lemon, sandalwood incense, honey sweet.

[cake filter cup] Flavor: light floral aroma, sour notes of citrus and lemon in the mouth, sweet sucrose, black tea, thick taste.

To sum up, the choice of different utensils to brew Yejiaxuefei red cherry coffee will still be different in flavor and taste. We can find out the most suitable brewing utensils for their own taste through continuous experiments.