Wash Yejia Xuefei Guoding Village G1 coffee beans taste characteristics and flavor characteristics recommended hand flushing method

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Qianjie believes that Ye Jia Xuefei is a blessed place with unparalleled climatic conditions, which provides a very favorable environment for the cultivation of coffee and enables it to be separated from the Sidamo producing area. and the flavor is very fragrant and delicate. Yejia Xuefei is not so much coffee, but flower and fruit tea is more suitable!

When you mention Yega Xuefei, you think of Ethiopia. I do not know whether it is providence or coincidence, both human and Arabian coffee trees originated in Ethiopia. Because Arabica coffee is a self-pollinating plant, wild coffee trees in the natural environment go through a cycle of self-pollination from generation to generation. will all become all dual genes are homogenous "pure line" tree species At the same time, due to occasional genetic mutations and millions of years of biodiversity development, the world's coffee provenance is nurtured in the fields or jungles of Ethiopia.

Ethiopian beans are named after places (because there are so many varieties, as far as I know, only Rose Summer in Rosa Village is a single variety) Yega Xuefei can be divided into four producing areas under ECX's classification system-Wenago, Yirgacheffe, Kochere and Gelana Abaya.

As far as the administrative area is concerned, the Cochere production area covers two Woreda- Kochere to the west and Godibe Gedeb to the east. In recent years, Godibe has often been separated as a micro-producing area, and the Guoding Cooperative happens to be the Waka producing area located in Godibaye at the southern end of Yega Sheffield.

Guoding Dingding Cooperative

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).

Ethiopian original species (Heirloom)

Getu Bekele, East Africa supply chain manager at Counter Culture Coffee in the United States, who works to build an index of Ethiopian coffee varieties, says that in Ethiopia, the emergence of the word native species occurred after the start of the boutique coffee movement.

At that time, these boutique coffee buyers, who could not tell the difference between iron pickup and bourbon, would collectively refer to all these unknown varieties as native species.

But Getu said Ethiopian coffee producers use different names to distinguish different coffee plants. instead of globally recognized scientific names, they usually use local words, or borrow some of the characteristics of local coffee trees to refer to a variety of coffee trees.

Medina Hussein, export department manager at coffee exporter DW Coffee and a supplier of Ethiopian coffee, said boutique coffee buyers would distinguish Ethiopian coffee by region, altitude and cup score, rather than by variety.

Front Street Coffee Yega Sheffield Ding Ding Coffee beans

Ethiopia Yirgacheffe Banko Gotiti

Ye Jia Xue Fei Guo Ding Ding

Country: Ethiopia

Producing area: Yega Xuefei Gedeo Zone producing area

Altitude: 1900-2300m

Variety: original species (Heirloom)

Treatment: washing

Grade: G1

Baking suggestion

This bean is more suitable for shallow baking, which will highlight its clean taste, bright acidity and obvious return to sweet taste.

Machine: roaster Yang family 800N

Enter the bean temperature: 180 ℃ turn yellow point: 5 times 39 switch 00 ", 149.9 ℃ burst point: 8 million 39 percent 42", 183.8 ℃ explode after the development of 1 cycle 39 percent 48 ", 193.5 ℃ out of the oven.

[Qianjie Chong Chong] display

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG#6S

Cooking suggestion

30 grams of steaming for 30 seconds, 30g-125g-225g

Steam with 30 grams of water for 40 seconds (because the beans are relatively fresh, the gas is exuberant, and the steaming time is slightly prolonged) small water flows are injected around the circle to 124 grams for stages, and when the water level is about to expose the powder bed, continue to inject water to 228 grams to stop water injection, and remove the filter cup when the water level is about to expose the powder bed. (the time of steaming starts) the extraction time is 2grams 39t00 ".

Flavor description

The entrance has citrus, black tea, with the change of temperature, cream, caramel, almond aftertaste is obvious and taste clean and sweet.