Ethiopian coffee beans Yega Xuefei water wash Waka how to cook good?

Ethiopia Yega Xuefei water wash Waka how to cook good?

Yejia Xuefei's coffee is so attractive that it can stand out and occupy a major position among the many boutique coffees in the world, which shows how powerful the coffee in this producing area is. Yejia Xuefei's coffee is like scented tea, everyone who has drunk it is conquered by its complex and mild aroma and taste, and it is one of the coffee that coffee people must drink!

Woka is located in the southeastern Jietipu producing area (Gedeb) of Yejia Sheffield. In the early years, the area used the name of Waka to export locally produced coffee beans, or handed over to the Waka Cooperative for processing. But in the past two or three years, independent and single sources have been excavated by coffee hunters all over the world, such as Banko Gotiti, Banko Dadhato, Halo Bariti, and so on. Guodingding Village is the first village area that was independent a few years ago, and many self-employed small farmers were also members of the Waka Cooperative, so the technology of producing coffee is not to mention.

The origin of Gutiti village:

To say that Ethiopian coffee is the most anticipated by Taiwan's boutique coffee lovers in recent years, nothing is more anticipated than the sun-dried Yega Snow Fei in the Waka area.

There are several common categories in Ethiopia currently on the market:

(1) four major producing areas divided by ECX export laws and regulations

(II) cooperatives registered with the Ethiopian Farmers' Union (YCFCU)

(3) independent treatment plants, cooperatives, or independent batches of small farmers from regional villages (Kebele).

Most of the refining methods of Yirgacheffe are water washing (washed), which is fermented and shelled in the washing tank for about 72 hours and dried directly outside the plant. After the raw beans are manually selected and qualified by the Ethiopian Coffee Cocoa Management Agency, they are traded and exported through competitive bidding. Its annual output is about 225000 bags (each bag of 60kg). In the past, it was mainly sold to Northern Europe (mainly Germany) and Japan, and recently it has gradually attracted the attention of North America.

In Ethiopia's coffee grading system, washing Grade 2 and dry Grade 4 are the highest grades, so there was only Yirgacheffe WP G2 on the market in the past.

Washing treatment method

Screening coffee cherries-removing pulp-fermentation-washing-drying-shelling.

Put the selected coffee cherry into the peeling machine and initially remove its skin and pulp; put the coffee beans with residual pectin into water and let them ferment for about 24 hours; after fermentation, wash the coffee beans with parchment in a flow tank to remove their pulp and pectin; dry the coffee beans after cleaning or dry them with the help of a dryer to reduce the moisture content to about 12%. Finally, remove the parchment of raw coffee beans.

"Yega Sheffivoka."

The temperature of the first explosion is 185.5 ", and the temperature of the furnace is 45" after the first explosion, and the temperature is 195 ℃.

Agtron bean color value 71.3 above), Agtron pink value 80.9 (bottom figure), Roast Delta value is 9.6.

Wash Woka by hand. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, water temperature 90-92 degrees, first water injection 30g water, carry on steaming for 27 seconds, water injection to 105g water cut off, wait for powder bed water to drop to half, then water injection, slow water injection until 225g water, no water powder ratio at 1:15, extraction time at 2:00

Flavor: bright floral, dry and wet fragrance all have strong citrus flavor, lemon, kumquat, white grape juice, etc., colorful flavor, rich sweet and sour citrus in the middle and back, rich sweetness like soda, distinct personality, outstanding, very rare to see.