Who is Yega Xuefei Coffee beans suitable for anyone? the right way to drink Yega Xuefei Flavor characteristics of sun and water washing

Yejasuefei coffee producing area is believed to be a coffee producing area that we are not unfamiliar with at all. unlike the traditional coffee flavor, the coffee beans in Yejashafi producing area are bright sour, and the clean and refreshing coffee flavor has become the first coffee bean for many people to introduce high-quality hand-brewed coffee. The espresso drinks produced by Qianjie Coffee Store also use blended coffee beans, including 30% sun Yega Shirley coffee beans and 70% Honduran sherry coffee beans, which add layers and soft acidity to the coffee. Shirley provides the coffee with mellow thickness and aroma. Yega Xuefei coffee producing area is located in the eastern edge of the East African Rift Valley, with complex topography and an elevation of 1800-2000m. It is one of the highest coffee producing areas in Ethiopia. Lake Abaya to the west has been a wetland since ancient times, which is rich in water, which also provides a good resource for the Yejiaxuefei water washing treatment plant.

Yegashafi used to be a small town in Ethiopia, located in the administrative district of Sidamo province. It is the high-quality coffee beans that make the town famous all over the world. Yega Xuefei is one of the highest coffee producing areas in the world, and it is also synonymous with Ethiopian boutique coffee. With an altitude of 1700-2100 meters, it is cool and foggy all the year round, like spring all year round. the topographical environment and unique planting system provide the best conditions for the cultivation of boutique coffee beans. Yega Xuefei affiliated Sidamo producing area, because of its unique flavor, has been independent, has its own style, and has become the most famous producing area in Africa.

Water washing can remove impurities (stone or garbage, etc.) and defective beans through each step, so the appearance of raw beans is uniform, is generally considered to be of high quality, and the trading price is higher than that of coffee beans refined by natural drying. However, the more detailed the division of labor, the more procedures for operation and hygiene management, and the higher the risk, so washing is not necessarily equal to high quality. Qianjie Coffee believes that Qianjie Coffee thinks that the acid quality of the washed coffee is obvious, the cleanliness is better, the touch is moderate, and the quality of raw beans is the most consistent. Put the screened coffee berries into the peeling machine to remove the peel 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.

Sun treatment is one of the oldest and most traditional treatments. Coffee fruits are dried in the sun immediately after they are picked, which is more common in areas where there is plenty of sunshine or lack of water resources. For example, nearly 70% of coffee fruits in all producing areas of Ethiopia are exposed to the sun. Qianjie believes that compared with washed coffee, sun-cured coffee has lower acidity, higher sweetness, clear touch, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex. Yega Xuefei coffee sun treatment is to screen the available coffee berries, and then put the whole coffee berries with intact pulp and peel in the elevated shed for sun treatment, which is precisely this kind of greenhouse drying method with high-intensity human labor. cut off contact with the ground, prevent the smell of soil in the process of sun exposure, and create an extremely clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before shipping, the coffee beans are taken out from the coffee berries, the sweetness can be imagined.

Then we start with the raw beans of Yejia Xuefei water-washed and sun-treated coffee, through a series of comparisons such as roasting, cup testing, brewing and so on, to see the difference between Yejia Xuefei sun-tanned cherries and water-washed fruit Ding Ding in front street coffee.

Front Street Coffee Yega Chuefei Sun Red Cherry Coffee beans

Producing area: Yega Xuefei, Ethiopia

Manor: Altrand Manor

Altitude: 1700-2200m

Variety: native species

Treatment method: sun treatment

Front Street Coffee Yega Sheffield Ding Ding Coffee beans

Producing area: Yega Xuefei, Ethiopia

Production: Guoding Dingding Cooperative

Altitude: 2000-2100m

Variety: native species

Treatment method: washing treatment

These two types of Yejashefi coffee beans are considered by Qianjie to be the best representative of the Yega Sheffield producing area. The quality of sun-tanned cherries is very good. This coffee bean comes from the Red Cherry Project launched by Dutch raw bean manufacturer Trabocca in 2007, which aims to improve the quality of sun-cured coffee beans.

Guodingding is the proud work of the Yega Xuefei Godding Cooperative, which originally belonged to the larger Woka Cooperative, but later, "Bole" coffee hunters from the world discovered this "Chollima". After helping them set up their own washing treatment station, they became independent from Waka and launched their own coffee beans in the name of Guodintin. Guodingding is of excellent quality in washed coffee beans. In Qianjie, you can often taste the scent of Yejia Xuefei flowers and clean and fresh oranges and green tea. Qianjie believes that the coffee beans treated by the two methods have their own advantages. Yega Xuefei treated by water washing will give people a feeling of freshness, cleanliness and bright acidity, and the sense of juice and sweetness brought by the rule of sun treatment is relatively more obvious than that of water washing treatment, so it is better to wash Yega Xuefei or to drink it in the sun. It depends on the drinker's preference ~ Qianjie coffee raw beans compared with raw beans, sun beans look yellowish green and have more silver skins. The washed beans are blue-green with less silver skin. This is because the washed beans are soaked in the water for a long time, the silver skins are separated from the coffee beans, and the outer silver skins are peeled off by the way when the parchment is finally removed, and there is little silver left on the surface of the washed raw beans.

On the other hand, sun beans are just the opposite. the peel and pulp have been adhering to the outside of the beans, and the silver skins and coffee beans are relatively tight, so they are not easy to fall off when removing parchment, so the raw beans in the sun still have a lot of silver skins on the surface.

I don't know if you have noticed that Yegashifi coffee beans vary in size because Ethiopia, as the birthplace of all Arabica coffee beans, still has many unnamed coffee beans. Because the variety is too large to be subdivided, most Ethiopian coffee beans vary in size.

Qianjie coffee cooked beans compared to raw beans, less silver skin washed, more silver skin in the sun. However, in the baking process, the silver skin in the middle line of washed coffee beans is the most difficult to fall off. The outer silver skin of the sun bean is connected with the whole piece, and it is easier to connect the silver skin of the middle line to fall off together, so the silver skin of the sun-cooked bean is very clean after baking. Washed beans, on the other hand, because there is almost no silver skin connection in the outer layer, the silver skin cracked in the middle line cannot be easily peeled off, but will remain after baking, so this is why, from the perspective of cooked beans, there are more washed silver skins and less sun-dried silver skins.

In the front street, it is recommended that Yejia Xuefei sun red cherry coffee should use Yang 800N, the amount of beans is 600g: the furnace temperature is 200 degrees Celsius, the throttle is set at 3.5 degrees Celsius, the firepower is adjusted to 160 degrees after 1 minute, the throttle is unchanged, the firepower is adjusted to 148 degrees, the firepower is reduced to 130 degrees, baked to 5: 03 ", the temperature is 151 degrees, the bean watch turns yellow, the smell of grass disappears completely, the 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.

Yejia Xuefei washed fruit Dingding coffee using Yangjia 800N, bean amount: 480g: furnace temperature to 175C ℃ into the pot, throttle open 3, firepower is 120; tempering point 1furnace temperature 140℃ firepower unchanged, throttle open to 4; at this time the bean table turns yellow, the smell of grass completely disappears, entering the dehydration stage, when firepower drops to 100176 ℃, firepower drops to 80, 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 Cup report the dried aroma of sun-red cherries exudes strong fruit aromas with strong dried fruit aromas of strawberries, mangoes and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, like fruit black tea.

The dry aroma of washed fruit shows fresh aromas of passion fruit, citrus and berries. Wet aroma is the acidity of citrus, berries, imported citrus, sweet berries, almonds, tea, with honey sweetness in the finish. Alcohol thickness is low, acidity is bright, clean and refreshing. Qianjie cooking recommended filter cup: V60 # 01 water temperature: 90-91 ℃ powder quantity: 15g powder-water ratio: 1:15 grind degree: hand punch fine grinding (20 standard sieve pass rate to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. The drip filtration is completed in about 2 minutes, remove the filter cup and complete the extraction. Washed fruit dingding flavor: citrus and black tea are imported, cream, caramel and almond aftertaste are obvious and taste clean and sweet with the change of temperature. Sun red cherry flavor: lemon, licorice, citrus, berries, sweet orange, the overall sweetness is high, Huigan has the flavor of caramel and cream, with black tea aroma.

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