Story Flavor characteristics of Kochere Cochelle / Cochel / Cochel Coffee producing area in Yega Xuefei area

Yega Xuefei is a boutique coffee producing area in Ethiopia. The washed Yega Xuefei in its producing area is not only the representative of Ethiopian coffee, but also the representative of fine coffee. In front of the street, rations, beans, water and coffee have always been a favorite of coffee friends. does that mean that everyone likes coffee with flower and fruit flavor and sour fruit? In fact, not necessarily, because the Indonesian Mantenin coffee in front of the street and the sherry coffee in Honduras are also very popular.

Ethiopia has unique natural conditions suitable for growing all imaginable varieties of coffee. As a highland crop, Ethiopian coffee beans are mainly grown in areas between 1, 100 and 2300 meters above sea level, roughly distributed in southern Ethiopia. Deep soil, well-drained soil, weakly acidic soil, red soil and soft loam soil are suitable for growing coffee beans because these soils are nutritious and humic.

Yega Chuefei is a very high quality washed Arabica bean, with unique and bright fruit sweet and sour, you can immediately feel the fresh and bright aroma. This very personalized Yejia Chuefei, with its arrogant floral fragrance and citric acid, the rich layers interpret the flavor of coffee just right, and taste like an illusion similar to tea. So many people will also say that Yejia Xuefei doesn't taste like coffee, but rather like a soft and pleasant fruit tea. Can be both elegant and unrestrained, the precise handling between simple and complex, but also described by the Japanese as the queen of coffee.

Yirgacheffe is located in the Gedeo region of southern Ethiopia. The jurisdiction of this area is well known as Yegashefi and Kochere. As the coffee produced by Yirgacheffe has a unique flavor and is widely loved, it has its own style in product classification and has always occupied a place in the global boutique coffee market.

Yirgacheffe itself is a small town in the province of Sidama, adjacent to three small producing areas of Wenago, Kochere and Gelena Abaya. Because the flavor of coffee produced is almost the same as that of Yega Sheffield, Kochere is also classified as Yega Chefe.

Yirgacheffe, located in the Gedeo region of southern Ethiopia, enjoys a high reputation all over the world because of its unique tropical flower and fruit flavor, and is a big shot player in the global boutique coffee market. Ethiopia implemented a new trading and grading system in November 2009. in addition to Yega Xuefei, three new by-product areas such as Wenago, Kochere and Genlena Abaya have been added, which shows that the flavor of these three areas is very detailed and can be subdivided.

Cochell coffee producing area

Kochere is the 77 Woreda (Ethiopian administrative region) of SNNPR in Ethiopia. In the field of coffee, Cochelle is part of Gediyo in Yirgacheffe and is one of the most important producing areas of Yirgacheffe. Cochel is located in a small producing area 25 kilometers southeast of Yegashafi, Ethiopia. It is a rich area for coffee production. It is also one of the three famous and micro-producing areas of Yegashafi. It has about 100,000 local residents, and coffee beans are the main source of income. The processing and processing equipment of this production area is very advanced. Coffee Review, a well-known coffee evaluation website, gave Kocher a high rating of 94 points for washed beans.

Cochell can also be divided into several micro-producing areas, and the coffee produced in the region is sometimes named after the source town (such as Xuelitu Chelelektu or Danbo Teklu Dembel), the processing plant (such as Danbo processing plant Teklu Dembel and this batch of Alim processing plant) or micro-area (such as Banko Gutiti). The source of the batch is named in a more specific way, which is in line with the current trend of coffee about traceability. Of course, the stronger the tracebility batch, the more specific the source. The higher the stability and recurrence rate of the flavor each year, the higher the price.

Cochell coffee bean variety

Ethiopia is the birthplace of coffee and the natural gene bank of Arabica, where there are too many varieties of coffee beans; in addition, it is difficult to identify and classify coffee bean varieties. The Ethiopian government is also reluctant to disclose information about these varieties for reasons of protection. Therefore, in terms of Ethiopian varieties, there will be a lot of local native species Heirloom, while Kochel's coffee varieties are local ancient protozoan species (Herilooms) with a long history.

Kochel coffee bean washing method

The picking season in Cochell is November and December, and most farmers do not use modern farming methods, manual care of coffee trees, and no use of harmful pesticides or herbicides. As a result, almost all coffee in Cochell is the default organic coffee, whether certified or not, the combination of original growth methods and precision processing makes the coffee in the region famous all over the world. Due to the relatively advanced raw bean water treatment equipment in this producing area, there has always been a high level of performance in the field of washing treatment, which is praised for its clean and sweet complex tonality of honey and citrus. In the main local production mode, small coffee farmers will harvest red fruits and send them directly to the washing treatment plant of the neighboring cooperative for unified treatment.

Kochel coffee from Qianjie Coffee is treated with water washing. First, put the screened coffee berries into the machine to remove the skin, pulp and mucous membrane, put the coffee beans with residual pectin into the water and let them ferment for about 18-36 hours. After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the pulp and pectin. After washing, dry the coffee beans or dry the coffee beans with the help of a dryer to reduce the moisture content to about 12%, and finally remove the parchment of raw coffee beans.

Parameters for brewing Yega Ficher Coffee on the front street:

Considering that Yega Chuefei coffee should be sour as the main flavor direction, Qianjie uses medium-light roasting in roasting. Washed Yega Chuefei Fruit Ding Cooperative Coffee beans use light roasting to retain more bright acidity and white flower aroma, while Sun Yega Chuefei Red Cherry Coffee beans are roasted in medium light, showing full sweet and sour berries.

Due to the shallow roasting of Yega Chuefei coffee beans, the coffee beans are hard and require 91 ℃ of hot water to stimulate the floral and fruity flavor of the coffee. Grinding degree Qianjie recommended medium fine grinding degree (Chinese standard No. 20 screen pass rate of 80%). Too thick to extract mellow substances, brewed coffee will appear thin. Too fine is easy to be over-extracted at high water temperature, and the coffee brewed is prone to bitterness.

The specific cooking parameters used in Qianjie are: V60 filter cup, water temperature 91 ℃, water powder ratio 1:15, powder quantity 15g, medium fine grinding degree (China 20 standard sieve pass rate 80%)

Qianjie coffee staged extraction: first, use 30g water to fully wet the powder layer in the shape of "hamburger" and steam for 30s; in the second stage, water is injected into 125g at 1: 00 "timer, then stop and wait for the water level to drop to 2 / 3 of the powder layer into the third stage; in the third stage, the water is injected into 225g when the timer is 390 / 40", and the total extraction time for coffee liquid to be completely dropped is 1 cup 3959 ". The total brewing time is 2 minutes 39 percent 00 ". Shake gently after the coffee is extracted, and then taste it until the coffee liquid is fully uniform.

In front of the street, the coffee has the flavor of lemon, flower, orange and sugar, which is clean and refreshing, with honey flavor and oolong tea aftertaste.

Suggestions for making coffee in front of the street:

To brew a good cup of coffee, you still need to pay attention to the freshness of the beans. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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