Sun plus Sheffield Coffee Erika Aricha Coffee the latest picking season Aricha hand flushing suggestion

It is believed that when many coffee lovers first came into contact with boutique coffee, they were brought into the pit by a cup of jasmine, lemon and citrus sour coffee, which opened the door to a new world of coffee.

Yega Xuefei is located in Ethiopia.

The famous Yirgacheffe is a small town in Ethiopia, about 1700-2200 meters above sea level, the temperature is low, the growth rate of coffee is relatively slow, long enough to accumulate more nutrients and flavor substances. Because of the unique flavor and high quality of the coffee beans, Ethiopian farmers compete to take pride in the flavor of their coffee.

Originally under the management of Sidamo in Sidamo, Ethiopia, the Yega Xuefei producing area became independent from the Sidamo producing area and became an exclusive Yega Xuefei producing area because of its unique flavor and growing reputation. The town is foggy, like spring all year round, with a gentle breeze, cool but not hot, rain but not damp, and no cold damage in winter, so it is very suitable for the growth of coffee crops.

Erica Coffee won the championship of the 2009 TOH tanning group.

To the east of Yegashafi, there is a village called Aricha kebele, which is about 8 km from the centre of the town of Yegashefi. Kebele is the smallest administrative unit in Ethiopia, with a size of about 500 families (equivalent to a population of 3,500 to 4,000 people). Most of the coffee here comes from wild species in the local forest. So there are many kinds of coffee trees in this area, often a batch of beans contain as many as 2 to 30 varieties, and because they are harvested from native forests above 1850 meters above sea level, they can not be named after the manor, so they have to be named after the harvesting area Ai Ruicha. As there are so many varieties of Ethiopian coffee, it is impossible to identify and summarize them one by one, and the local government collectively calls these varieties "Heirloom native species" for the sake of protection.

The full name of the TOH competition is Taste Of Harvest, which is the Harvest Cup Test Competition launched by the African Fine Coffee Association (AFCA), similar to the COE Cup of Excellence Cup competition, with eight participating countries: Burundi, Democratic Republic of the Congo, Ethiopia, Malawi, Kenya, Tanzania, Uganda and Zambia, held every year during African boutique coffee conferences and exhibitions. TOH will select the highest quality raw beans from each producing area, and the cups will be tested and scored by domestic and international judges based on the standards of the American Fine Coffee Association (SCAA).

The Erica coffee beans produced by the Adorsi processing plant won the title of TOH tanning group in the 2019 season with 91 points. The Adorsi processing plant is owned by Testi Coffee, and Testi Coffee, a coffee export company run by the Yonis family, was established in 2009 by Faysel A. Yonis.

Qianjie passed the cup test of the 2019 production season Erica coffee beans, the rich taste makes it very much like a "fruit bomb". The palate has soft citrus aromas and aromas of berries and peaches, smooth on the palate with milky aromas, covered with lemon and grape acidity. Rich in finish, floral aroma is the ultimate performance of this bean!

Coffee varieties and treatments

The Erica coffee bean variety is native, and most Ethiopian coffee varieties are named after it. It is estimated that there are about 10000 to 15000 family heirloom varieties in Ethiopia today, most of which have not yet been formally identified. Because of the variety and complexity of coffee beans in Ethiopia, it is very difficult to sort out and summarize them completely. in addition, in order to protect various wild varieties, the local government decided to pick different coffee beans together and named them "Ethiopian native species Ethopia Heirloom". This is why we always see that Essel beans are not as neat as coffee beans in some areas, but are "of different sizes, fat and thin".

Sun treatment is one of the oldest ways to treat raw beans in Ethiopia. Coffee fruits are dried in the sun immediately after picking, which is common in areas where there is plenty of sunshine or lack of water resources. Nearly 70% of Ethiopian coffee is tanned.

Sun treatment steps: freshly pick coffee red fruit, through manual screening, pick out defective beans and overmature or moth-eaten beans, leaving good beans. Then sent to the drying place for drying treatment, of course, different production areas use different drying racks, some will be tarpaulins, high beds, etc., the most common is the African-style drying bed, the drying time is generally 27-30 days, until the coffee turns dark purple, the moisture content is reduced to 11%. Qianjie believes that sun-cured coffee has higher sweetness, more berry flavour and thicker flavor.

In front of the street, Ye Jia Xuefei basks Erica coffee beans in the sun.

Producing area: Yega Xuefei Erica

Processing plant: Adorsi

Altitude: 1900-2000m

Treatment method: insolation

Grade: G1

Variety: Heirloom native species

Flavor: dried fruit, strawberry, mango, apricot, lemon

Qianjie coffee brewing reference

Light roasting allows coffee beans to retain more flower and fruit aromas. compared with medium-deep roasting, light-roasted coffee beans have a more compact internal structure and require higher water temperature and finer grinding to better stimulate the flavor substances of coffee. Here, Qianjie will be extracted with hot water of 92-93 degrees Celsius, and the grinded Qianjie will use a standard sieve 20 with a pass rate of 80%.

As the fineness, frequency and maintenance of each grinding equipment are different, even the same machine and scale do not necessarily come out of the same thickness of coffee powder. Qianjie suggests that you can be equipped with a screen. Qianjie uses China's No. 20 standard sieve, which can determine the thickness of coffee powder and help to adjust the calibration standard of the bean grinder.

The flavor description of each coffee on the front street is based on freshly roasted beans. If the beans have been stored for more than a month, the aroma is likely to have been lost and it is difficult to restore when brewed. Qianjie is also well aware of the importance of freshness, so it will ensure that only coffee beans freshly roasted within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

In the choice of filter cups, Qianjie believes that sunlit Erica coffee should show rich flavor levels, and Qianjie baristas will use resin V60 filter cups. The body of the V60 filter cup has a large round hole connecting the diversion ribs at the top and the bottom and the center, which speeds up the flow rate of the water, while the spirally shaped exhaust trough is designed to lengthen the flow path and increase the contact time of coffee powder and hot water. each flow of water converges along the groove to the center of the filter cup, the pressure on the coffee powder is concentrated, and the coffee extracted is more layered.

The following front street demonstration store produces emerald red standard sun roses summer cooking steps, you can refer to and compare their own cooking ideas.

Filter cup: V60

Water temperature: 91-92 degrees Celsius

Powder content: 15g

Ratio of powder to water: 1:16

Degree of grinding: fine sugar size (20 sieve bowl sieve powder to 80%)

Three-stage extraction: first pour 15g coffee powder into the filter cup to clear the weight, the first stage is injected with 30g water for steaming for 30 seconds, at the same time, the whole small water flow center injection begins to circle outward, pay attention to the need to moisten the whole powder layer.

In the second stage, 120g of water is injected with a larger flow of water, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly, and the chronograph shows 150g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject 90 grams of the third section, try to control the flow is too large, easy to break the coffee powder layer and cause insufficient extraction. The final amount of water injection is 240 grams, and the completion time of drip filtration is about 2 minutes and 10 seconds. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

When this Erica coffee bean is brewed, it can smell the full aroma of ripe fruit, the entrance has obvious fermentation aroma, green, after a slight drop in temperature, there is the acidity of lemon, the smoothness of cream, and the juicy feeling of ripe grapes at the end.

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