Yega Xuefei aricha coffee beans brewing and sharing Aricha coffee flavor and taste characteristics in 2018 production season

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Yejasuefei, a town of about 20, 000 people, adjacent to three small producing areas of Wenago, Kochere and Gelena Abaya, is divided into Yejashafi because it produces coffee with almost the same flavor. Small farmers in high-quality producing areas, with an average annual rainfall of 2000 mm, have a good reputation.

Ethiopian Yirgacheffe Aricha G1

Country: Ethiopia

Grade: G1

Producing area: Yega Xuefei Gediyo

Altitude: 1900-2100 m

Treatment: insolation

Variety: original species

Producer: Kebel Aricha

Flavor: light fermented wine, sweet orange, spices, honey sweet

This batch of Qianjie coffee is produced at the Kebel Aricha processing plant, where there are about 650,700 small coffee farmers who send ripe coffee berries here for processing and cash.

After the treatment plant selects the available berries, they are directly exposed to the sun on the scaffolding and are turned every 2-3 hours in the first few days to prevent overfermentation. After four to six weeks of sun exposure, the workers will scrape off the outer pulp with a machine according to the weather and temperature, and then transport it to addis for storage. Usually, sun-treated beans are stored in the form of shell beans, and they are not shelled until they are exported to ensure the quality of raw beans.

When we test this bean in the cup, when we smell the dry fragrance, it is full of orange honey, wet aroma, dried strawberry fruit scattered at the tip of the nose, hot sip, dried plum pineapple sweet slightly sour, warm drink, fruit flavor cocoa and some green mango honey sweetly up the throat

With the change of temperature, the acid begins to rise, and the sweetness of cocoa and fruit is mixed.

To cook Ethiopian Aricha, try to inject water gently. Excessive water injection is easy to stir too much, and it is easy to produce bad taste, such as bitterness or miscellaneous mouth.

Qianjie Coffee is recommended to be made by hand:

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding

Adopt the method of segmented extraction

32 grams of water steaming for 32 seconds, water injection to 126 grams, when the water level is about to expose the powder bed, continue to inject water to 228 grams, when the water level is about to expose the powder bed, remove the filter cup, (steaming starts) the extraction time is 2 minutes.

In this extract [Yega Chuefei Aricha], the taste has a strong tropical fruit aroma and sweetness, a slight acidity in the mouth but is neutralized by subsequent sweetness, and the feeling is very smooth and clean.

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