What are the characteristics of Ethiopian water-washed and sun-treated coffee beans? Wash [Hama] and

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What are the characteristics of Ethiopian water-washed and sun-treated coffee beans? Compare the flavor of washing [Hamma] and sun [Kongjia]?

Ethiopia is said to be the birthplace of mankind.

Whether it is the birthplace of human beings remains to be verified, but what is almost certain in academic circles is that it is the birthplace of coffee. Yega Xuefei, one of the well-known producing areas in Ethiopia, is famous for producing coffee with citrus and white flower flavors.

After the coffee fruit is collected, it needs to be processed through post-processing, and the sun is the oldest method of treatment. in addition to the sun, the common methods are washing, honey treatment and wet peeling. In addition to the regional flavor of the producing area itself, different treatments will also make the flavor of the coffee different.

In short, the coffee beans, which are also from Yega Xuefei, have their own flavor; water-washed Yega usually has a brighter acidity, such as lemon or orange, and the taste is clean and thorough. Sun Yega's acidity is more raspberry, often full of tropical fruit flavor, such as pineapple or passion fruit, the taste is thicker than the water washing method.

There are large and small cooperatives and processing plants in Yejasuefei, although they are all coffee from Yejasuefi, but the flavor is different because of the different climatic environment from year to year, and the situation of each processing plant is also different. therefore, we do not specify which cooperative or processing factory coffee we use, but choose the items with better flavor in that year according to the results of the annual evaluation of the samples.

The degree of roasting is to choose shallow roasting to show the flavor of strawberries, pineapples and nocturnal incense. If you want to feel the special flavor of coffee, you might as well try the Yega Snow Fei in the sun. The oldest treatment and the oldest native varieties must amaze you at what the coffee really looks like.

Ethiopia Yega Xuefei water washing treatment method

Coffee country: Ethiopia

Coffee producing area: Yega Xuefei

Birth: Hama

Coffee varieties: native species

Hai Bao: 1600muri 2500m

Grade: Grade1

Treatment method: washing treatment method

Cooking utensils: commercial Italian coffee machine, American pot, hand flushing, siphon, mocha pot, Ella pressure, French filter pressure, smart filter cup

Flavor description: citrus and jasmine aromas with rich sweetness of fruit.

The baker said: Yega Xuefeicochel, charming oranges and charming tea are pursued by the world one after another. Delicate fruit aroma, so that I can not help but after the explosion, in order to bring out a little more rhyme and sweetness, made a more meticulous treatment. Let Hama's micro-production area flavor better exquisite, let me love it.

Aroma 4.5 flavor 4 rhyme 4 acidity 3 sweetness 4 bitterness 1 alcohol thickness 4

Ethiopia Yega Xuefei hole plus sun treatment

Coffee country: Ethiopia

Coffee producing area: Yega Xuefei

Birth: Kongjia

Coffee varieties: native species

Haiba: 1800Mutual 2000m

Grade: Grade1

Treatment method: solarization treatment

Baking degree: shallow and medium baking M-one explosion end

Cooking utensils: commercial Italian coffee machine, American pot, hand flushing, siphon, mocha pot, Ella pressure, French filter pressure, smart filter cup

Flavor description: blueberry aroma, peach jam sweet, sweet finish.

Yega Sheffield Kolkonga is a member of the YCFCU Alliance. The aroma of BlackBerry fruit before the explosion came out, slowing down the baking pace, and the aroma of ripe fruit came out slowly, and when the sweet aroma like peach jam appeared, it was just close to the end of the explosion, ending the wonderful baking journey. I think if you like the aroma of berries, you will like the performance of this coffee.

Coffee flavor:

Aroma 4.5 flavor 4 rhyme 4.5 sour 3 sweet 3.5 bitter 1 alcohol thickness 4

Qianjie recommended cooking method:

1. Grinding thickness: small Fuji scale 3.5, about the size of granulated sugar.

two。 Powder-to-water ratio: 1:15, the total amount of water injected 225g 15g coffee.

3. Boiling water temperature: 89-90 degrees

4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. Inject water until 225cc stops, remove the filter cup in 1 minute and 55 seconds.