How Roasted is Yerga Shefi Coffee Bean? Yerga Sherfi Light Roast Flavor Features

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There are mainly eight major producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe.

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, in the province of Sidama, is itself a small town, with three small producing areas of Wenago, Kochere and Gelena Abaya nearby. Because the flavor of coffee produced is almost the same as that of Yega Sheffield, Kochere is also classified as Yega Sheffield. Ethiopia implemented a new trading and grading system in November 2009, with the establishment of the Commodity Exchange (ECX), through which coffee and other agricultural products were made public by this official institution, in addition to Yega Xuefei, three new by-product areas such as Wenago, Kochere and Genlena Abaya were added, which shows that the flavor of these three areas is so detailed that it can be subdivided.

Yega Xuefei is one of the producing areas in Ethiopia, and its geographical environment is a high-altitude wetland (about 1900 meters). It was originally part of the Sidamo producing area. It is popular all over the coffee world because of its classic floral aroma, citrus notes and bright acidity. However, in the case of more and more Yega Xuefei coffee, even the coffee beans in the same producing area will have different flavors because of the different post-processing methods of the factories or cooperatives, so they further classify them into the information that coffee lovers need to know according to the cooperatives. Among them, the most famous cooperatives in Mist Valley are Idido, Beloya and other cooperatives. There are also processing plant snow map (Chelektu) and Conga (Konga) and so on.

[coffee grading]

In Ethiopia, G1 or G2 coffee is most often washed, and the grade after G3 is treated by tanning, but in recent years, it has also been heard that G1 and G2 coffee have been used for sun treatment, so that the flavor of coffee has more changes and possibilities. (note: Ethiopia's raw coffee beans are graded according to the number of defective beans. G1 represents the least number of defective beans, while G5 is the most and lowest grade.)

In addition, since Ethiopia is considered by most people to be the origin of coffee, there are more than 4, 000 unnamed coffee varieties in Ethiopia, so when buying Ethiopian coffee beans, most of the varieties will be marked as Heirloom. Coffee beans are large and small, and the same batch of coffee beans will contain more than ten coffee varieties. It has not been able to sum up specific varieties like Central and South America, but in recent years, a major progress has been made by the world-famous raw bean merchant Ninety Plus (or 90+) has begun to plan to grow a single variety of Yega Xuefei, which is also called VARON (Variety variety + One single). The flavor is quite clean, but the established impression of floral and citrus is no longer so strong, but into a thicker cup of dried coffee and fruit tea, with a more spicy flavor. This kind of coffee has its particularity and significance, but whether the price and flavor can be accepted may be another matter.

[baking degree]

What baking degree should Ethiopia's Yega Xuefei choose?

If it is washed in water: it is recommended that you like the fragrance of flowers and sour fruit. Select shallow baking, medium baking

-focus on sweetness, can accept less aroma, fruit acid, choose medium baking +

If it is in the sun, sun-dried beans: all of the above advantages. Compared with washed beans, it is more fruity and less sour.

In the roasting of coffee beans, the effect of the temperature of the roasted beans on the taste of coffee is very important. The balance of ups and downs, whether the flavor of coffee is fresh and lively or deep and solid, whether there is a sense of hierarchy, and so on, will be affected by the temperature of the beans. The temperature of lower bean mainly affects the degree of caramelization and pyrolysis of sugar (mainly sucrose) in coffee. In the process of caramelization, sugar will be decomposed into aldehydes or ketones or dehydrated to form small molecules of sugars, and then these small molecules of aldehydes and ketones or sugars will polymerize to form dark brown products. The color of the caramelized product will start from brown and slowly darken with the reaction.

Many of these products will bring bitterness to the coffee, but through proper caramelization, the coffee will have a higher complexity and level, thicker taste, caramel, chocolate, barbecue and other flavors. Pyrolysis can break down the substances that bring plant flavor to coffee.

Caramel reaction and pyrolysis reaction need to absorb heat to complete, so these two reactions need to provide heat all the time, so in coffee roasting, the degree of these two reactions is proportional to the lower bean temperature, the higher the lower bean temperature, the deeper the reaction.

In the final stage of baking, choosing a lower bean temperature will make the coffee floral and fruity, and the sweetness will be very high, because more sugar is retained and not pyrolyzed, as the bean temperature increases, the aroma of flowers and fruits will first mature and then become less and less, and the flavor of nuts, caramel and chocolate will become heavier and heavier, and the complexity, taste and level will all increase.

Too high bean temperature brings too much caramelization and pyrolysis, which makes too many flavor substances be pyrolyzed and volatilized, bringing a lot of bitterness to the coffee, with a strong woody taste, smoky taste and barbecue flavor, which makes the coffee taste boring.

If the bean temperature is too low, the herb flavor substances will not be decomposed enough, resulting in coffee with grass, peas, cucumbers and other flavors.

The balance of coffee flavor and bitterness can be adjusted by adjusting the bean temperature, but it is ultimately a matter of trade-off.

In the past, the sun of street coffee [berry orchard] as an example, we chose medium-shallow roasting, which can not only highlight the flavor of this bean, but also retain a certain taste.

Qianjie cooking parameters are suggested:

V60According to 1GRAPR 1589 ℃ / two minutes.

Flavor: strawberry, strawberry jam, cream, sucrose sweetness.