Ethiopian washing Cochel-Po ABOL brewing parameters _ hand-cooled extraction of Yega Chevy Coffee

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Ethiopian Coffee-Yega Sheffield. Abol G1

Today, I'm going to recommend a kind of coffee that I like very much, which is Yega Xuefei. ABOL G1.

Yirgacheffe is a small town, 700-21000 meters above sea level, synonymous with Ethiopian boutique coffee. It has been a wetland since ancient times. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". The mode of production and flavor of coffee here is so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, making it the most famous coffee producing area in Africa.

Although Yejia Xuefei Coffee is petite, it is gentle and delicate, sweet and lovely. As the hometown of coffee, thousands of years of planting history and processing tradition in Ethiopia have created high-quality washed Arabica beans. Light baking has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. No milk or sugar, let the rich texture and unique soft flower scent brush your taste buds, leaving an endless aftertaste.

Yega Xuefei's grading system is not based on the number of eyes, but on the proportion of defective beans in the total number of raw beans. Commonly seen are wash G2 and sun G3 Yega Chuefei, G1 is the highest grade, Yega Xuefei, which has the lowest defect rate and the best quality, can be rated as Grade 1 only after hand selection.

Traditionally, Yejiaxefin is treated by the oldest sun treatment, but in 1972, Ethiopia introduced Central and South American washing technology to improve its quality, making its jasmine and citrus fragrance clearer and more refined.

At first, Yejassefi's coffee trees were planted by European monks, and later by farmers or cooperatives. Yega Xuefei is actually constructed by the surrounding coffee communities or cooperatives, including: Hafusha, Hama, Biloya.

These mountain villages are foggy, like spring all year round, with a gentle breeze in summer, cool but not hot, rain but not damp, and no cold damage in winter, giving birth to a unique regional flavor of citrus and flowers. Coffee trees are mostly planted in farmers' own backyards or mixed with other crops in the field.

We will not forget that Africa is the hometown of coffee.

"ABOL"-Po

From the small town of Kochere, south of Yejashafi.

Above 1900 meters above sea level

In the Ethiopian coffee ceremony

Only the first cup of coffee can be named ABOL.

It represents the best coffee with the characteristics of Yega Xuefei.

Now, let's take this cup, together with a set of hand-made cold extraction guides-- to you!

SUMMER FOREVER summer cold extract Brewing Guide

All you need is coffee, water and time to enjoy a cup of coffee that surpasses Daddy Xing.

Make a small lecture hall

STEP 1

Put the cold extract coffee powder in a sharing pot or cup--

Powder / water ratio suggested: 1:10-1:12

STEP 2

Inject normal or cold water--

Suggestion: mineral water such as Nongfu Mountain Spring and Evergrande Ice Spring. Because of its low mineral content, pure water is not easy to extract the flavor of coffee, and boiled tap water is not recommended if you want to have a smooth taste.

STEP 3

Put it in the refrigerator for 18 hours--

In the process of cold extraction, flavor changes occur every hour, and the longer the time, the higher the concentration. You can find your favorite flavor and taste by adjusting the time.

STEP 4

Take out the soaked coffee bag, ENJOY--

END