Introduction to the characteristics of hand-flavored Flavor of Fruit Ding Coffee and beans in GOTITI treatment Station of Yega Xuefei, Ethiopia

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The first thing that comes to mind in Qianjie is Yejia Xuefei. Although Rose Summer Coffee also has a flower-and-fruit aroma, Qianjie still thinks that Yejia Xuefei is more vivid in terms of height and height. Yega Xuefei is the boutique coffee producing area of Ethiopia, which originally belonged to the Sidamo producing area, and was separated separately because of its unique flavor.

| about Yega Xuefei

Yirga, formerly a small town in Ethiopia in the district of Sidamo province, has been a wetland since ancient times-the ancient saying "Yega" means "settle down" and "Cheffe" means "wetland".

Yega Xuefei is one of the highest coffee producing areas in the world, and it is also synonymous with Ethiopian boutique coffee. With an altitude of 1700-2100 meters, it is cool and foggy all the year round, like spring all year round. the topographical environment and unique planting system provide the best conditions for the cultivation of boutique coffee beans.

Strictly speaking, Yegashifi is a by-product area of Sidamo, a small town located northwest of Sidamo, with a mountain and a lake, and is one of the highest coffee-producing areas in Ethiopia, but because of its unique flavor, it is independent from Sidamo and has become one of the most famous producing areas in Africa.

Most of the coffee trees in Yega are planted in farmers' own backyards or mixed with other crops in the farmland, with little yield per household, which is a typical pastoral coffee.

The so-called "Yega Chuefei" often refers to the strong aromas of jasmine, lemon or green citric acid, as well as the sweetness of peaches, almonds and tea. the coffee is rich in layers, delicate and mellow, charming in taste and sweet in finish. The phrase "coffee entrance, flowers in full bloom" is the most appropriate description, just as flowers promote the comfort of taste buds and olfactory cells in the nasal cavity. In addition to the fragrance of flowers, the delicate thickness of body is like silk massage in the mouth.

| | Gedeo Zone producing area of Yejasuefei |

Gedeb is a township, located under the town of Kochere, 60 kilometers away from the town of Yega Schiffe. It is a famous coffee and bean producing area in Ethiopia. 1900-2200 meters above sea level, much higher than the general Yega producing areas, the advantage of high altitude makes Gedeb a unique coffee growing area, is a gradually shining micro-producing area, although the town is classified as the Cochelle producing area in the ECX auction market, but it is at the same administrative level as the town of Cochelle.

In the world of boutique coffee, it can be distinguished from Cochel as a Yega Sheffield producing area of the same level as Kochel. The town has coffee from villages such as Worka Sakaro, Halo Bariti, Banko Gotiti and Banko Dahato.

When it comes to Yejia Xuefei, we have to introduce the division of producing areas here. Under the ECX classification system, Yejiaxuefei can be divided into four producing areas-Wenago, Yirgacheffe, Kochere and Gelana Abaya. As far as the administrative area is concerned, the Cochere producing area covers two Woreda- Kochere to the west and Godibe Gedeb to the east. In recent years, Godibe has often been separated as a micro-producing area, and the Guodingding Cooperative happens to be the Waka producing area (Worka Kebele) located in Godibaye at the southern end of Yega Chefe.

Originally part of the Waka Cooperative of the YCFCU of the Yega Sheffield Union, the Guotintin Cooperative became independent in 2012 and now has more than 300 smallholder members. In the past, there were people who could export directly from Ethiopia.

(1) Private processing plant system for export through ECX bidding

(2) Cooperative system

(3) single manor / farm, but since 2018, the ECX system has been reformed, which no longer conceals the source of coffee batches, and private processing plants can also be exported directly to buyers, which not only increases transparency and traceability, but also enables buyers and sellers to establish a closer cooperative relationship, which may have no impact on cooperatives or increase competition with private processing plants. But such a change as a whole is undoubtedly another step forward for the boutique coffee industry.

| | Guodingding Cooperative Society |

The Godding Cooperative, located in the Waka producing area at the southeast end of Yega Sheffield, was originally part of the Waka Cooperative under the YCFCU of the Yega Sheffield Alliance.

But later, with the pursuit of traceability of raw coffee beans, independent "single producing areas" were excavated by coffee hunters all over the world, so in 2012, Guoding Ding, which has about 300 farmers, was independently established.

Guodingding Village was the first independent village area, and many small farmers were also members of the Waka Cooperative, so the technology of producing coffee was not to mention. Guodingding Cooperative is known as the last piece of pure land of Yejia Xuefei, so the raw bean treatment is also a very traditional treatment (water washing and sun treatment).

| | washing treatment |

The sun treatment method of the Fruit Dingding Cooperative is that farmers carefully select the complete mature coffee cherry fruit when they are harvested. The water washing treatment method: the mature coffee cherry is peeled and peeled, soaked in water and fermented, and then dried to a moisture content of about 12%.

Although the coffee produced by the cooperative is not necessarily a guarantee of quality, the Fruit Ding Ding Cooperative has never let us down. Whether it is the pre-shipment samples or the arrival of raw beans, we are always amazed. Of course, this year's Sun Fruit Ding Ding Cooperative is no exception. The appearance of raw beans is uniform golden yellow, and the aroma is like fragrant fruit juice milk. In the cup test flavor is like a fruit feast-blueberries, strawberries, purple grapes, passion fruits, purple flowers, bergamot … The explosive aroma of berries runs through the taste buds, making it an absolutely impressive piece of water-washed Yega Xuefei.

| | original species (Heirloom) |

Most Ethiopian varieties are named after this name, in fact, because there are so many Ethiopian varieties, it is like the natural gene bank in Arabica, on the one hand, there are many varieties, and it is difficult to identify and classify them. on the one hand, the Ethiopian government is unwilling and unable to disclose information about these varieties for the sake of protection.

In Ethiopia, coffee is mostly wild or semi-wild, growing in fields, backyards or under the forest. When the coffee fruits are ripe, the coffee farmers will deal with them together. In fact, it is a large platter of many different natural varieties, because this kind of fruit grows under the same soil and forms a certain similar flavor, which is the basic framework of the flavor of coffee producing areas. Nearly 2000 coffee varieties have been recorded in Ethiopia, including 1927 native varieties and 128 imported varieties. So in terms of appearance, Ethiopia's coffee variety is "Grand View Garden", which has everything, long, short, thin and fat, which is why we often see coffee beans in Ethiopia of uneven size.

| | Curve analysis |

Like Yega Xuefei's beans, the bakers in front street often show its flower aroma and fruit tone in a light way, like this sunny fruit, we still use low heat to prolong the dehydration time of the beans.

Roaster Yangjia 800N (baking capacity 300g)

The furnace temperature is 175 ℃ into the pot, the throttle opens 3, the firepower is 120; the temperature recovery point 1 temperature is 39 ℃, the firepower remains unchanged, the throttle opens to 4; at this time the bean surface turns yellow, the smell of grass disappears completely, and enters the dehydration stage, when the firepower drops to 100176 ℃ at 166℃, the firepower drops to 80, and the throttle remains unchanged.

The smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. When the sound of the explosion starts, adjust the throttle to 5 (the tuning power should be very careful, not so small as to be so small that there is no burst sound). After an explosion, the development of 1 cup 39th 30 ", 193.5 ℃ into the pot.

Agtron bean color value 74.6 (above), Agtron pink value 79.8 (bottom), Roast Delta value 5.2.

| | Cup mapping |

Flavor: tropical fruit, cream, honey, berries, citrus.

| | Cooking |

Qianjie Coffee sharing brewing parameters

Ethiopia Yirgacheffe Banko Gotiti

Ye Jia Xue Fei Guo Ding Ding

Country: Ethiopia

Producing area: Yega Xuefei Gedeo Zone producing area

Altitude: 1900-2300m

Variety: original species (Heirloom)

Treatment: washing

Grade: G1

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium fine grinding (BG 6k: pass rate of Chinese standard No. 20 screen 58%)

Cooking technique: stage-by-stage extraction

Steam with 34 grams of water for 36 seconds, small water flow around the circle to 120 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 229 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor: the overall taste is solid, fermented and tropical fruits are more prominent, with the change of temperature, showing the flavor of berries and cream, the aftertaste of citrus between the teeth and lips is more long-lasting.

END