Description of Flavor Test of Honey Fruit Sun Yega Ficillin and Coffee Cup _ introduction of Syringa Foge treatment Plant

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Yega Sheffield Coffee-Syringa Foge processing Plant

Ethiopia Yega Sheffield Syringa Foge processing Station

Honey fruit solarization

Production area: Yirgacheffe

Processing station: Celinga Foge

Altitude: 1780 Murray 1860m

Tree species: Heirloom

Picking treatment: November-January

Baking degree: Light

Tropical fruit, strawberry jam, fermented wine

In addition to its legendary status as the "birthplace" of Arabica coffee, it is also the fifth largest coffee producer in the world and the first coffee producer in Africa. In particular, the diversity and special regional flavor of Yirgacheffe in the southwest region of Sidamo is fascinating, and the mention of the name is reminiscent of the best coffee in the world.

Growing in the lush and unique environment provided by the forests of Yirgacheffe, coffee has developed nuanced floral features, clear sweetness and bright acidity. However, some coffee varieties are also adapted to the dry climate of Harald in the northeast of the country, where coffee is grown with a strong chocolate flavor.

Of course, the choice of processing methods of raw coffee beans is also important to the difference between Ethiopian coffee, which is not only distinct from Ethiopian coffee, but also different from other washing or solarization.

Coffee beans previously grown by small farmers and cooperatives in Ethiopia need to be sold through the ECX (Ethiopian Commodity Exchange), which is classified by ECX according to quality (level 1-5), so that the traceability of most coffee varieties is weakened. In March 2017, the Prime Minister of Ethiopia approved a reform that would allow cooperative processing stations to export coffee directly, allow the separation of top coffee areas, raise the price of quality coffee in small workshops and increase the income of farmers, thereby increasing recognition of higher quality coffee in Ethiopia.

This coffee comes from the Foge processing station in Celinga, Yirgacheffe. The processing station radiates 300 farmers around, and the washing method is the main treatment method of the station.

When the picking season is approaching, farmers will use a small sugar content tester to test the coffee fruit, up to the standard, and pick it quickly to ensure that the coffee fruit will not be over-fermented. Due to the special treatment of sweet fruit solarization, the flavor of Celinga will be richer. Celinga has a citrus-like aroma, with a little more sour lemon than a mild sweet lemon taste; it also has a distinct fruity flavor, more intense, similar to BlackBerry.

How to make Yega Chefee [Syringa]?

Qianjie coffee hand flush reference: weigh 15g [Syringa] coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| | Japanese ice hand punch [Syringa] |

Front Street Coffee Ice hand [Syringa] reference:

Yega Chevy Coffee [Syringa], light medium roasted, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 91 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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