Ethiopia Gedeo Yegasuefei | Chelba Chaloba G3 hand flushing parameters of dried beans?

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Ethiopia Gedeo Yegasuefei | Chelba Chaloba G3 hand flushing parameters of dried beans?

Ethiopia is the country where coffee was first discovered, and it is still the most important producing country and the best in terms of coffee quality and output. Coffee is mostly traditional Arabica species, with an annual output of about 350000 tons and more than 70% of which are exported to countries around the world. About 15 million people in the country are engaged in coffee-related industries, and more than 90% of the farms or cooperatives are planted in small areas. Crops produced in Ethiopia after 2008, including wheat, corn, sesame coffee, etc., were fully introduced into the ECX trading system (Ethiopian Commodity Exchange) to replace the existing auction and export methods, by coffee farmers or cooperatives, sending coffee to ECX centralized warehouses, beans of the same grade and producing areas will be mixed together and auctioned directly. You will not know which farmers or cooperative producing areas produce it. In fact, this practice has no effect on output and quality, and it is easier to tell the quality of coffee by price. What is triggered is that intermediate traders cannot freely track their satisfactory profits [low price and high quality] to make consumers more clear and transparent, because they will be taxed heavily if they do not go through the ECX trading system. Now more than 90% are through this trading system, but for buyers of boutique coffee ECX trading system is not a good thing, so from 2010 Ethiopia launched the DST (Direct Specialty Trade) system, DST system is an irregular Ethiopian auction, only through the SCAA cup test standard of more than 80 points of boutique coffee specialty coffee can hang up their own farm or cooperative name with foreign raw bean traders trade.

In Ethiopia, sun-dried beans are distinguished by adding 3 and 4 after the name (with a higher quality of 3). After the coffee cherry is harvested, the peel and pulp are dried in the bean drying farm immediately until the coffee is dried to 16% moisture. It is then dried in a dryer to achieve the same moisture content, and then repeated rubbing with parchment or sheepskin until the surface mucosa is removed, polishing and drying this is the process of sun-dried beans.

Yejasuffe Chelba Chaloba Cooperative, made up of 500 small farmers. The average farmer owns 5 hectares of land, and the surrounding mountains meander around the Chelba river. sun beans are a raw product at the end of the season and usually take 15 days to dry, when the style of coffee beans plays the most important role, good weather farmers laugh at bad weather farmers worry all over the world.

Farmer Farm owner: Various small producers different kinds of small farmers

Region producing area: Gedeo

Grade level: red Cherry Project G3

Country country: Ethiopia

Altitude altitude: 1800 Murray 2000 meters

Farm Size farm size: 600 Murray 800 households engaged in population

Coffee Characteristics: coffee characteristics

Variety varieties: local traditional wild varieties of Heirloom

Processing System treatment: Unwashed sun-dried beans

Appearance appearance: 16-18 Screen (16 Murray 18 eyes)

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: green tea, daffodils, fermented wine, strawberry, rose perfume, stevia, honey, brown sugar

Sour quality: sour strawberry, raspberry, flower acid, sweet plum, jujube fruit acid, black plum

Complex complexity is similar to that of other: fermented wine is very good, taste is balanced, aftertaste is strong, litchi brown sugar is sweet.

Overall style attributes: fermented wine, heavy tea, sweet fruit

Qianjie Coffee recommended brewing parameters:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.