Comparison of flavor and taste of Ethiopian coffee: Yega Xuefei and Sidamo

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Ethiopians have a penchant for coffee, with an annual per capita coffee consumption of 3 kg. Ethiopia ranks first in terms of coffee consumption in Africa and, if compared with European countries, can also rank among the top-middle coffee consuming countries in Europe.

Now, Ethiopia produces coffee not only for drinking, but also for coffee lovers around the world to enjoy it better. With the continuous improvement of the quality and production efficiency of the coffee industry, Ethiopia is now more than ever able to provide high-quality coffee to even the most picky and discriminating customers. Ethiopia hopes that not only the coffee consumers in the world but also the Chinese people can share this precious wealth of Ethiopia. Because the Chinese people have gradually become connoisseurs of coffee quality.

Sidamo and Yega Xuefei are both famous producing areas in Ethiopia. What is the relationship between these two producing areas? What kind of difference is there? Now, Qianjie Coffee will talk to you about the similarities and differences between Sidamo and Yega Xuefei!

Have the most direct grasp of coffee flavor to ensure the quality of each batch.

Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the Red Cherry Project). Trabocca provides financial loan support, new hardware equipment and production processing knowledge and technology to assist farmers, promising to buy at a good price as long as the quality of the actual output meets the cup test standards in Addis Ababa in Ethiopia and Amsterdama in the Netherlands. This year, the passing standard set by Trabocca is 88 points. The beans of the Red Cherry Project are packed in plastic inner bags (GrainPro bags or vacuum box) immediately after the production area treatment is completed, and then shipped to Djibouti for shipping. Strive for perfect quality through immediate monitoring, safe transportation and timely and appropriate handling.

The coffee in Sidamo has a variety of flavors. Different soil types, microclimates and countless native coffee species, towering mountains, highlands, plateaus, valleys and plains, diverse topography, and the geology of the area belongs to nutrient-rich, well-drained volcanic soil. the depth of the soil is nearly two meters, and the surface soil is dark brown or brown. The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics. In 2010, Murray 2012, it continuously obtained the high score of CR92--94, the authoritative coffee evaluation website in the United States. Thus it can be seen that the raw beans in this area are extraordinary.

The biggest advantage of the area is that the soil fertility is maintained through the circulation of organic matter, using the withered leaves of the surrounding trees or the residual roots of the plants as fertilizer. Therefore, the coffee produced in cities and towns has obvious differences and characteristics.

Qianjie coffee appears, Sidamo coffee raw beans are slightly gray, some places are thick and some places are small, the acidity is soft and strong, mellow, sweet and spicy, it is one of the courtyard coffee in the highlands of southern Ethiopia. Taking the candle of Sidamo as an example, Qianjie Coffee has been tested and compared with coffee from other African producing areas. It is found that unlike ordinary African coffee, Sidamo has clear acidity, smooth taste and delicate floral smell.

The taste of Sidama in the sun is close to the smell of flowers. Water washing has a nutty fruit aroma with a slight cocoa aroma, but what the two have in common is smooth taste and viscosity, comfortable and pleasant acidity and fragrance. Light or medium roasting is suitable for individual products, while medium or deep roasting is suitable for blending coffee and good Espresso base.

The washed Sidamo is light green, the beans are small, the growth is oval, the fruit is full, the average quality is good, the smell is fragrant and mellow, a drop of entrance, endless aftertaste, with wild beauty. It is elegant and playful, the palate is mild and pleasant, with a strong taste impact with the later bright lemon acid, the taste is unique and mellow, the taste is unique and pleasant, and the slowly rising end rhyme contains chic sweetness.

Ethopia Ethiopia

Population: 93877000

The name of the producing area of Ethiopia is the most recognized in the coffee industry, and it is currently the country with the highest number of coffee names as the name of the producing area. This is the case today, and the future is foreseeable. In addition, the Arabica genetic potential of the original species and wild species will also be a major advantage of Ethiopian coffee.

SIDAMO

Sidamo and two other regions, ─ Hara and Yegashev, were approved by the Ethiopian government to register their trademarks in 2004, making the region's reputation and local coffee beans more recognizable. Hidamo's mixed use of water washing and sun treatment is popular among consumers who like fruit and strong aromas. After Italy withdrew from Ethiopia in 1942, locals called themselves Sidama. Therefore, Sidamo or Sidama is the general name of coffee beans in this area. Some high-quality coffee beans from Ethiopia are also grown in this area.

Altitude: 1400-2200m

Harvest: October-January

Variety: Heirloom

LIMU

Even without the fame of Sidamo and Yegashafi, Lim still produces amazing coffee. Most of the areas are small farmers, but there are also some large estates belonging to the government.

Altitude: 1400-2200m

Harvest: November-January

Variety: Heirloom

HARRAR

This area is the town around Hara and is the oldest production area. Coffee in this area is so special that it is not in an environment that requires additional irrigation. Hara enjoys a high reputation over the years, although the sun treatment can adjust the original turbid, woody soil flavor to a bright blueberry flavor. Coffee beans are so special and memorable that people who have worked in this coffee industry have opened their eyes to the diversity of bean flavors.

Altitude: 1500-2100m

Harvest: November-February

Variety: Heirloom

YIGACHEFFEE

Yegashev Coffee in short: diverse and unique. Many of the great washed beans show explosive aromas, full of citrus and floral aromas, and have a light and elegant nature. There is no denying that this area is a high-quality and interesting coffee bean production area, and of course the best beans get higher prices. The characteristics of Yegashev can recommend those who like Earl Grey Tea to try. In addition, some beans are treated in the sun, which is also extremely interesting and enjoyable.

Altitude: 1750-2200m

Harvest: October-January

Variety: Heirloom

The coffee market regulatory body in Ethiopia is the Ethiopian Coffee and Tea products Administration.

There are two auction centers in the country, one in the capital Addis Ababa (Addis Ababa) and the other in Dire Dawa in eastern Ethiopia. Coffee growers wash fresh fruits or take them to private coffee processing plants or cooperative coffee washing stations. Washed and dried coffee beans are transported to a central store in Addis Ababa, the capital, where they are fully inspected and soaked, rated according to poor quality and auctioned. Coffee from state-owned farms has to follow the same procedure after being processed by the farm. Buyers who participate in the auction will carefully observe the coffee beans and their soaking proof before bidding. The bidding takes the form of buyers shouting out the list price. Ethiopia exports 80% of the natural or sun-cured coffee beans and 15% of the wet-processed coffee beans every year. Ethiopia has about 2.5% of the global coffee market. Ethiopia's coffee is exported to all parts of the world, and Germany, Japan, Saudi Arabia and the United States are Ethiopia's four major coffee exporters. On average, Ethiopia exports about 109000 tons of coffee (equivalent to 1.8 million bags of 60 kg coffee) to all parts of the world each year.

Ethiopian coffee beans grow in close to the natural environment, after years of planting under the same growth conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are grown in forests or semi-forests.

Large-scale coffee-growing villages account for about 35% of the country's total coffee production. These coffee farms, which use a multi-tier coffee planting system, are carefully cared for. Coffee farmers do not use chemical fertilizers, but use fallen leaves and animal and plant debris to increase soil nutrition. In addition to coffee, farmers also frequently grow non-coffee crops. Even manor coffee (coffee produced by state-owned farms), which accounts for 5% of the country's total coffee production, shows the characteristics of forest coffee production.

Located in the most advantaged natural conditions, Ethiopia produces unique high-quality coffee every year. Ethiopia's coffee growing cycle brings the joy of harvest to the country every year. Beautiful white coffee flowers will bloom and bear fruit every year from March to April. Only the reddest and ripe fruits are selected as coffee ingredients between September and about December. The export of new coffee starts in November or December every year.

As the top washed coffee in Ethiopia, which is the origin of coffee, Ethiopia Washed Yirgacheffe has the characteristics, high quality and low yield, so it has the factor of top coffee and is naturally very popular. Yega snow coffee is almost synonymous with the best coffee in Ethiopia! Up to 5800-6600 feet above sea level, it is famous for its lemon flavor and floral smell. The coffee beans are exported to Japan and Europe, but are rarely seen in the United States.

| | Variety comparison |

Yejia Xuefei body variety is a local native species, small grain species, the appearance is more round, the bean body is very small, mostly between 14-15 orders.

The Sidamo variety is also a native species, small grain species, smaller bean body than Longberry, smaller bean body, and a little larger than Yega Sheffei as a whole, mostly 15 orders.

Local native species: Ethiopian coffee varieties have been recorded with nearly 2000 varieties, of which 1927 are native varieties and 128 are imported varieties. So just by looking at the appearance, Esther's coffee variety is "Grand View Garden", which has everything, long, short, thin, fat.

The current street coffee to get a sun Yega and sun Sidamo, how to make it?

Qianjie coffee believes that hand brewing and siphon brewing are the best. When you grind the beans, you can smell the sweet smell of the sun fruit.

According to the experience of Qianjie Coffee, the main differences before brewing are baking degree, altitude and baking date.

In principle, the temperature of deep baking can be lower, and the shallower the temperature of baking can be higher.

For example, shallow baked beans, longer time, rough grinding, the beans themselves are sour, and if you like bitter or sour, you can try it at a higher temperature. Of course, those aromatic lipids do give off more aroma when the temperature is high, but sometimes it is accompanied by the destruction of certain flavors.

Of course, the cooking temperature is not too fixed, which can be determined according to your personal taste or the degree of baking of the beans.

The common method of front street coffee when brewing Yega and Sidamo: three-stage style.

Three-stage water injection method

To inject a section of water into three stages.

Suitable for light, medium and medium roasted coffee beans

Segmented extraction method of three-stage water injection

The layers are richer, and the flavor of the front, middle and back of the coffee can be clearly defined. The practice is to increase the amount of water each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, using small, medium and large water flow to do three-stage extraction, with the sun [Huakui] as a reference:

3.5 Grinding-90 degrees water temperature

Sweetness: ☆☆☆☆

Acidity: ☆☆☆

Bitterness: ☆

Taste description: the sweetness is good, the mouth is comfortable, the taste is full, the acid is a little softer, it is wrapped in fruit, the bitterness is much weaker here, and the aftertaste is very sweet.

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