An introduction to the characteristics of the producing area of Yejiaxuefei Coffee description of hand-brewed flavor of Yejiaxuefei coffee

When it comes to coffee, Ethiopian coffee is a must, because it is the place of origin of coffee, the origin of Arabica species, and the country with the longest history of drinking coffee in the world. Almost all coffee produced in other African countries is exported overseas, while Ethiopia produces about 40% of its coffee for domestic consumption.

Among the many well-known coffee producing areas in Ethiopia, it has to be said that one of the most representative producing areas is Yega Xuefei, which is famous in the coffee circle. In the bean list of Qianjie coffee boutique coffee, there are many from Yejia Xuefei, which have been well received by customers. The early residents of Yejia Xuefei gathered in the swamp area, and the place name meant to live away from the water. Legend has it that the French first discovered the outstanding flavor of coffee in this area. Now Yega Xuefei is a necessary item for every boutique bean merchant. It is famous all over the world for its floral fragrance and delicate lemon and citrus flavor.

Yejia Xuefei

Yejasuefei, a small town in Ethiopia's Sidamo province, is located on the east side of the East African Rift Valley. It is divided into three small producing areas, Wenago, Kochere and Gelena Abaya, because of the unique flavor of the coffee. Because the flavor of the coffee produced is similar to that of Yega Xuefei, these small producing areas are also divided into Yega Xuefei producing areas. At 1700-2100 meters above sea level, it is one of the highest coffee producing areas in the world and is synonymous with Ethiopian boutique coffee.

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.

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. I think only this geographical climate can give birth to this unique regional flavor of citrus and flowers.

Ye Jia Xuefei coffee bean classification

According to the different ways of handling raw coffee beans, Yejiaxuefei can be divided into two categories: category An is washed, the grade standard is "American Fine Coffee Society" SCAA, and it is divided into Gr-1;Gr-2, the smaller the Arabic numeral, the higher the grade, the G1 Yega Chuefei style is distinct, and the citrus flavor and floral flavor are rich.

Category B is sun-treated coffee raw beans, the grade is Gr-1;Gr-3;Gr-4;Gr-5, and the same highest grade G1 sun Yega Chuefei is fruity.

Among them, Grade1 represents 3 defective beans per 300g raw beans, and Grade2 represents 41defective beans per 300g raw beans.

Because Ethiopia is graded according to the defect rate of coffee beans, of course, G1 has fewer defective beans than G2, excluding the influence of specific flavor and baking degree. Ethiopian G1 coffee beans are better and scored higher than G2 coffee beans, but the defect rate does not determine the coffee flavor, nor does it necessarily mean that G2 beans will taste worse than G1, just that G1 has fewer bad beans.

Washing treatment method

Traditionally, Yejiaxuefei coffee is the oldest method of sun treatment, but because most of the early sun-dried coffee beans are dried on the flat ground, they are inevitably contaminated with miscellaneous smells such as soil flavor and dust, coupled with the lack of reasonable screening, the quality of sun-dried beans is average.

In 1972, Ethiopia introduced Central and South American washing technology to improve the quality of coffee, which made the jasmine and citrus lemon aromas of Yega Xuefei clearer and brighter, making it one of the representatives of fine coffee in the world. Compared with the sun method, the water washing method is better to control the quality of coffee beans, which mainly lies in washing the coffee to slow down the "fermentation" process, and because a large amount of water is needed, water washing treatment is rarely seen in countries that lack water resources. Qianjie believes that in the same producing area, washing is the basic flavor of coffee beans, while sun and honey treatment increases the aroma and partial sweetness on the basis of this basic flavor. The water washing method highlights the main flavor, while the sun treatment and honey treatment weaken the main flavor and increase the aroma and sweetness.

Qianjie coffee is precisely considering that the washing treatment will better reflect the cleanliness of the coffee taste and the purity of the flavor, so when analyzing the specific flavor of a coffee producing area, we will use the washed beans in that area as a reference.

The process of washing treatment

Choose beans: put the harvested fruit in a large tank, the ripe fruit will sink, and the immature or overripe fruit will float on the surface. Remove the pulp: use a machine to remove the peel and pulp, leaving only coffee beans coated with pectin. The process of washing is to wash this layer of pectin. Fermentation: pectin has strong adhesion and is not easy to remove. It must be placed in a tank for about 18-36 hours and fermented and decomposed by microorganisms. Washing: put the fermented beans into the pool and wash them back and forth, using the friction force between the beans and the water to wash the coffee beans. Drying: after washing, the moisture content of coffee beans reaches 50%, which must be dried so that its moisture content is reduced to 12%, otherwise it will become moldy and corrupt due to high moisture content. The best treatment is to use sunlight to dry, although it takes 1-3 weeks, but the flavor is good. In some places, machines are used to dry, greatly shortening the processing time, but the flavor is relatively inferior to that of sun-dried coffee beans.

Shelling: after the dried coffee beans are stored in the warehouse for a week (to stabilize the moisture content), they are handed over to the factory for shelling and sheep skin removal.

Selection and grading: remove defective beans, ensure better quality, and then give them to exporters to sell all over the world.

Sun treatment

Sun treatment is one of the oldest and most traditional treatments. Coffee fruits are dried in the sun immediately after picking, which is more common in areas where there is plenty of sunshine or lack of water resources. For example, nearly 70% of coffee fruits in all producing areas of Ethiopia will be exposed to the sun. Qianjie believes that compared with washed coffee, sun-cured coffee has lower acidity, higher sweetness, clear touch, but slightly lower cleanliness. Flavor will produce more berry tonality, but also more complex.

Yega Xuefei sun treatment is that after screening the available coffee berries, the whole coffee berries with intact pulp and peel are put into the elevated shed for sun treatment, which is precisely this kind of greenhouse drying method which invests in high-intensity labor, isolates contact with the ground, prevents the miscellaneous smell of soil in the process of sun exposure, and creates an unusually clean fruit flavor. After more than two weeks of sun exposure, the dark brown coffee fruit is stored professionally, waiting for the whole flavor to ripen. Before shipping, the coffee beans are taken out from the coffee berries, the sweetness can be imagined.

Yega Xuefei coffee beans have a characteristic taste.

Yega Chefe Coffee flavor: light roasting has unique sweet aromas of lemon, flowers and honey, soft acidity and citrus flavors, fresh and bright on the palate. Some people have used the phrase "coffee entrance, flowers in full bloom" to describe the coffee style of Yejia Xuefei, 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, like silk massage in the mouth, feels wonderful. Yega Chuefei has obvious floral and citrus or lemon acid notes; washed beans taste fresh, sour and tea; sun beans are rich in tropical fruits, fermented, thick and sweet.

Comparison of recommended flavors between sun drying and washing and cooking

Qianjie Coffee starts with raw beans washed and tanned by Yejiaxuefei, and compares them by brewing to see the difference between Yega Chefe washed Kochel beans and sunburned red cherry beans.

Yega Xuefei Kochel

Region: Yega Sheffield Kochel

Variety: native species

Planting height: 1800 m ~ 2200 m

Treatment method: washing treatment method

Ye Jia Xuefei red cherry

Region: Yega Xuefei

Variety: native species

Planting height: 1700 m ~ 2200 m

Treatment method: sun treatment

The suggestion of cooking in Qianjie

Filter cup: V60 # 01 Water temperature: 90-91 degrees Powder: 15g Powder / Water ratio: 1:15 Grinding degree: medium fine grinding (20 standard sieve pass rate 80%)

Qianjie cooking technique: first wet the filter paper with hot water and preheat the filter cup and coffee pot at the same time. In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2complete the drip filtration, remove the filter cup and complete the extraction.

Through the comparison of cooking

Washed Cochel flavor: lemon, flower, orange blossom, sweet fruit, overall clean and refreshing, Huigan has honey flavor oolong tea aftertaste.

Sun red cherry flavor: lemon, licorice, citrus, berries, sweet orange, the overall sweetness is high, Huigan has the flavor of caramel and cream, with black tea aroma.