How do you grade Yejia Xuefei? What's the difference between tanning and washing? which kind of coffee is the sweetest?

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Yega Xuefei in Ethiopia is famous for its soft acidity. Its unique personality is the delicate fragrance of flowers and delicate acidity. It is the recommended boutique coffee in Qianjie. Yejia Xuefei's citrus sweet and citric acid flavor has a very high degree of recognition, whether you are a coffee glutton who has been in the pit for many years, or a rookie who has just entered the pit, Yejia Xuefei is the first choice recommended by Qianjie. Whether it is washing or sun treatment, it has a high degree of recognition. if you want to ask what is the difference between the two, we will tell you with the comparison results of cooking.

Yega Chefe Coffee is one of the most distinctive coffee in the world, and it has always been famous in the eyes of coffee connoisseurs around the world. Yirga cheffe is a small town in Ethiopia, 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. Lake Turkana, Lake Abaya and Lake Chamo bring rich water vapor here. The Rift Valley, represented by Misty valley, is foggy all the year round, like spring all the year round, with a gentle breeze, cool and humid, and thousands of coffee trees thrive, giving birth to the unique and unpredictable atmosphere of Yejia Xuefei's unique fragrance of flowers and fruits.

The Historical Origin of Yejia Xuefei

At first, Yejassefi's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later by farmers or cooperatives. Coffee trees are naturally scattered in forests, countryside and backyards. During the harvest season, the Ethiopian Coffee Trading Company will go to town to buy coffee beans collected by farmers and eventually sell them under the brand name "Yega Xuefei".

The grading of Yega Xuefei

According to the different ways of handling raw coffee beans, Yega Xuefei can be divided into two categories:

Category An is the washing method, and the grade standard is set by the American Fine Coffee Society SCAA. It is divided into Gr-1;Gr-2. The smaller the Arabic numeral is, the higher the grade is. The style of G1 Yega Chuefei is distinct. The flavor of citrus and floral flavor in the coffee liquid is an irresistible delicacy for everyone.

Category B is sun-treated coffee raw beans, with a grade of Gr-1;Gr-3;Gr-4;Gr-5, and the same highest grade G1 sun Yega Chevy is fruity. Opening the freshly baked G1 Sun Yega Chevy coffee bag can subvert people's original understanding of coffee. Only those who have tasted the highest grade sun Yega Chevy will believe that coffee is a kind of fruit.

The difference between washing and insolation

Washing treatment: select the quality standard sink beans, remove the peel and pulp, soak and ferment in water, and then air until the moisture content is about 12%. Generally, the washed raw beans are turquoise, and after baking, the silver skin of the washed Yejia Xuefei is more, and there are wrinkles on the outside. The acidity of the washed Yejia Xuefei will be brighter, just like citric acid, which tastes more delicate and citrus fragrance is more obvious. the latter part has a sense of black tea. Both will have a sour taste, like lemon and citrus fruits.

Sun treatment: after screening ripe fruit, after drying in natural sunlight, until the moisture content is about 12%, peel and pulp are removed. The raw beans in the sun are yellowish green, the silver skins of Yejasuffi in the sun are less, and the smooth coffee beans taste different. Sun Yega Chuefei has a faint aroma of fermented wine, the taste will be full-bodied, honey sweet, cocoa rhyme with a touch of spices, body thick and lasting, rich texture and unique soft floral aroma brush your taste buds, leaving an endless aftertaste

Suggestion on coffee baking in Qianjie

The most remarkable flavor characteristic of Yejia Coffee is its fruit acidity. In order to highlight this feature, roasted Qianjie Coffee feels that shallow roasting is the most suitable. The deeper the roasting, the more it will lose its acidity and sweetness. Of course, there are moderately baked and deep-baked Yejia Chuefei on the market, and the flavor depends on your own taste.

It is obvious that the silver skin of Yega Xuefei washed in water is more than in the sun, because the silver skin of sun-dried coffee beans is easy to fall off during baking, while the silver skin in the gap in the middle of washed coffee beans is more difficult to fall off.

Take [Qianjie Coffee in the Sun and Yega Chuefei in Water] as an example.

Producing area: Yega Xuefei

Altitude: 1900-2100m

Variety: native species

Treatment: sun washing

Suggestion on brewing coffee in Qianjie

Staged extraction-30 grams of water is steamed for 30 seconds, small water is injected around the circle to 125 grams and then segmented, when the water level is about to be exposed to the powder bed, continue to inject water to 225 grams to stop, (steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor description

[sun Yega Chuefei] the palate is complex and rich, with a hint of fermented wine, more bitter and more intense on the palate, sweet honey, cocoa with a hint of spice, body thick and lingering.

[washed Yega Chuefei] the acidity will be brighter, like citric acid, more fragrant, citrus more obvious, and some black tea in the latter part.

But generally speaking, both are sour, similar to lemon and citrus fruits.

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