Introduction of coffee bean flavor characteristics of Yega Sheffivoka Cooperative Coffee Waka Coffee handbrewing Scheme sharing

Ethiopia is a country known to boutique coffee lovers. Indeed, the coffee produced is very distinctive, with elegant aroma of flowers and fruits and bright and clear taste. How can people not like it as refreshing as scented tea? Yejasuefei is a coffee producing area in the country. It is a separate producing area. Because the flavor is so unique, Qianjie shares a Waka coffee from Yegashafi today.

Yejia Xuefei, nearly 2,000 meters above sea level, is one of the highest coffee producing areas in the world. It has been a wetland since ancient times. "Yirga" means "settle down" and "Cheffe" means "wetland". Lake Turkana, Lake Abaya and Lake Chamo bring abundant water vapor. 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.

Yega Chuefei exudes an extremely complex aroma and shows an extremely excellent taste that is difficult to describe. In general, the dry aroma of Yega Chuefei is full of fruit, with strong aromas of dried fruit, strawberry, mango and apricot jam. Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate.

The entrance is not strong, the mellow thickness is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea. Yega Xuefei is a by-product area of Sidamo province in Sidamo, Ethiopia. It is located in the northwest of Sidamo. It is one of the highest coffee-producing areas in Ethiopia. However, the mode of production and flavor here are so outstanding that Ethiopian coffee farmers compete to be proud of the flavor of their coffee, so they are independent from Sidamo and become the most famous producing area in Africa.

Woka Cooperative was founded in 2005 and joined the famous Yejia Coffee Farmers Cooperative Union (YCFCU,Yirgacheffe Coffee Farmers Cooperative Union) that year, which is famous for producing high-quality sun Ye Jia Xuefei. The Waka Cooperative has about 300 coffee farmers. YCFCU was founded in 2002 and includes 26 other cooperatives serving more than 45000 coffee farmers.

Located at the southern end of the town of Yejia Sheffield, it is one of the highest coffee producing areas in this area, worka in Gedeo Zone, with an average altitude of 1600-2300 m. Founded in 2012, the Halobariti Cooperative, once a member of the Waka Cooperative, is a relatively recent cooperative and remote underdeveloped producing areas, and there are still many.

Treatment method

Yega Sheffivoka coffee beans are washed with water.

Put the selected coffee cherry into the peeling machine and initially remove its peel and pulp. Put the coffee beans with residual pectin into the water and let them ferment for about 24 hours. After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the pulp and pectin. After washing, dry the coffee beans or dry the coffee beans with the help of a dryer to reduce the moisture content to about 12%, and finally remove the parchment of raw coffee beans.

Front Street Coffee Yega Chefevoca Coffee Peas

Suggestion on coffee baking in Qianjie

Yega Chuefei's acidity is its characteristic, in order to highlight this feature, Qianjie coffee is recommended to use light roasting.

The heating up is relatively slow, and the baking time is more than 10 minutes, giving sufficient time and temperature to dehydrate, so that chlorogenic acid can be degraded. If the degradation is not sufficient, there will be sharp acidity in the drink, uncomfortable feeling in the tongue, and a bit rough feeling. At the same time, continue to give firepower after an explosion, will continue the caramelization reaction, produce sweet taste such as caramel, sweet feeling is more solid, heavy, and bright fruit sour taste will wear out a little bit.

Front Street Coffee Yega Chefevoca Coffee beans

Suggestion on brewing coffee in Qianjie

In this experiment, hand-washed Yega Chevoca coffee beans with different water temperatures were used. Three values were selected on the water temperature, which were 86 ℃, 90 ℃ and 94 ℃ respectively. In addition, try to keep other parameters consistent, use Hario V60 filter cup, water powder ratio at 1:15, coffee powder amount of 15g, grindness BG#6S (Chinese standard No. 20 sieve pass rate of 80%).

The method of flushing and cooking is the same, all are consistent, using the method of segmented extraction, 30g water is steamed for 30s, small water is injected around the circle to 125g, and when the water level is about to expose the powder bed, continue to inject water to 225g, and the extraction time is 2min.

Front Street Coffee Yega Chefevoca Coffee beans

Flavor description

[86 ℃ hand flushing flavor]

The entrance has lemon and tea feeling, the acidity is obvious, the taste is round, and the overall level is thin.

[90 ℃ hand flush flavor]

The entrance has lemon, plum and Tieguanyin. Under the change of temperature, the taste of caramel is obvious, the acidity is bright, and the taste is obvious.

[94 ℃ hand flushing flavor]

Imported lemons and berries are sour, mellow and full-bodied.

The results showed that the flavor of 90 ℃ could best reflect the bright acidity and refreshing tea feeling of Yejia Feiwoca coffee beans. 88 ℃ was weak and the flavor was not strong enough, while 94 ℃ enhanced the mellow feeling, but lacked the brightness of acidity.