Is Huakui 6.0 the same kind of coffee as Yega Xuefei? The flavor difference between Yejia Xuefei coffee and Huakui coffee bean

As we all know, Ethiopia is the birthplace of coffee. When it comes to Ethiopian coffee, the first reaction of many coffee lovers should be Yega Xuefei. In recent years, Ethiopia has also produced another famous bean, called "Sakuran". But can you tell the relationship between Yejia Xuefei and Sakui Coffee?

It doesn't matter if you can't tell it apart. Next, Qianjie Coffee is in this article to sort out the relationship between Yejia Xuefei and Huakui.

Ethiopia

Qianjie Coffee was also mentioned earlier. Ethiopia is the birthplace of coffee. Ethiopia is located in the northeast of Africa, the center of the Horn of Africa, on the East African Plateau southwest of the Red Sea. The country borders Djibouti and Somalia in the east, Sudan and South Sudan in the west, Kenya in the south and Eritrea in the north.

Ethiopia is dominated by mountain plateaus, and the East African Rift Valley runs through the whole territory, with an average elevation of nearly 3000 meters, which is known as the "roof of Africa".

Due to the large difference between latitude span and altitude, Ethiopia is located in the tropics, but the temperature is uneven in different places. The heavy rainy season is from June to September, the dry season is from October to January, and the light rainy season is from February to May. Due to uneven rainfall in different seasons and regions, local drought is easy to occur. The temperature ranges from 9.7 ℃ to 25.5 ℃. The average annual temperature is 16 ℃.

Producing area

There are nine major coffee producing areas in Ethiopia, namely: Sidamo, Yega Sheffield, Hara, Lim, Jinma, Tibby, Bebeca, Lekanti and Jinbi, and Irubabo.

Here, Qianjie only introduces the two producing areas mentioned in this article, Sidamo and Yega Xuefei.

[Sidamo]

Sidamo is located in the south of Ethiopia, the region extends to the Arsi and Bell Bale districts of Arsi to the east and to the Gamo Gofa district of Camo to the west. Coffee is grown in the Sidamo area between 1400 and 2000 meters above sea level. The coffee flavor in this producing area is diverse, and the coffee produced in each town has obvious differences and characteristics due to different soil types, microclimate, and countless native coffee varieties. Among them, Guji and West Alsi West Arsi under Sidamo are the best known to the world.

Most of the coffee beans in Sidamo area are treated by sun treatment. After many cup tests in Qianjie, it is found that the coffee beans in the Sidamo area have a strong fruity aroma and smooth taste, thanks to the sun treatment.

On the coffee bean list in Qianjie, Huakui is a bean from Guji in the Sidamo area. The coffee in Guji producing area is different from that in Ye Jia Xuefei producing area, and its flower fragrance will be more intense. After Humbera from Gucci won the 2017 Ethiopia National Taste of Harvest Competition contest, Chinese importers named the bean Huakui, which at the time had a strong strawberry and creamy flavor.

Huakui on the front street is a sun-dried bean from the Buku Abel processing plant. The place where Huakui coffee is grown is surrounded by sugar cane and bananas, which makes Huakui coffee taste smooth and sour with passion fruit in the high-altitude climate. The way the bean is treated in the sun brings a sense of fermented wine to this bean.

Qianjie Coffee Sidamo Sakuran 5.0

Producing area: Sidamo, Ethiopia

Altitude: 2050m-2300m

Variety: native species

Treatment method: sun treatment

[Yega Sheffield]

Yejasuefei is a small town with an elevation of between 1700 and 2100 meters. In its original name YirgaCheffe, Yirga means "settle down" and Cheffe means "wetland". So, YirgaCheffe means "Let's settle down on this wetland".

Yega Xuefei used to be a by-product area of Sidamo, but because of its coffee beans and its mode of production, Ethiopian farmers are competing to take pride in the flavor of their own coffee. As a result, Yega Xuefei was independent and called himself a producing area. The word Yega Xuefei is not only the name of a producing area, but also a synonym for coffee flavor.

Yejia Xuefei's coffee beans can be said to be known to everyone, and it is the work of many coffee lovers. This is all thanks to the Yega Sheffield flavor. What is the Yega Sheffield flavor? Intense aromas of jasmine, lemon or lime acid, as well as peach, almond and tea. As Han Huaizong mentioned in "Fine Coffee", "Coffee entrance, flowers in full bloom."

The coffee produced in this area is different from that of Sidamo, and Yega Xuefei is best known for its washed beans. Qianjie Coffee believes that the acid quality and cleanliness of the water-washed coffee is more obvious, which can best highlight the characteristics of Yejia Xuefei.

On the bean list in front of the street, there are Waka, Cochel and Guoding on the washed Yegashifi. Among them, the Guodingding Cooperative, which produces the bean, became independent from the Waka Cooperative in 2012, and many members of the Guodingding Cooperative were also members of the Waka Cooperative, so the coffee production technology of the Godding Cooperative is not to mention.

Front Street Coffee Yega Chevy Fruit Ding Ding

Producing area: Yega Xuefei, Ethiopia

Cooperative: Guoding Dingding Cooperative

Altitude: 2000m-2100m

Variety: native species

Treatment method: washing treatment

Cooking suggestion

In order to fully extract the acid properties of the two beans, Qianjie uses higher water temperature and finer grinding degree for extraction, but in order to avoid over-extraction caused by high temperature, a filter cup with faster flow rate, such as V60 filter cup, will be used.

Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Filter cup: V60 # 01

Water temperature: 90-91 ℃

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: EK43s#10 (pass rate of standard sieve 20 to 80%)

Qianjie cooking technique: the first section is filled with 30 grams of water for 30 seconds, then 95 grams (about 125 grams shown by the electronic scale) is injected, and the injection is completed in about 1 minute. When the water level drops to 2 grams in the powder layer, the remaining 100 grams (about 225 grams shown by the electronic scale) are injected in about 1 minute and 35 seconds. 2 minutes-2 minutes 39: 10 "trickling is completed, remove the filter cup and complete the extraction.

Flavor

[fruit Ding Ding] there are citrus and black tea in the entrance, cream, caramel and almond in the aftertaste with a clean and sweet taste.

[Sakui 5.0] Flower aroma, sweet and sour feelings of berries, citrus and plums, mango juice, honey, and sweet aftertaste of black tea.

At the end, Qianjie needs to explain the relationship between Sakui and Yejia Xuefei again, lest some small brains don't understand. Sakuran is a coffee bean from the Sidamo region, while Yega Xuefei refers to the coffee bean from the Yega Sheffei area.

For more information about coffee beans, please follow the coffee workshop (Wechat official account cafe_style)

For professional coffee knowledge exchange, please add Wechat account kaixinguoguo0925.