How many Yega Xuefei are there in the producing area? what are the characteristics of the hand flushing?

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Introduction to Qianjie-Yejia Xuefei producing area

We know it as Yirgacheffe, the big Ethiopian coffee producing areas also include Sidamo Sidamo and Harald Harar, as well as some small producing areas such as Lim Limmu. These are the names of the Ethiopian producing areas, and there are also small producing areas in the large producing areas, such as Cochel, Alida, Humberra lanterns, and then smaller village producing areas in the Yegashefi area. The coffee plantation in Ethiopia is not obvious, so it is generally divided into large producing areas, small producing areas, village producing areas and washing plants.

Ethiopian coffee is processed by two processing methods: sun drying and water washing, and the flavor of coffee processed by different processing methods is very different.

Generally speaking, the mellow thickness and earthy taste of water-washed coffee is slightly lower, while the taste of sun-processed coffee is wilder.

Harald, located in the Eastern Highlands of Ethiopia (Harerge Province), coffee trees grow between 5000 and 7000 feet above sea level. They were still wild on the slopes before the first century. When baked, they will have a strong smell of chocolate, wild taste with moderate acidity and rich texture, is a very typical mocha flavor, good Harald beans with jasmine aroma, and similar to the aftertaste of fermented wine. Today, Harald still uses the traditional sun method to treat raw beans.

But it is generally difficult for us to drink Harald in China, because it has long been bought by Arab tycoons in the Gulf countries.

Sidamo, located between 4600 and 7200 feet above sea level on the southernmost Ethiopian plateau (Sidamo province), just south of the capital, is usually sweet and preferred by most people.

Sun Sidamo is usually marked with G4 exits, while water-washed Sidamo is mostly exported at G2 level because of the better sun treatment process.

The taste of the sun is close to the smell of flowers, but it is about a little earthy. Water washing has a nutty fruit aroma and a slight cocoa aroma, but what the two works have in common is a smooth taste and mellow figure, comfortable and pleasant acidity and fragrance.

Medium roasting is suitable for individual products, while deep roasting is suitable for blending coffee and good Espresso base.

The origin of the name is made up of two parts. Yirga is a town name of Sidamo, which means stability, and Cheffee means municipality.

Growing in the southern Ethiopian plateau at 5700-7800 feet above sea level, it is located in the northwest of Sidamo province. It is usually sweeter and more popular. It is also a kind of coffee we can easily drink in cafes.

In the washing plant, after the coffee fruit is actually harvested, it is fermented in a storage tank full of water. The workers use a simple wooden rake to stir it. After the fruit is sticky and soft, it is shelled and washed directly, leaving only the sheepskin-coated fruit. After the final washing, the fruit is dried directly outside the washing plant. Taste similar to lemon and citrus complex, excellent taste viscosity, complex flavor.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 31 grams of water for 30 seconds, water injection to 122g in the center of small flow, water injection to 227g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time is two minutes.

Flavor: it smells of lemon and nuts, the entrance is citric acid, sugar is sweet, with a hint of flowers, the aftertaste of oolong tea.

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