Introduction to the characteristics of Yejiaxuefei washed Coffee

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Introduction to the characteristics of Qianjie Coffee-washed Yejia Xuefei

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".

Complete washing method (Washed):

The peel, pulp and mucous membrane are removed by washing and fermentation. farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the finished beans are put into the pool and passed back and forth, using the friction of beans and the power of running water to wash the coffee beans until smooth and clean.

After washing, at this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten.

The better treatment method is to use sunlight drying, although it will take 1 ~ 3 weeks, but the flavor is very good and very popular.

Qianjie Coffee-washing Yega Xuefei to share

Parameters: medium fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder-water ratio 1:15, stage extraction.

[V60]

Steam with 31 grams of water for 25 seconds, the central small flow is injected to 125 grams, the water level is about to expose the powder bed, slightly increase the water flow and boil to 225 grams to stop, remove the filter cup when the water level is about to expose the powder bed, and the extraction time is 1: 52 ".

Flavor: with floral aroma, with the flavor of tomato, lemon, cocoa, caramel and black tea.

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