What are the characteristics of Yega Xuefei Arica coffee? introduction to the flavor and taste of Arica coffee beans.

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Qianjie Coffee-introduction to Yega Sheffield Arica Coffee

Yejia Xuefei is a broad name. there are large and small producing areas, micro-producing areas, cooperatives and processing stations below. Sometimes the bean information is very detailed. You can know which batch of beans come from a certain village. For example, Xilinga 6th batch of washed beans, there are also similar to the Yega red cherry plan sun-dried beans in February, only the red cherry plan information, when I have enough information. Or through the network can correctly match the information, I will try my best to complete and share with you.

In most parts of Ethiopia, coffee farmers are still living a difficult life, and they do not have enough capacity to build family-style processing workshops, so there are many treatment stations that focus on buying coffee fruits from nearby small farmers and processing them. and sell it to raw bean merchants.

Different treatment stations also have some differences in flavor due to their different geographical locations, so when the beans of some treatment stations have a good evaluation for a long time, they will become iconic names, um, this is my personal understanding of why beans named after treatment plants or cooperatives appear alone.

This time, Arecha will show an obvious caramel taste, slightly thicker, when the temperature decreases, there will be fruit flavor, as well as a slight fermented taste, which is obviously different from Schilling plus water washing.

Qianjie Coffee-Sun Arica brewing flavor introduction

Origin: Ethiopia

Production area: Yega Xuefei Arecha processing Plant

Variety: primary mixture

Altitude: 1900-2000

Treatment: insolation

Filter cup: V60

Water temperature: 90-92 ℃

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding, that is, the thickness of fine sugar (BG-5R).

Flushing and cooking technique: segmented extraction. Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to inject water to 227 grams when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed to the powder bed, and the extraction time is 2 minutes.

When boiled with a V60 filter cup, it smells of ripe fruit, the entrance has obvious fermentation aroma, green extract, the temperature drops slightly, there is the acidity of lemon, the smoothness of cream, and the juicy feeling of ripe grapes at the end.

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