Description of taste and flavor of washed Yejiaxefi coffee coffee hand brewing parameters

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Introduction to the washing of Yega Sheffivoka in Qianjie Street

The earliest coffee originated in Ethiopia, Africa. In the ancient African land, nature gave birth to a magical fruit that affects the world and even the present. When people in many parts of the world still don't know what coffee is, the Agol people in Ethiopia are already growing and creating drinking coffee. Ethiopia is still the origin of many high-grade coffee beans, including Yega Xuefei.

According to legend, Ethiopia's Yejasuefei coffee beans are petite, but the flavor is gentle and sweet, sour and sweet. "coffee entrance, riding flowers in full bloom" is the most appropriate way to describe Yega Xuefei, so it is basically synonymous with Ethiopia. But does anyone know the difference between washing and tanning Yega?

Raw beans are treated differently.

Washing treatment method

The peel, pulp and mucous membrane are removed by washing and fermentation. first, the coffee beans are washed to clean. after washing, the water content of the coffee beans reaches 50% and must be dried so that the moisture content is reduced to 12%, otherwise the coffee beans are exposed to the air. contact with the air to continue to grow mellow, will become moldy and rotten, the most timely treatment method is to use sunlight drying, you can get a particularly good flavor, fragrant Yega.

The washing method will have a good mellow taste, a high concentration of floral fragrance and a lively and soft sour taste. Yega has a distinctive style, and the flavor of citrus and floral flavor in the coffee is irresistible to coffee fans.

Woka is located in the Yega Chuefei producing area, 1800 meters above sea level, the pastoral coffee system, attached to the Sidamo producing area, is separated out separately because of its unique flavor. In addition to the small town of Yega Xuefei, it also includes three by-product areas around Wenago, Kochere, Gelena and Abaya. There are large and small villages, micro-producing areas, cooperatives and treatment stations under Yejashafi. In most parts of Ethiopia, coffee farmers are still living a very difficult life, and they do not have enough capacity to build family-style processing works. as a result, there will be many treatment stations that focus on buying coffee fruits from nearby small farmers, processing them, and then selling them to raw bean merchants.

Hand punching parameters:

90 degree, grinding degree BG 5R (64% pass rate of Chinese standard No. 20 screen), 16g powder, powder / water ratio 1:15

Technique: 25g water is steamed for 30 seconds, the first small water is injected to 127g, and the second water is slightly larger to 227g.

Flavor: the acidity is more obvious and delicate, showing the sour taste of yellow lemon, light sugar sweetness, sweet and sour taste, cream, lemon black tea flavor, as well as green tea, floral aftertaste; smooth taste, full taste, long-lasting finish.

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