Introduction to the characteristics of sun-dried Yega Chuefei Fruit Ding Coffee beans Flavor description of Yega Xuefei hand flushing method

Yega Xuefei is not only the name of a coffee producing area in Ethiopia, but also a synonym for coffee flavor. It is not only the entry bean for everyone to enter the boutique coffee, but also the representative area of the boutique coffee. The water washed in front of the street is the favorite of coffee friends, and it has always been so popular.

Coffee is a crop, and nature has a lot to do with the growing environment. Qianjie believes that Ye Jia Xuefei coffee has a unique flavor of citrus and flower, which has a lot to do with its special geographical environment. Yega Xuefei, which is about 1800-2000 meters above sea level, is one of the highest coffee producing areas in Ethiopia. Yega Xuefei, located in the northwest of Sidamo, once belonged to the large producing area of Sidamo, and finally became an independent producing area because of its outstanding flavor. In fact, Yejasuefi is just a small town for Ethiopia, but for Ethiopian coffee producing areas, the Yejasuefi coffee producing area is not limited to the town of Yegashefi. The Yejashafi coffee producing area includes legal areas such as Vanago, Yegashefi, Kochel and Jinrina Ambaya.

Friends who are familiar with Qianjie Coffee may know that there are more than a dozen single beans in Qianjie Coffee. Why does a country buy so many beans? Because Ethiopia, as the birthplace of coffee, has a wide variety of coffee, and the micro-climatic environment of each producing area is different, so the coffee flavor of the producing area is somewhat different. This is also the reason why Ethiopia alone acquired more than a dozen individual coffee beans in Qianjie.

As Ethiopia's representative of washed coffee, people may think that Yejasuefi's coffee beans are washed. In fact, Yejassefi's coffee beans are mainly treated by the most traditional sun treatment at the beginning. Later, after the Ethiopian government introduced water washing treatment from Central and South America, Yega Xuefei's coffee bean quality improved instantly, and its bright and rising acidity and white flower flavor characteristics suddenly gained a large number of loyal fans. Perhaps, washed Yega Chuefei Coffee has become Ethiopia's online celebrity coffee. However, the sun-tanned coffee in Yega Xuefei is not inferior, and there is a red cherry plan for the sun.

Qianjie believes that the coffee flavor of the washing method is relatively clean and bright, while Yega Xuefei, the sun-treated method, please climb to another high-rise building in terms of fragrance concentration. Both treatments are loved by the public, and there is no distinction between pros and cons.

Guodingding Cooperative Banko Gotiti

The Godding Cooperative, located in the Waka producing area at the southeast end of Yega Sheffield, was originally part of the Waka Cooperative under the YCFCU of the Yega Sheffield Alliance. Later, with the pursuit of the traceability of raw coffee beans, the "single producing area" was excavated by coffee hunters all over the world.

In 2012, Guodingding, which has about 300 farmers, independently set up the "Guodingding Cooperative". Guodingding Village was the first independent village area, and many small farmers were also members of the Waka Cooperative, so the technology of producing coffee was not to mention. The Guodingding Cooperative is known as the last piece of pure land of Yega Xuefei, so it is also a traditional way to use raw bean treatment (water washing and sun treatment).

At present, there are about 300 farmers in Guodingding Cooperative. They are all excellent farmers who are full of experience and wisdom. Each person can harvest an average of 1 to 2 hectares of agricultural land, most of which is treated in the traditional way of solarization. The Waka Cooperative is located in a remote area of the Yegashafi producing area, 75km from the local coffee distribution town of DILLA. Originally made up of 305 farmers, the cooperative is a smaller farmers' cooperative with an planting area of about 763 hectares and an annual output of nearly 460 tons. Because no chemical fertilizers or pesticides are used in coffee cultivation, Waka farmers have also obtained the SKAL organic coffee certification recognized by the European Union. These coffees not only have organic and fair trade certification, but even come from coffee trees up to 2300 meters high. Such unique local conditions have created the unique flavor of these Ethiopian coffee.

Yega Xuefei's washing and tanning treatment:

Qianjie Coffee Fruit Tintin Cooperative Coffee beans are washed. After the peel / pulp of the berry is removed by a planer, it is placed in the fermentation tank for 18-36 hours until the pectin layer decomposes (depending on the local temperature and humidity), and then the shelled beans will be washed through the washing channel for 30-60 minutes.

At this time, through the channel design combined with water erosion, the beans with low specific gravity and poor quality can be removed, and then the high quality beans with shells can be placed in an African scaffolding to dry for about 14 days. after drying, the beans will be stored in the warehouse of the treatment plant, and the shell beans will be transported to Dry Mill (dry treatment plant) to be shelled before export, and through a series of complicated screening processes, such as foreign body removal, silver peeling and polishing, gravity screening, color selection and so on. Finally, it is bagged and exported.

Traditionally, farmers will harvest coffee berries directly on the terrace, or flat on the ground, direct sun drying, direct coffee fruit water content of only about 12% can be sent to shell packaging. The coffee beans treated in this way are prone to earthy, overfermented and rotten fruit flavors. In order to improve the defective flavor caused by this exposure, Ethiopia introduced water washing technology from Central and South America.

Washing is to pour the coffee cherries into the sink, remove the floating immature beans, remove the peel of the coffee and put it into a clean tank for fermentation, use the acid produced during the fermentation of raw beans to make the pectin layer fall off, wash the surface of the shell beans with clean running water, and finally dry them in the sun. In the process of washing, there will be several steps to remove defective beans and show cleaner acidity in flavor.

Sun red cherry coffee

The "Red Cherry Project" is a project launched by Dutch trading company Trabocca BV in 2007 to improve the quality of Ethiopian coffee.

This plan is mainly aimed at improving water washing, semi-washing, solarization and other treatment techniques in some high-altitude producing areas, such as Yega Xuefei, Ethiopia, with the participation of professional cup testers. The harvest season will set different coffee harvests for different microclimate areas. Only 100% ripe red coffee cherries must be harvested, with a yield of about 1500-3000KG. The financial support provided by Trabocca, new hardware equipment and production knowledge and technology have greatly improved the quality of coffee beans in the Yegashafi region and even the entire Ethiopian country, which in turn has higher coffee prices, thus increasing the income of farmers.

The front street sunburn Yejafei red cherry coffee beans are treated with all-red fruits from the Altland Farm. Coffee raw beans are light yellow, full particles, complete bean phase, low defect rate, G1 level. Yega Chuefei in the sun has a stronger flavor, a richer sense of hierarchy, a fermented wine flavor, and a higher sense of sweetness.

Coffee bean variety

There is also a question about the size of Ethiopian coffee beans. Careful friends will find that Ethiopian coffee beans are uneven and are not as big as Colombian coffee beans. This is because Ethiopia is the birthplace of coffee and the natural gene pool of Arabica. There are so many varieties of coffee beans. In addition, it is difficult to identify and classify coffee bean varieties, and the Ethiopian government is reluctant to disclose these varieties information for the sake of protection. Therefore, in terms of Ethiopian varieties, there will be a lot of local native species Heirloom.

Parameters for brewing Yega Chuefei coffee on Qianjie Street:

Considering that Yega Chuefei coffee should be sour as the main flavor direction, Qianjie uses medium-light roasting in roasting. Washed Yega Chuefei Fruit Ding Cooperative Coffee beans use light roasting to retain more bright acidity and white flower aroma, while Sun Yega Chuefei Red Cherry Coffee beans are roasted in medium light, showing full sweet and sour berries.

Because Yejia Chuefei uses shallow roasting, the coffee beans are hard and require 91 ℃ of hot water to stimulate the floral and fruity flavor of the coffee. Grinding degree Qianjie recommended medium fine grinding degree (Chinese standard No. 20 screen pass rate of 80%). Too thick to extract mellow substances, brewed coffee will appear thin. Too fine is easy to be over-extracted at high water temperature, and the coffee brewed is prone to bitterness.

The specific cooking parameters used in Qianjie are: V60 filter cup, water temperature 91 ℃, water powder ratio 1:15, powder quantity 15g, medium fine grinding degree (China 20 standard sieve pass rate 80%)

Qianjie coffee staged extraction: first, use 30g water to fully wet the powder layer in the shape of "hamburger" and steam for 30s; in the second stage, water is injected into 125g at 1: 00 "timer, then stop and wait for the water level to drop to 2 / 3 of the powder layer into the third stage; in the third stage, the water is injected into 225g when the timer is 390 / 40", and the total extraction time for coffee liquid to be completely dropped is 1 cup 3959 ". The total brewing time is 2 minutes 39 percent 00 ". Shake gently after the coffee is extracted, and then taste it until the coffee liquid is fully uniform.

Qianjie washed fruit Ding coffee flavor: high temperature is berries, cream, honey, citrus, juice-like taste, sour bright, slightly lower temperature is berries, cream, smooth, citrus.

Qianjie Sun Red Cherry Coffee flavor: lemon, citrus, berries, sweet orange, the overall sweetness is high, Huigan has caramel, cream flavor, aftertaste with black tea aroma.

Suggestions for making coffee in front of the street:

To brew a good cup of coffee, you still need to pay attention to the freshness of the beans. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. 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.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

Whether it is sun treatment or water washing treatment, they all have their own flavor characteristics. Of course, Qianjie believes that the coffee beans treated by water washing method can better reflect the local coffee flavor, so, among the rations beans in the front street, water washing treatment will be the main method. There are half a hundred individual coffee beans in the front street, including sun exposure, washing, anaerobic treatment, honey treatment and so on. Different treatments have different flavor characteristics and experience different coffee culture and amorous feelings.

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