What does COE Coffee coe Coffee mean? what is the competition of coe Excellence Cup Coffee coe Evaluation refers to

When talking about some of the top coffee beans, apart from Panama's Rosa Coffee, nothing is more often discussed than the beans on the COE Coffee list. The existence of COE coffee beans allows more people to know a producing area quickly. Every year, the top COE coffee beans on the COE coffee list are the top bidders in that COE auction, and the auction price is likely to rise year by year.

Friends who have come into contact with boutique coffee have more or less heard of the COE contest, the full name of COE is Cup of Excellence, which is translated into Chinese as Zhuoyou Cup. COE Outstanding Cup Competition is the world's most important boutique coffee raw bean competition, is currently in the world, the most well-known, the most authoritative boutique coffee raw bean competition.

It was first held by ACE in Brazil in 1999, and over the next two decades, more than a dozen countries joined the Excellence Cup. Every year, COE competitions held by various countries bring coffee lovers around the world the best quality coffee beans of the year in China. As the judges of the excellent Cup, they are professional cup testers from all over the world, scoring each coffee bean participating in the competition, and finally selecting the top 30 places with a score higher than 87 points for global auction, and the auction proceeds are also returned to coffee growers, providing incentives for the development of coffee quality in various producing countries.

It is very interesting that Indonesian coffee, a good coffee of the old era, is not very attractive in the eyes of many friends, while Indonesia also hosted the first COE competition in 2021. If you go to the Qianjie coffee shop and taste the Indonesian coffee on the Qianjie bean list, you can find that the local style of Indonesian coffee is generally described as herbs, spices, mellow, nuts and cocoa. However, in the first session of the Indonesian COE competition, the top award-winning coffee beans showed more fruit flavour, which was different from the Indonesian coffee in daily contact, but also brought different surprises for coffee gluttons.

The quality of the award-winning coffee beans in the COE contest is obvious to all, thanks to the strict criteria of the competition. Those with a total score of 69 or less belong to commercial beans or industrial beans with a total score of 69 or less; those with a total score of 70 to 74 belong to general commercial beans; those with a total score of 75 to 79 belong to high-grade commercial beans; those with a total score of 80 to 84 belong to fine coffee; those with a total score of more than 85 belong to the COE competition level and are currently recognized as the highest level in the international coffee industry.

Qianjie also refers to the COE cup test criteria to determine whether the coffee beans tested in the cup are on the shelves. Qianjie coffee will be tested within 8 to 24 hours after the sample beans are roasted. The cup used in the front street has a capacity of 200 ml and a powder amount of 11 grams, and the grinding degree used in the cup test is controlled as the Chinese standard No. 20 sieve pass rate of 70% Mew 75%, water temperature 94 degrees Celsius, soaking time 4 minutes.

Ethiopia, which is recognized as the birthplace of coffee, although it was originally a member of the TOH competition, also joined the family of the Cup of Excellence in 2020, hosting the first COE Cup of Excellence in the history of the country. Of course, Qianjie also participated in the auction of COE coffee beans, and Qianjie won the 22nd place.

This coffee bean is a tanning iron pickup from the Arsi area of Cedar Moses. The coffee beans are grown by Adem Banta Sute and have a cup test score of 87.64 points. Adem Banta Sute, the grower of the coffee beans, was in his twenties and had been growing coffee all his life and was the father of 28 children. The family lives in the village of Refisa in the Nensebo district of West Alsi, Oromia. Adem Banta Sute has grown 4500 kilograms of coffee beans on only 6 hectares of land. Since he had never set foot in export markets or had access to them before winning the first Ethiopian COE contest, he would sell coffee beans from the land to local businessmen. With the east wind of the 2020 Ethiopia COE Competition, Adem Banta Sute seized the opportunity to introduce into the global market, which is a great hope for himself and his family. Also because of such an opportunity, let more coffee lovers realize the coffee beans he grows.

Next, follow the front street to take a look at the basic information of this coffee bean:

Qianjie coffee Ethiopia COE22

Producing area: West Arsi

Grower: Adem Banta Sute

Altitude: 2000 m

Variety: iron pickup

Treatment method: solarization treatment

The coffee beans auctioned at the first COE auction in Ethiopia in Qianjie adopted the sun treatment method. After harvesting and screening the coffee fruit, the grower Adem Banta Sute evenly placed the whole coffee fruit with intact skin and flesh on the elevated bed for sun treatment. It needs to be turned manually before the moisture content is reduced to 25%, and it needs to be turned every half an hour to an hour. In order to avoid unpleasant excessive fermentation flavor. This kind of greenhouse drying method, which requires high-intensity human labor, isolates the contact between the coffee fruit and the ground, prevents soil and other odors in the sun process, and creates an extremely clean and rich fruit flavor. After more than two weeks of sun exposure, dried and dark brown coffee fruits are stored, waiting for the flavor to ripen. Before shipping, take out the coffee raw beans, its sweetness can be imagined how rich and full. This coffee bean ranks 22nd in Ethiopia's COE in 2020, so the bean list on the front street is also succinctly marked with the word "COE22".

The roaster of Qianjie Coffee used a medium-light baking degree in order to retain the rich sweet and sour fruit and fruit juice taste when roasting this sun-dried iron pickup coffee bean. Baristas on the front street will use the Hario V60 filter cup, water temperature of 91 degrees Celsius and medium-fine grinding when cooking the coffee beans.

Filter cup: Hario V60

Water temperature: 91 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

Friends who often read articles in Qianjie should know that when brewing a type of coffee beans in Qianjie, they often use three-stage water injection to brew coffee, while three-stage water injection can give coffee a richer sense of hierarchy.

First inject 30 grams of hot water and steam for 30 seconds, then inject small water from the central point and slowly circle to 125 grams for segments, wait for the water level in the filter cup to drop to the powder bed and continue to inject water around the circle to 225 grams. When the water in the filter cup is completely dripped to the bottom to share the pot, the filter cup can be removed. The total extraction time is about 2 minutes.

After brewing, the COE22 in Qianjie has a sweet and sour taste of litchi and strawberries, with a hint of fermented wine, a creamy taste and a honey-like aftertaste.

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