Introduction to the brewing method of Yejiaxuefei Coffee

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Qianjie-Ye Jia Xuefei Coffee brewing and sharing

Yejasuefei is administratively part of Sidamo in southern Ethiopia. The delicate flavor of its washed beans is famous all over the world, and the area is subdivided into four micro-regions by ECX. Most coffee grows above 1800-2000 meters. Due to the long-term reclamation, the forest area of Yejashefi is gradually decreasing, so it belongs to the densely populated area, and the main planting mode is still family mode. There are 40 cooperatives in the area, about 60,000 farmers and nearly 70,000 hectares of coffee are planting land.

With the popularity of Hama becoming more and more popular, ECX also began to divide the producing areas this year. In the early years, coffee in Cochel was sold only under the name of Yegashefi, but now it is sold in the name of Kochel. Osher purchased directly and got a lot of praise for Hama. In fact, it is in Yegasheifichel, which has become a very important washing area.

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. As we all know, the growing environment of coffee has a great influence on the flavor of coffee! And one of the most important links in the planting environment is the elevation!

The effect of altitude on coffee beans: generally speaking, the higher the altitude, the more unique the coffee flavor will be. Take Colombia, for example, which is famous for its high-quality high-altitude coffee. Coffee farms in areas such as Nari?o are only 100 miles from the equator, but according to the Colombian Federation of Coffee growers, it is 2300 meters above sea level. How did it turn out? Bright acidity, sweetness and obvious aroma-all add more good flavor to the coffee.

Wash Yega Xuefei with Ethiopia

Country of origin: Ethiopia Ethiopia

Producing area: Yirgacheffe,Guji Zone, Oromia Guji Oromi Asia

Farm: Wote Konga Mill

Grower: Makruian Mergya

Treatment method: Washed washing

Bean seed: Heirloom native species

Planting altitude: 1800m

Baking: Light

Flavor description: green tea / clean and delicate / lemon / citrus

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 6S: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 31 g water for 30 seconds, water injection to 122g in the center of small flow, water injection to 227g when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time is two minutes.

Small gift of knowledge: the reason why Yejia Xuefei is respected and liked by people does not only exist in the cleanliness and purity brought by the washing method. After the complete processing of the washed Yejia Xuefei, you can not only feel the acidity of lemon in the coffee, but also feel the faint aroma of jasmine. These are the special flavors of this coffee grown in the mountains of northern Ethiopia.

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