What are the characteristics of African Ethiopian coffee beans? Yega Xuefei brewing method to share

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Qianjie-Ethiopia Yega Xuefei Erica Coffee sharing

Yirga Cheffe is a small town in eastern Egypt, 1800-2000m above sea level. The ancient saying "Yirga" means "settle down" and "Cheffe" means "wetland". Yejaschen, which is attached to the Sidamo region, is very popular in the world boutique coffee circle because of its unique jasmine fragrance and citrus acid. This special taste is also known as "Yejashifen" taste. According to the defect rate of raw beans, Yejia snow caffeine can be divided into five grades of G1~G5 from good to bad. It is generally washed with water, but there are also a small number of excellent beans intended to be insolated to enhance the charming fruit aroma and mellow thickness.

The Sidamo production area is very close to Yega Cherophine, and its flavor is also very similar. After delicate washing or sun treatment, it also has floral and citrus flavors, soft sour taste and the same price as Yega Chet. Like Yejasuffe, this variety has medium-sized beans, but there are also small-grain varieties with dwarf plants. Sidamo coffee is generally light to medium roasted to retain the bright sour taste and intoxicating floral aroma of the variety.

Harar caffeine is famous for its miscellaneous fragrance and is listed as the "Ethiopian double star" alongside Yega Schiffe. The climate of the Hara area is dry and cool, all using the sun treatment method, if the defective beans are picked clean, it is easy to drink the berry flavor, with a slightly pleasant fermented miscellaneous aroma. However, farmers here are used to mixing fine products with commercial grade, and the quality of coffee beans is not stable.

Limu region is the only boutique coffee producing area in the west half of the wall, with less output and mainly exported to European and American markets, rarely seen in Asia. There are three kinds of treatment: water washing, sun washing and semi-washing. For Europe and the United States, the ranking of water washing Lim is second only to Yega Schiffe. The taste spectrum of Lim is different from that of Sidamo and Yega Schiffe, the consistency is obviously lower, and the performance of flower aroma and citrus acid is also lower than that of Yega and Cedamo, but there is a smell of grass and black sugar, and the fruit acid is bright.

Product name: Yega Xuefei Erica

Ethiopia Yirgacheffe Aricha Grade 1 Natural

Quality level: G1

Origin: Ethiopia

Variety: Arabica (original species)

Altitude: 1900-2100 m

Treatment: washing

Production season: 2019

Flavor: intense fruity aromas with aromas of mango and peach. It is sweet and vibrant, smooth on the palate, with flavors of tropical flowers, apricots and caramel

Powder content: 16g

Ratio of powder to water: 1: 12

Degree of grinding: BG-6S (slightly thicker than fine sugar)

Water temperature: 92 ℃

Extraction time: 1'15 "

Technique: use "post-mixing powder", wait for the water to rise to the pot, pour the powder in when the water temperature is 95 ℃, gently press the coffee powder so that the hot water can be in full contact with the coffee powder, stir when steaming for 25 seconds, stir for the second time when there is obvious stratification and stop stratification, turn off the heat and stir when the delamination occurs again (about 6 ~ 8 laps). Then wrap the pot with a semi-wet towel to allow the coffee liquid to flow back quickly.

Knowledge Gift: Aricha is the name of the washing station that handles this particular Yirgacheffe coffee. Aricha is about 8 kilometers from the town center of Yirgacheffe.

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